Binagoongan a la lalaine (pork binagoongan or pork cooked in shrimp paste)

Main Dish
5 servings
15 min
45 min
Very Easy


Number of serving: 5
3 kilograms or 6.5 libras of pork, cut up to about 1 inch cube were used. As always, the meat were properly washed and thoroughly drained.

The other ingredients utilized were:

2 bottles of prepared sweet-spicy shrimp paste,

2 heads garlic, peeled and minced,

5 medium onions, peeled and chopped,

6 large tomatoes, chopped,

18 pieces finger chilies, a dozen chopped and half a dozen kept whole

1 tablespoon freshly ground pepper,

2 cans or about 4 cups coconut milk and about ¼ cup of vegetable oil.


  • In a large heavy wok or pan, heat the oil and fry garlic followed by onion. Stir-fry until onion is translucent.
  • Add in meat and continue sautéing until the meat renders its own liquid. Simmer on medium heat with occasional stirring.
  • Continue simmering until the liquid is reduced and the meat is slightly seared and just tender.
  • Add in tomatoes and continue cooking until the tomatoes have wilted. Season it with ground pepper.
  • Add the prepared shrimp paste and after several minutes add in the coconut milk and continue simmering.
  • Cook until the sauce is reduced and has attained a rich consistency and oil starts to form on the surface.
  • Add in the chopped chilies and cooked for several minutes more.
  • Add the whole chilies and cook for a couple of minutes further. Cook until the meat is fork tender and the oily sauce has thickened.
  • If you feel there is excessive oil on the surface, you can scoop out some as it floats.
  • Transfer in serving plates and serve immediately with hot steamed rice. Be ready to compromise your diet.


Binagoongan a la Lalaine (Pork Binagoongan or Pork Cooked in Shrimp Paste), photo 1
Binagoongan a la Lalaine (Pork Binagoongan or Pork Cooked in Shrimp Paste), photo 2


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