Pork Binagoongan Recipe

Pork Belly cooked in tomato and shrimp paste with eggplant. This dish is a winner!

📝 Ingredients

• 1 1/2 lb. pork belly (cut into cubes)
• 2 pieces tomato (cubed)
• 1 piece Chinese eggplant (sliced)
• 3 1/2 cups pork stock
• 3 tablespoons white vinegar
• 4 tablespoons bagoong alamang
• 1 piece onion (chopped)
• 3 cloves garlic (chopped)
• 2 teaspoons granulated white sugar
• 1/8 teaspoon ground black pepper
• 3 tablespoons cooking oil

👨‍🍳 Instructions

1. 1Heat oil in a cooking pot.
2. 2Saute onion, garlic, and tomato. Once the onion becomes soft, add the pork belly. Cook until the belly turns light brown.
3. 3Add shrimp paste (bagoong alamang). Stir. Cook for 5 minutes.
4. 4Pour vinegar. Let the mixture boil. Stir and cook for 2 minutes.
5. 5Pour the pork stock into the pot. Cover and let boil. Adjust the heat to medium and continue to cook for 40 minutes or until the pork gets tender. Note: add water or pork stock as needed.
6. 6Add eggplant. Stir. Cover the pot and cook for 3 minutes.
7. 7Season with sugar and ground black pepper.
8. 8Transfer to a serving plate. Serve. Share and enjoy!