Binagoongang Baboy with Asian Herbs Recipe

Give your fave pork dish an upgrade with delicious herbs.

The classic Pinoy favorite gets an aromatic upgrade through the addition of Asian herbs. Plus, the greens give the dish a nice pop of color.

Binagoongang Baboy with Asian Herbs Recipe

Joey De Larrazabal-Blanco
Give your fave pork dish an upgrade with delicious herbs.
Prep Time 15 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 15 minutes
Course Main Dishes
Cuisine Filipino
Servings 5


Binagoongang Baboy with Asian Herbs Ingredients

  • canola oil or any other mildly flavored vegetable oil
  • 1/2 kilo pork liempo (pork belly) bone in and skin on, cut into 1½-inch chunks
  • cloves from 1 head of garlic, peeled and finely chopped
  • 30 Grams giner peeled and sliced
  • 4 lemongrass bulbs sliced into 1-inch pieces and smashed
  • 300 Grams white onion (about 2 pieces), chopped
  • 300 Grams native tomatoes chopped
  • 3 pieces finger chilies (siling pangsigang)
  • 150 Grams bagoong (depending on how strong yourbagoong is)
  • 1/4 Cup Vinegar
  • 500 Grams eggplants (small eggplants), sliced in half lengthwise
  • 4 Lime Leaves (Optional)
  • 1 bunch cilantro


  • Heat a heavy-bottomed pot over medium high heat. Add a few generous glugs of oil. When hot, add pork belly pieces, taking care not to overcrowd the pan. Sear the pork belly until golden on all sides, doing this in batches if necessary. Set aside.
  • Pour off excess oil from the pan, but leave a few tablespoons. Add garlic, ginger, lemongrass, and onions. Sauté until onions are soft and translucent. When onions are soft, add tomatoes and chilies. Sauté some more, stirring occasionally, until the tomatoes are very soft. Add bagoong; stir. Cook gently until the flavors have melded, about 5 minutes.
  • Add vinegar and pork to bagoong mixture. Pour in water to almost (but not quite) cover the pork. Gently stir so everything is more or less evenly distributed. Cover and cook on very low heat for a couple of hours until the meat is meltingly soft. Make sure to check and stir occasionally so the dish doesn’t get scorched. Add more water if it looks like it’s drying out. About 30 to 45 minutes before you think it will be done, add eggplants and kaffir lime leaves (if using) and stir.
  • Right before you are done, use your hands to roughly tear cilantro leaves and sprigs, then add them to the pot. Stir once or twice, then take the pot off the heat. Serve with rice.
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