Name: Killer Pork Binagoongan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Cuisine: Filipino
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 peppercorns; 5 bay leaves; 2 Tbsp soy sauce; 1½ Tbsp oyster sauce; 3 Tbsp coconut vinegar or cane vinegar; 500 ml water; 2 Tbsp cooking oil; Crispy garlic, optional

Watch the full recipe

See every step.

Play the complete Kubo Cooks video directly on this page.

Player not loading? Watch on YouTube ↗

Discover the dish

About Killer Pork Binagoongan

Pork binagoongan is a Filipino dish of pork cooked with bagoong and aromatics until the meat is tender and coated in a deeply savory sauce.

More traditional preparations generally begin with raw bagoong alamang, which is sautéed and cooked down as part of the dish. Many versions also include tomatoes, garlic, onions, vinegar, and chilies to balance the bagoong and richness of the pork.

This recipe takes a more modern and convenient approach by using ginisang bagoong, which has already been cooked and seasoned. It also adds soy sauce, oyster sauce, sugar, ginger, vinegar, and bay leaves, giving the sauce a salty-sweet balance with some adobo-like flavors.

Because of those additions, this is best understood as my own take on pork binagoongan rather than a strictly traditional version. It keeps the bagoong at the center of the dish while building a different flavor around it.

The pork is browned and slowly simmered until tender. Eggplant is fried separately in the rendered pork fat and folded into the sauce near the end, allowing it to absorb the flavor without completely falling apart.

The Kubo Cooks method

Why This Recipe Works

This recipe intentionally builds more layers around the bagoong instead of following a simpler traditional preparation. Soy sauce and oyster sauce deepen the savory base, while vinegar, sugar, ginger, and bay leaves give the sauce its own character.

Pork belly releases enough fat to help brown the meat and fry the eggplant, while shoulder or ham produces a leaner version. Adding cooking oil only when needed prevents the finished dish from becoming unnecessarily greasy.

Searing the pork in batches creates browned surfaces that add flavor to the sauce. Crowding the pan would release too much moisture and cause the meat to steam instead.

Frying the eggplant separately gives it color and helps it hold its shape. Adding it only after the pork is tender prevents it from breaking down during the long simmer.

Cooking the ginisang bagoong briefly with the garlic, onions, and ginger spreads its flavor through the aromatic base before any water is added.

The pork is simmered first and the sauce is reduced afterward. This gives the meat enough time to become tender without forcing the sauce to cook down too quickly.

Vinegar added near the end provides acidity that balances the bagoong, sugar, soy sauce, and oyster sauce. Final seasoning is done only after reduction because the saltiness and sweetness become more concentrated as the sauce thickens.

What to know

Ingredient Notes

Pork ham, belly, or shoulder: Belly gives the richest result and releases plenty of fat. Shoulder offers a good balance of meat and fat, while pork ham produces a leaner dish and may need a little additional oil.
Ginisang bagoong: This is already cooked and usually contains additional seasoning, unlike the raw bagoong alamang traditionally used for binagoongan. Brands and homemade versions vary in saltiness and sweetness, so taste first and adjust the other seasonings accordingly.
Eggplant: Fry it separately and add it near the end. This gives it enough structure to remain in distinct pieces while still absorbing the sauce.
Garlic: Builds the aromatic base. Crispy garlic can also be added at the end as a garnish.
Onion: Softens into the sauce and balances the stronger flavor of the bagoong.
Ginger: Adds warmth and helps balance the richness of the pork and the fermented aroma of the bagoong.
Chili flakes or chopped chili: Add gentle heat. Increase or reduce the amount according to the kind of chili being used.
Sugar: Balances the saltiness of the bagoong and sauces. Adjust it only after tasting because some ginisang bagoong products are already sweetened.
Salt: Add only if needed after the sauce has reduced. The bagoong, soy sauce, and oyster sauce may already provide enough saltiness.
Black peppercorns: Add warmth and a lightly peppery aroma. Leave them whole or crack them lightly for a stronger bite.
Bay leaves: Add an earthy aroma during simmering. Remove them before serving if preferred.
Soy sauce: Adds color and savory depth. Use it carefully because the bagoong and oyster sauce are already salty.
Oyster sauce: Adds body and another layer of savory flavor to the sauce.
Coconut or cane vinegar: Coconut vinegar gives the dish a rounded acidity, while cane vinegar also works well. Add it near the end and let it simmer briefly before stirring.
Water: Provides enough liquid for the pork to tenderize. Allow the excess to reduce once the meat is nearly done.
Cooking oil: Use only as much as needed. Fatty pork belly may release enough oil for both searing and frying the eggplant.
Crispy garlic: Optional, but it adds another layer of aroma and texture immediately before serving.

Make it your own

Substitutions

Pork: Use pork belly for a richer dish, pork shoulder for a balanced mixture of meat and fat, or pork ham for a leaner version. Adjust the cooking time according to the cut.
Ginisang bagoong: Raw bagoong alamang or ginamos can be used, but begin with a smaller amount and sauté it thoroughly with the aromatics. The result may taste saltier and more fish-forward, so adjust the sugar, salt, soy sauce, and oyster sauce carefully.
Eggplant: Leave it out or replace it with sitaw or okra. Add either vegetable according to how long it needs to become tender without turning overly soft.
Chili flakes: Use chopped siling haba, red chilies, green chilies, or a combination. Add siling labuyo carefully when you want stronger heat.
Sugar: Use white or brown sugar. Brown sugar gives the sauce a slightly deeper sweetness.
Coconut vinegar: Use cane vinegar or plain white vinegar. Begin with slightly less white vinegar because its acidity may taste sharper.
Soy sauce: Use additional oyster sauce in a smaller amount, then adjust after tasting. The flavor and color will be different.
Oyster sauce: Leave it out and adjust with a small amount of soy sauce and sugar if necessary.

Gallery photos 1–3 of 6

From my kitchen

Kubo Cooking Notes

Choose the pork according to the result you want

Pork belly creates the richest sauce because it releases a considerable amount of fat. Shoulder remains juicy while giving the dish a meatier balance.

Pork ham is leaner and can still work, but it may need additional cooking oil and careful simmering to keep it from becoming dry.

Render the pork before adding more oil

Begin heating the pork and observe how much fat it releases. Belly may provide all the oil needed for the recipe.

Add the listed cooking oil only when the pan remains dry or when using a leaner cut.

Sear the pork in batches

Give the pieces enough room to make direct contact with the hot pan. When the pan is crowded, the released moisture causes the pork to steam.

Brown the meat in batches and return everything to the pan after the aromatics and bagoong have been cooked.

Fry the eggplant separately

Eggplant absorbs oil quickly and becomes very soft during prolonged simmering.

Lightly browning it separately helps it maintain some structure. Remove it from the pan once tender, then fold it into the sauce near the end.

Remember that the bagoong is already cooked

Ginisang bagoong has already been sautéed and seasoned, so it does not need the same cooking time as raw bagoong alamang.

Cook it briefly with the aromatics to distribute its flavor. Keep the heat moderate because sweetened ginisang bagoong can stick and burn.

Judge the sauce by your bagoong

There is no single amount of seasoning that works for every brand or homemade batch. Some bagoong is heavily salted, while others contain considerably more sugar.

Taste the bagoong first, begin conservatively, and make the final adjustment only after the sauce has reduced.

Tenderize the pork before reducing aggressively

Keep enough liquid in the pan while the pork is still firm. Reducing the sauce too early may leave you with dry meat and a sauce that is already too concentrated.

Once the pork is tender, uncover the pan and let the sauce reduce to the consistency you prefer.

Add the vinegar near the end

Pour in the vinegar once the pork is tender and the sauce is nearly finished.

Allow it to simmer briefly before stirring so its sharper aroma can mellow, then mix it through the sauce and taste again.

Use salt only as a final adjustment

Bagoong, soy sauce, and oyster sauce all contribute saltiness. Their flavor also becomes stronger as the liquid reduces.

Taste the completed sauce before deciding whether any additional salt is necessary.

Fold the eggplant in gently

Return the fried eggplant only when the pork is tender and the sauce has reached its final consistency.

Use a wide spoon or spatula and fold carefully so the pieces become coated without turning into a mash.

Plan ahead

Make-Ahead, Storage, and Reheating

Make ahead: The pork and bagoong sauce can be cooked ahead without the eggplant. Refrigerate it in a covered container, then fry and add the eggplant when reheating. This gives the sauce time to develop while preserving the eggplant’s texture.

Store leftovers: Transfer the pork binagoongan to a covered container and refrigerate once cool enough to handle. Consume within 3–4 days. Keep any extra fried eggplant separate when possible so it does not continue softening in the sauce.

Freeze: Pork binagoongan can be frozen for longer storage. The best texture comes from freezing the pork and sauce without the eggplant. Cool it completely, transfer it to a freezer-safe covered container, and consume within 2–3 months for the best quality. The completed dish can also be frozen, but the eggplant will become considerably softer after thawing.

Reheat: Thaw frozen pork binagoongan overnight in the refrigerator. Reheat it gently in a covered pan, stirring occasionally, until thoroughly hot. Add a small splash of water if the sauce has become too thick. Fry fresh eggplant separately and fold it in near the end, or gently reheat previously cooked eggplant with the sauce.

Bring it to the table

Serving Suggestions

Serve with plenty of hot steamed rice.
Pair it with sliced tomatoes or cucumber to balance the rich, salty sauce.
Serve with steamed or blanched vegetables for a lighter side.
Add sliced chilies for more heat.
Top with crispy garlic for extra aroma and texture.
Serve with a fried egg for a more filling meal.
Offer a small amount of vinegar or calamansi on the side for anyone who wants additional acidity.

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 peppercorns
5 bay leaves
2 Tbsp soy sauce
1½ Tbsp oyster sauce
3 Tbsp coconut vinegar or cane vinegar
500 ml water
2 Tbsp cooking oil

For Garnish

Crispy garlic, optional

How to Make It

Preparing the Ingredients

Mince the garlic, chop the onions, and slice the ginger.
Cut the pork into evenly sized bite-sized pieces.
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

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.
Sear the pork in batches until lightly browned, then remove and set aside.
Using the rendered pork fat, fry the eggplant until lightly browned and softened. Remove and set aside.
In the same pan, sauté the garlic until fragrant, then add the onions and ginger.
Stir in the ginisang bagoong and cook briefly to distribute its flavor through the aromatic base.
Return the pork to the pan and mix until evenly coated.
Pour in the water, then add the soy sauce, oyster sauce, sugar, black peppercorns, bay leaves, and chili flakes.
Cover and simmer over low to medium heat for 30 to 40 minutes, or until the pork is tender and the sauce has reduced.
Pour in the coconut or cane vinegar and let it simmer briefly before stirring.
Taste and adjust the sweetness, saltiness, or acidity as needed.
Gently fold in the fried eggplant and cook just until heated through and coated with the sauce.
Top with crispy garlic, if using.
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.