Image Image Image Image Image Image Image Image Image Image

Food Citations | December 12, 2017

Scroll to top


One Comment

Binagoongan with Pritong Talong

Binagoongan with Pritong Talong

Bagoong Alamang or shrimp paste has been a staple food of the Filipinos. Though many found it as bizarre foods, we Pinoys loved this especially a dip to our very sour manggang hilaw (Green Mangoes). Me, I love shrimp paste sauteed in garlic and onions with lots of brown sugar to compliment the salty taste.

Though the smell of this is foul to some, larger percentage of of Fiipinos loved this. It has been used in wide variety of dishes all over Philippines to add flavors and saltiness. But, there is another all-time favorite dish where we use bagoong as the main ingredient, it’s called “Binagoongan”.

Binagoongan is a dish made of pork meat with lots of sauteed shrimp paste. Some made it salty, which is for me, not delicious. I cook it a little sweet and will share my recipe with you guys. This recipe will start from scratch and will have fried egg plant on the side.

Here are the ingredients:

  • 1 kilo of pork, chopped in desired sizes
  • 5 pieces egg plant, chopped
  • 5 tablespoon raw shrimp paste
  • 1/2 cup brown sugar
  • 6 cups water
  • 3 cloves garlic, minced
  • 1 medium sized onions, chopped
  • laurel leaves
  • 1 table spoon vinegar
  • seasonings and pepper


  1. Fry the egg plants in a separate pan. Set aside (I prefer it toasted)
  2. Saute garlic and onions, before you add the onions make sure that the garlic are golden brown
  3. Add the shrimp paste and let it simmer
  4. Add brown sugar, water and let it boil
  5. Add laurel leaves and vinegar to deodorize the shrimp paste, put into boil
  6. Add the pork, water, seasonings and pepper and let it boil for 30 minutes or until the pork is already tender
  7. Serve with the fried egg plants on the side

Note: While boiling the pork make sure that you will continue to stir, so the shrimp paste will not burn. We can also substitute okra for eggplant.This is also good with green mangoes on the side.

Learn more the author of this post:


I am Ringo and allow me to say not an ordinary man. I’ve been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

Related Posts :



  1. The dim sum looks amazing! What is the yelolw/red variety in the third picture?Julia S just told me about your blog it’s wonderful! you’re a great photographer too!

Submit a Comment