Binagoongang Baboy (Pork in Shrimp Paste)

Binagoongang Baboy (Pork in Shrimp Paste) from Pinay In Texas Cooking Corner


  • 2 lbs. pork, any cut of your choice though liempo is most commonly used (I use country style ribs which has less fat than liempo (pork belly) to reduce the wickedness of this dish) 
  • 6 cloves garlic, minced
  • 1 medium size onion, chopped
  • 2 Tbsp sauteed bagoong alamang (I used Barrio Fiesta’s bottled Sauteed Shrimp Paste which adds mild sweetness to this dish.)
  • 2 Tbsp salted shrimp paste (this is the regular shrimp paste that we can buy in public markets in the Phils., the one that is really pink in color. I use bottled Pangasinan Salted Shrimp Fry)
  • 10 – 12 pcs. string beans, cut to 2 in length
  • 3 bundles small pechay (pak choi)
  • 1 pc jalapeño pepper, cut into rings and seeds removed
  • 1 Tbsp brown sugar
  • 2 tbsp olive oil for sautéing
  • ¼ cup water
  • a pinch of black pepper


1. Heat olive oil in a pan over medium heat. Saute garlic until golden brown. Add onion. Saute until it is transluscent.

2. Add pork and stir-fry until juice comes out.  Add bagoong and water. Keep stirring until everything is well mixed. Cover and simmer over medium-low heat until pork is cooked and tender.

3. Add string beans. Simmer until almost cooked. Add sugar, black pepper, pechay & jalapeño pepper. Mix well. Simmer for about 2 mins or until vegetables are cooked but still crunchy.

4. Serve hot with rice.