Pork Binagoongang

Not yet rated

This binagoongang recipe from Budgie Montoya combines soft, yielding pork belly with umami-packed shrimp paste. Serve this dish with plenty of rice, to soak up the rich sauce. 

First published in 2022
discover more:






Heat the oil in a large pan on medium heat. Add the onions and saute until translucent


Add the pork belly and cook until the pork is golden brown in colour - around 10 minutes


Add the garlic and cook gently for 2-3 minutes to soften, then add the tomato puree and cook out for another few minutes


Add the tomatoes to the pan and cook until they start to break down, stirring continuously


Next, add the bagoong shrimp paste to the pan, stirring until it is incorporated, before adding the water and bringing to a boil

  • 150g of bagoong shrimp paste
  • 100ml of water

Once boiling, place a lid on the pan, turn down the heat to low and cook until the pork is tender, 30-40 minutes. Stir occasionally, to make sure it doesn’t catch and burn on the bottom


If you like the dish saucy you can serve it at this point, garnished with some of the sliced chillies, or you can take the lid off, turn up the heat and reduce the liquid by half to intensify the flavours - this will take around 10 minutes

First published in 2022

Since being blown away by a meal he enjoyed at The Fat Duck in 2009, Budgie Montoya has made it his mission to make people as happy as he felt that evening. Now, as one of the chefs at the forefront of London’s ever-evolving Filipino food scene, he’s doing exactly that.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more