Pork Ribs Binagoongan

Binagoongan is undoubtedly one of the most classic Filipino stews. Its strong aroma and flavor, matched with the fatty juicy pork meat, make it an unforgettable dish. What makes binagoongan stand out, true to its name, is that you cook the pork in a salty shrimp paste, or bagoong. Bagoong is pungent, oily, and one of a kind. It’s not everyone’s cup of tea, but just a spoonful of it is enough to pack so much flavor into a dish.

Bagoong originated in the Philippines, but many other countries in Southeast Asia have given bagoong a home in their cuisines. There’s no wondering why, though; behind its striking odor is a delicious and adaptable ingredient! Binagoongan is only one example of the many great dishes bagoong can form a part of. Here are some examples of dishes bagoong goes well in, or makes a great partner for:

• As rice lovers, you can’t go wrong with a classic Bagoong Rice. Although this dish is of Thai origin, we Filipinos also enjoy it! Bagoong rice usually includes pork, green mangoes, and scallions, which makes it a perfectly balanced meal on its own! It’s also fairly easy to put together, as long as your rice is already prepared beforehand.
• Bagoong definitely gives a vibrance to dishes that might otherwise need a little oomph in flavor. For steamed vegetables like eggplant and okra, bagoong is a great companion! A simple dish with little to no preparation time, bagoong really brings out the flavor of these vegetables.
• And of course, there’s the classic Manggang Hilaw at Bagoong! The Philippines has the best mangoes in the world. What better way to enjoy them than to dip them in shrimp paste for that perfect combination of sweet and sour? The marriage of flavors in your mouth is explosive and phenomenal.

For this recipe of binagoongan, we’ll be using pork ribs as opposed to the usual pork belly. Both meat parts are juicy and tender. The spareribs may take a while to soften as you’re cooking, but the end product is always rewarding. If you have a pressure cooker on hand, you can put the spareribs in that first. This will reduce your cooking time later, so your ribs are already tender from the beginning. If you’re a bigger fan of crispy and crunchy dishes, this delightful Crispy Pork Binagoongan might be for you. This dish is a combination of pork binagoongan and the classic lechon kawali. Every flavorful bite is guaranteed to be satisfying!

We’re also pairing these succulent ribs with eggplant, in order to add more flavors and diversity to the binagoongan’s taste.

How to Make Pork Ribs Binagoongan with Talong

Prepare all necessary ingredients for your pork binagoongang before starting to cook. Chop your 3 cloves of garlic and 1 piece of onion; also chop your quarter cup of green onions. Dice your tomatoes, and slice your 1 piece of eggplant into serving pieces.

Heat 3 tablespoons of cooking oil in a frying pan. Toss in your eggplant pieces and fry them for about 3 minutes, or when its texture softens. It’s important to flip your eggplant pieces every minute or so, so one part won’t end up more cooked than the other. Afterwards, add in your remaining 2 tablespoons of cooking oil, as well as your garlic and (red or white) onion. Toss in your tomato as well. Mix your ingredients together and sauté them until your onions soften.

Now is the time to add your pork ribs. Continue sautéing your mixture together until your ribs brown, but only slightly. Then pour in your 3 ½ tablespoons of bagoong alamang. Stir your mix of pork, spices, and shrimp paste together for about 3 minutes. Ensure that you’ve incorporated all of your ingredients well.

The next step is to pour in 2 tablespoons of white vinegar, and let it boil. It’s important not to skip this step, as vinegar helps balance out the intense flavors of the binagoongan. Don’t cover the pot, and don’t stir either; simply let the vinegar begin to boil organically. Once it has, add in your 2 cups of water, then let it boil again.

Once it’s reached its boiling point, add a piece of Knorr Pork Cube to your binagoongan. Bring your heat down to the lowest possible setting, and cover your pan. Let your binagoongan cook until your meat tenderizes. If you feel like your dish might be drying up before your meat reaches optimal tenderness, feel free to add water. This may take a while, so feel free to start cooking your rice so that both will be ready simultaneously.

Once your meat is tender, season your pork binagoongan with 1 teaspoon of sugar and a quarter teaspoon of ground black pepper to taste. Sugar is another important factor in balancing out your binagoongan’s powerful flavors.

Add the eggplant you fried prior, and cook your dish for 1 ½ more minutes. Finish it off by adding the quarter cup of green onions you had been setting aside.

Just like that, your pork binagoongan is ready! Transfer it to a warm serving bowl, and enjoy it with a cup of rice, which can soak up its tasty flavors.

Enjoy! Let us know what you think of this Pork Ribs Binagoongan with Talong recipe.

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