Binagoongang Baboy

Pork Sauteed in Shrimp Paste

This Binagoongang Baboy recipe or Pork Stewed in Shrimp Paste uses a little bagoong alamang or shrimp paste.

I add it towards the end of the cooking process together with the long chili pepper.

I also prefer to use the bottled 'Sauteed Shrimp Paste', which is a little brown in color and easily found in any Asian store. It's not as salty as the fresh reddish alamang and it goes well with this recipe.

Binagoongang Baboy is a perfect dish to serve with Fried Eggplant and a side of Mango Ensalada.


  • Pork Shoulder
  • Long Green Chili Pepper
  • Tomato


  • Shrimp Paste or Bagoong Alamang
  • Vinegar, Soy Sauce, Chili Flakes
  • Garlic, Onion, Cooking Oil


  • 2 pounds pork shoulder, cubed
  • 1/3 cup vinegar
  • 1 cup water
  • 2 tablespoon soy sauce
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons cooking oil
  • 1 tomato, chopped
  • 2 tablespoons Shrimp Paste or Bagoong Alamang
  • 1 long chili pepper, seeded and cut in strips
  • 1/2 teaspoon chili flakes (optional)


COOKING TIME : 30 minutes

1 Combine the pork, vinegar, water, soy sauce and half of the garlic and onion in a pan. Bring to a boil, then simmer until meat is tender, about 20 minutes. Add 1/2 cup water if it's drying out before the meat gets tender. Sauce left on the pan should be about half a cup when done.

2 In a separate pan, saute the remaining garlic and onion in oil. Add the tomato and cook until it's wilted.

3 Add the boiled pork (without the sauce). Cook for a minute. Then add the sauce and bring to a boil.

4 Stir in the shrimp paste and chili pepper, then simmer for 2 minutes.

5 Serve with rice.



  • If you prefer a hot and spicy Binagoongang Baboy, add some extra chili flakes to suit your taste.

  • The chili pepper is added towards the end to control the heat of the dish and just so it's not all wilted and makes for a nice plate presentation.

  • I also put the shrimp paste in towards the end so that the flavor is more pronounced and not lost by being absorbed in the cooking process.

  • If fresh bagoong alamang is all you have, drain and wring out the salty liquid that came with it, then saute it in garlic and onion, and also add the juice of one lemon and a little sugar, too. This will help to mellow out the strong flavor and cut down the salty taste.

  • Adjust the amount of shrimp paste to your taste. If you like it more salty, add just a little bit. Remember, you can always add more, but once it gets too salty, your dish is be careful.

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