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Killer Pork Binagoongan
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Ingredients

  • 800 g pork ham, belly, or shoulder
  • 2½ Tbsp ginisang bagoong
  • 2 large eggplants
  • 50 g garlic (about 8 cloves)
  • 70 g onion (about 2 medium)
  • 30 g ginger (about 1 thumb-sized piece)
  • 1 tsp chili flakes or chopped chili
  • 2 Tbsp sugar
  • Salt, to taste
  • ¾ Tbsp black pepper
  • 5 bay leaves
  • 2 Tbsp soy sauce
  • 1½ Tbsp oyster sauce
  • 3 Tbsp vinegar
  • 500 ml water
  • 2 Tbsp cooking oil

How to Make It

Preparing the Ingredients

  1. Mince the garlic, chop the onions, and slice the ginger.
  2. Cut the pork into evenly sized bite-sized pieces.
  3. Cut the eggplants into strips or diagonal pieces, then keep them submerged in water until ready to cook. You can also slice them just before frying to prevent browning.

Cooking the Pork Binagoongan

  1. Heat a large pan over medium-high heat. Add a little cooking oil if the pork is lean; if it is fatty, let the pork render its own fat.
  2. Sear the pork in batches until lightly browned, then remove and set aside.
  3. Using the rendered pork fat, fry the eggplant until lightly browned and softened. Remove and set aside.
  4. In the same pan, sauté the garlic until fragrant, then add the onions and ginger.
  5. Stir in the bagoong and cook briefly to release its flavor.
  6. Return the pork to the pan and mix until evenly coated.
  7. Pour in the water, then add the soy sauce, oyster sauce, sugar, peppercorns, bay leaves, and chili flakes.
  8. Cover and simmer over low to medium heat for 30 to 40 minutes, or until the pork is tender and the sauce has reduced.
  9. Pour in the coconut vinegar and let it simmer briefly before stirring.
  10. Taste and adjust the sweetness, saltiness, or acidity as needed.
  11. Gently fold in the fried eggplant and cook just until heated through and coated with the sauce.
  12. Top with crispy garlic, if using.
  13. Serve with hot rice and enjoy!
Kubo Tips
  • Cut the pork into evenly sized pieces so it cooks at the same rate.
  • Sear the pork in batches to help it brown instead of steam.
  • Use the rendered pork fat to fry the eggplant for extra flavor.
  • Start with less bagoong if yours is very salty, then adjust near the end.
  • Let the vinegar simmer briefly before stirring to mellow its sharpness.
  • Add the fried eggplant near the end and fold it gently so it does not fall apart.
  • Taste only after the sauce has reduced, since the saltiness and sweetness become stronger as it cooks.
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