Pork Binagoongan

Pork shoulder is cooked with bagoong alamang and eggplant until savory, salty, and rich. This small-serving version keeps the cost within a budget ulam range.

Estimated cost: ₱99–₱110

Prep 8 min · Total 35 min · Serves 1

Nutrition per serving: 432 kcal · 32 g protein · 4 g carbs · 32.1 g fat

Ingredients

• 150g, small cubes pork shoulder
• 50g, sliced eggplant
• 1 tsp cooking oil
• 15g bagoong alamang
• 2 cloves, minced garlic
• 2 tbsp, sliced onion
• 1 tsp vinegar
• 1/3 cup water
• to taste black pepper

Steps

1. Heat oil in a small pan over medium-high heat. Add pork cubes and sear for 4–5 minutes until lightly browned on multiple sides.
2. Lower heat to medium, add onion and garlic, and sauté for 1 minute until aromatic.
3. Add bagoong alamang and stir-fry for 1 minute until it smells toasted and savory.
4. Add vinegar and let it bubble untouched for 45 seconds to mellow the sharpness.
5. Pour in water, scrape the browned bits from the pan, cover, and simmer over low heat for 18–20 minutes until the pork is tender.
6. Add eggplant and cook uncovered for 5–6 minutes until soft and the sauce is reduced and oily.
7. Season with pepper and rest for 3 minutes before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).