Pork Binagoongan Recipe Panlasang Pinoy: Authentic Filipino Shrimp Paste Pork Stew

This authentic Filipino stew brings bold, traditional flavors to your table with its rich shrimp paste base and tender pork. The dish represents the heart of Panlasang Pinoy cooking, where simple ingredients create extraordinary taste.

What makes this recipe special is the balance between salty bagoong and fresh vegetables, creating a complex flavor profile that’s uniquely Filipino. The pork simmers until fall-apart tender, absorbing the umami depth of the shrimp paste.

You’ll end up with a hearty, aromatic stew that pairs perfectly with steamed rice. The eggplant and long beans add texture and soak up the savory sauce beautifully.

This is comfort food that connects you to Filipino culinary heritage. Here’s how to make it at home.

Ingredients for Pork Binagoongan Recipe Panlasang Pinoy

Pork, shrimp paste, and fresh veggies create this rich, aromatic Filipino classic.

The shrimp paste is non-negotiable here. Look for bagoong alamang at an Asian market (or the international aisle at Whole Foods). It’s salty and funky—exactly what you want. For the pork, shoulder or belly gives that melt-in-your-mouth texture. Most butchers will cube it for you if you ask. I always grab mine from the Filipino grocery near me—they know the cut to use.

No shrimp paste? Fish sauce plus miso paste won’t be the same but gets you in the ballpark. Can’t find eggplant? Zucchini works in a pinch (just don’t overcook it). Long beans are traditional, but regular green beans are fine too. The tomatoes? Canned diced tomatoes are a decent backup. And if you’re sensitive to spice, skip the chilies—this dish is about the umami, not the heat.

This stew tastes even better the next day—flavors deepen overnight. Keeps in the fridge for 3-4 days, freezes for 3 months (portion before freezing for easy meals). Reheat gently to keep the pork tender.

Step-by-Step Instructions for Pork Binagoongan

This authentic method delivers rich, umami-packed flavor with perfectly tender pork and vegetables.

Step 1: Sauté Aromatics and Brown the Pork

Heat the 2 tbsp cooking oil in a large pot over medium-high heat. Add the thinly sliced red onion, minced 6 cloves garlic cloves, and sliced ginger. Sauté for 2-3 minutes until the onions soften and the aroma fills your kitchen.

Add the 1.5 lb pork shoulder cubes and cook for 5-7 minutes, turning occasionally, until the meat browns on all sides. This step builds the flavor foundation, so don’t rush it. The pork should develop a light golden crust while the aromatics deepen in color.

Step 2: Build the Sauce Base with Shrimp Paste

Once the pork is browned, stir in the 0.5 cup shrimp paste. Cook for 1-2 minutes, stirring constantly, until the shrimp paste darkens slightly and its pungent aroma mellows. This is the heart of binagoongan—don’t be shy with the paste.

Pour in the 2 cups water and add the 2 tbsp fish sauce. Stir well to deglaze the pot, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer. The liquid should turn a rich, murky brown as the shrimp paste dissolves.

Step 3: Simmer the Pork Until Tender

Reduce the heat to medium-low, cover the pot, and let the pork simmer for 40-45 minutes. Check occasionally and stir to prevent sticking. The pork is done when it’s fork-tender and the sauce has thickened slightly.

Season with the 0.5 tsp salt and 0.5 tsp black pepper. Taste and adjust the seasoning—binagoongan should be bold and salty, but not overwhelming. If the sauce reduces too much, add a splash of water to maintain the right consistency.

Step 4: Add Vegetables and Finish Cooking

Add the sliced eggplant, 8 oz long green beans, quartered tomatoes, and sliced green chili peppers (if using). Stir to coat the vegetables in the sauce. Cover and simmer for 8-10 minutes until the eggplant is soft and the green beans are tender-crisp.

Here’s the thing—the vegetables should absorb the flavors of the sauce without turning mushy. Keep an eye on the eggplant; it cooks faster than the green beans. If the stew looks too thick, add a little water to loosen it up.

Remove from heat and let it sit for 5 minutes to allow the flavors to meld. Serve hot over steamed rice, with extra sauce spooned generously on top.

Wine and Beer Pairings for This Recipe

Filipino Beer Pairs

I always reach for San Miguel Pale Pilsen with this dish—its crisp, light body cuts through the rich shrimp paste. The beer’s mild bitterness balances the salty umami perfectly. Serve it ice-cold in a chilled glass for the full experience. 🍺

White Wine Options

A chilled Riesling with its slight sweetness and bright acidity complements the bold flavors beautifully. I particularly love a German Kabinett Riesling—its citrus notes refresh your palate between bites. Avoid oaky whites that will clash with the funky bagoong.

Red Wine Choices

For red wine lovers, a light-bodied Pinot Noir works surprisingly well. The Oregon Willamette Valley versions have earthy notes that harmonize with the dish’s deep umami. Serve slightly chilled to enhance the pairing.

Non-Alcoholic Pairings

Try calamansi juice—this Filipino citrus soda has the perfect sweet-tart balance. I also love coconut water with a squeeze of lime for a refreshing, tropical contrast. Both cleanse your palate between spoonfuls of stew. ✨

Sparkling Alternatives

A dry Prosecco or Cava offers effervescence that lifts the richness. The bubbles help reset your palate, making each bite taste as vibrant as the first. I recommend La Marca Prosecco for its consistent quality.

Frequently Asked Questions