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Baked Binagoongan – Pork Cubes in Shrimp Paste with Coconut

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AsianInAmericaBakedBinagoonganBagoongInABottleDeep frying scares me. That is why I made this Baked Binagoongan in the oven. Deep-frying makes clean up after cooking tedious. I have to wipe and scrub the grease from deep frying off the stove top, the counter tops, the kitchen cabinets, the kitchen windows and even off myself. I admit the delectable results from a deep fried dish, say pork belly for instance, is unforgettable and can send one soaring through the heights of food ecstasy. Take for example Pork Binagoongan. Traditionally, this pork casserole dish is flavored with bagoong or shrimp paste. The crisp pork cubes are made savory by the rich, earthy flavors of heaping tablespoons of bagoong stewed and simmered till it penetrates the succulent crunchy meat pieces. This is always the best comfort food entrée especially when served with a mound of boiled white rice, the steam from the pure white granules floating above the dish as though a genie was about to appear before you.

Well, I found a solution to everyone’s deep frying angst. My fellow food blogger, Chef Gio a.k.a. The Hungry Giant shared a recipe for Baked Binagoongan a while ago during one of our blogging events. I cooked his recipe again and again. I have never looked back. The pork shoulder cubes were soft and tender from the slow cooking in the oven, savory-sweet from the bagoong (shrimp paste) and perfect to pair on rice. Goodbye, deep-frying. My splattered woes are over.

Find the full recipe of Baked Binagoongan as featured on The Happy Home Cook via Positively Filipino, the premiere online magazine for Filipinos. Or find my recipe version below.




Baked Binagoongan - Pork Cubes in Shrimp Paste with Coconut

This classic Filipino Baked Binagoongan- Pork Cubes in Shrimp Paste and Coconut is defined by the flavor of bagoong. This version is an easy-to -bake Binagoongan (say “bee- na- goh- o – ngang”). The usual version of this dish is pan-fried. But I get intimidated by a hot skillet with bits of meat jumping up and down the hot oil, flying off into the air if not properly done. So a baked pork casserole was the easier cooking route. I went a step further and added fresh tomatoes, vinegar, coconut cream and the result was a hearty, savory yet tender pork casserole. Serve this with rice and a sweet mango-tomato salad. This recipe was inspired by a fellow food blogger Gio of The Hungry Giant. Serves 4 to 6.
Prep Time1 day
Cook Time1 hour 10 minutes
Total Time1 day 1 hour 10 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Baked Pork Binagoongan
Servings: 4 people
Calories: 11kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Oven-proof baking casserole pan - 9 x 13 inches


  • 1 pound pork belly or pork shoulder cut into 1 inch-sized cubes, fat trimmed
  • 1 whole red or white onion sliced
  • 8 teaspoons bagoong alamang shrimp paste
  • 1 teaspoon ground black pepper powder
  • 4 cloves garlic peeled, minced
  • 10 whole cherry tomatoes sliced, seeded
  • 1/2 cup white vinegar
  • 1/2 cup canned coconut cream
  • for serving: boiled rice


  • The day before: Marinate the pork shoulder cubes with the onions, bagoong (shrimp paste), pepper and garlic. Place in a glass bowl that’s non-reactive and cover with a plastic wrap. Refrigerate overnight.
  • The next day: Preheat the oven at 350 F degrees. Remove the plastic wrap cover. Add the tomatoes, vinegar and coconut cream. Blend ingredients well, but make sure the tomatoes and onions are on top.
  • Cover pork shoulder casserole with foil. Bake at 350 F degrees for one hour and 10 minutes. In the middle of baking, turn the pan halfway around for even cooking. Serve with rice and a mango-tomato salad on the side.
  • *Ingredient notes: Bagoong alamang is fermented shrimp paste. Find it bottled in Asian markets or online sources.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you


Serving: 1g | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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