The Happy Home Cook: Baked Binagoongan- Pork Shoulder in Shrimp Paste

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Baked Binagoongan (Photo by Elizabeth Ann Quirino)

Baked Binagoongan (Photo by Elizabeth Ann Quirino)

This classic Filipino pork shoulder dish is defined by the flavor of bagoong or shrimp paste. This version is an easy-to -bake Binagoongan (say “bee- na- goh- o – ngang”). The usual version of this dish is to pan fry it. 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 and published on This serves 4 to 6.


1 pound pork shoulder (called “kasim” in the Filipino or Asian markets), cut in 1-inch cubes
10 whole small tomatoes, sliced, seeded
1 large whole onion, sliced
8 teaspoons Bagoong Alamang or shrimp paste (from Asian groceries in the Filipino aisle)
½ cup white vinegar
½ cup canned coconut cream
1 teaspoon black pepper powder
1 teaspoon garlic, minced
Steamed white rice, for serving


  1. The day before, marinate the pork shoulder cubes with the onions, bagoong or shrimp paste, pepper and garlic. Place in a glass bowl that’s non-reactive and cover with a plastic wrap. Refrigerate overnight.

  2. 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.

  3. 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.