Level up your binagoongan with crispy pork and toppings of steamed eggplant, mangoes, tomatoes, and green onions. This Crispy Pork Binagoongan is a delicious medley of fresh and savory flavors you’ll love with steamed rice!
- Pork cut
- Shrimp paste
- Topping choices
- Cooking tips
- Serving and storage suggestions
- More recipes with bagoong
- Crispy Pork Binagoongan
I was first introduced to this Crispy Pork Binagoongan when I did a promotional campaign for Goldilocks Bakeshop a few years ago. It was one of their menu offerings I got to try for the first time and have craved regularly since.
I can’t get enough of the dish and had to recreate it at home! With crisp pork tossed in a pungent bagoong sauce and then topped with steamed eggplants, sweet mangoes, juicy tomatoes, and chopped onions, it’s a fantastic take on our classic pork binagoongan.
- The best cut for this recipe is center-cut boneless pork belly or liempo, which has a good fat-to-meat ratio.
- Have lechon kawali on hand? They’re perfect for this recipe!
The recipe uses uncooked shrimp paste. Feel free to use ginisang bagoong to speed up the process, but omit the sugar as the sauteed variety is usually already sweetened.
- Mangoes– for best results, choose ones that are adequately ripe and yellow but firm.
- Tomatoes– plum, cherry, or grape tomatoes are good options
- Eggplant– you can also include other vegetables such as ampalaya and okra
- Onions– mix of chopped white onions and scallions
- For crispy skin, cool the pork completely and allow to air dry in the refrigerator overnight before deep-frying. Season with salt to infuse flavor and draw out excess moisture.
- I like to steam the eggplants, but you can pan-fry or grill for a smoky flavor. Peel the charred skin if grilling.
- To maintain texture, toss the fried pork in the bagoong sauce just until lightly coated.
- Use a wide platter to showcase the dish and arrange the toppings on top or serve on the side in individual bowls.
Serving and storage suggestions
- Serve crispy pork binagoongan as the main dish for lunch or dinner with steamed rice. It’s also a delicious addition to any party menu!
- Unlike the classic binagoongan baboy, which tastes better the longer it sits, this crispy version is best enjoyed freshly cooked as the pork loses its crunch over time.
- I suggest tossing the pork in the bagoong mixture just before serving, so it does not soak up too much of the sauce and get too soggy.
- The fruit and vegetable toppings can be prep ahead of time and refrigerated. Store in individual containers to maintain freshness.