Binagoongang Baboy

I originally posted this on February 4, 2010 in YadaYadaYada.

Someone told me that the binagoongang baboy (pork with shrimp paste) at Milky Way is good. I went there and tried it and realized that it really is good. That was when I decided to make this dish on my own, with Milky Way’s version as my inspiration :P

First time I cooked this was in March of 2009. That was when my mom was in the hospital for two weeks and since my dad can’t eat hospital food, I volunteered to cook and bring him food. At that very same day I brought this to the hospital, my aunts were there paying my mom a visit. They smelled the dish and couldn’t hold back their appetite especially after they saw that the dish contained eggplant :)

My friend actually thought that it’s brilliant to put eggplants in. Hubby and dad eventually were both able to taste the Milky Way version and they agreed that mine’s better mwahahah :)


1 kilo of liempo (or if you’re like me who doesn’t like it to be too fatty, use 1/2k liempo and 1/2k kasim)

1 head of garlic, chopped

5 pieces of ripe tomatoes, sliced

1 piece of onion, sliced

1/3 cup shrimp paste (I use MoonDish which I get from the supermarket, you can also use Barrio Fiesta in bottle)

3-4 tablespoons of brown sugar depending on how sweet you like it to be

1/4 cup of vinegar

3 pieces of siling labuyo (add more if you want it spicier, or if you don’t want it spicy, you can use 2 pieces of green sili)

3-4 cups of water

3 pieces eggplants



Boil water and place the pork in there for 3-5 minutes or until the meat is soft. This will soften the meat and at the same time clean it.

In a pan, saute the garlic, onions and tomatoes. Stir continuously until the tomato skin is peeled and the juices have come out. Add in the boiled pork. Some prefer to fry the pork ala lechon kawali style. I don’t do mine like that anymore because the shrimp paste is so fatty already I can’t afford to add more fats in there :P Cook until the pork has turned a little brownish. Add the shrimp paste one spoonful at a time. Control the level of saltiness each time. Add the vinegar then simmer for 3 minutes. Add the sugar and simmer for another 2 minutes. Add water depending on how you want the sauce to be like (thick or not). Let cook over low/medium fire for 30 minutes or until the pork is fully tender. We don’t want our pork to be gummy. When cooked, add the siling labuyo and pepper then simmer for another 2minutes before turning off the flame.

Meanwhile, in another pan, fry your eggplants.

Spoon up the binagoongang baboy on to a plate then add in your eggplants.

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