Pork Ginataang Binagoongan Recipe
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The Pork Ginataang Binagoongan is a creamy viand with kicks of our favorite alamang.

In Commonwealth Market along Commonwealth Avenue in Quezon City, I only know one stall that sells pure bagoong alamang (shrimp paste). Most of the sellers are selling sapal-filled, and it’s annoying.

Annoying on my part because I once watched how a “box-office” stall makes such class A shrimp paste, as they call it when you busted.

One personnel of the said stall started by putting in pure shrimp paste into a bucket until it’s 1/3 full. Then, he added  2/3 shredded coconut, about 10 cups of salt, food coloring, and about a cup fish sauce. Then, he mixed it well before bringing it to another worker who packs it.

In comparison, a kilo of pure shrimp paste is worth P140 compared to P45 of that sapal-filled, and they are marketing it as pure. As a result, people are buying their product.

The class A shrimp paste is no good as an ingredient to viand like Pork Ginataang Binagoongan.


  • 1/2 kilo pork tenderloin, sliced
  • 4 tablespoon pure shrimp paste
  • 1 cup coconut milk
  • 2 pieces green chilies
  • 1 tablespoon vinegar
  • 1 cup water
  • 3 cloves garlic, finely minced
  • 1 medium onion, chopped
  • 2 tablespoon brown sugar
  • Salt and pepper to taste


  1. In a pan, saute garlic and onion.
  2. Add the shrimp paste and mix. Let it simmer until it dries out.
  3. Add the vineger, sugar, and let it boil.
  4. Then add the pork, salt, pepper, and water and let it boil until it evaporates. Approximately 15 minutes.
  5. Add the coconut milk and boil until thick.
  6. Put the green chilies and boil for a minute.
  7. Serve and enjoy

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs...

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