Binagoongan baboy and pritong tilapia is a classic Filipino ulam pairing: pork simmered in salty, savory bagoong (fermented shrimp paste) next to fish fried until the skin is crisp. It is one of the meals featured on the BIOCO Food Trip YouTube channel.
Below is what is on the table in the video, a short guide to both dishes, and a general cooking method you can adapt at home.
What is on the table
The video thumbnail shows the binagoongan baboy topped with a long green chili, a whole fried tilapia, slices of fried eggplant, and two mounds of white rice, with a small jar and a dipping sauce on the side.
Fried eggplant (pritong talong) is a common partner for binagoongan. Its soft, mild flesh takes the edge off the salty shrimp paste.
About binagoongan baboy
Binagoongan gets its name from bagoong alamang, a paste of tiny shrimp fermented with salt. Cooked with pork, it becomes a thick, savory sauce that clings to the meat. Many cooks add tomatoes for a little sourness, and some add vinegar or a pinch of sugar to round out the saltiness. Styles vary from home to home, so there is no single correct version.
About pritong tilapia
Pritong tilapia is tilapia seasoned with salt and fried until golden. Because the fish tastes mild and clean, it balances a strong dish like binagoongan. It is often eaten with a dip such as vinegar with garlic, or soy sauce with calamansi.
How it is usually cooked (general method)
This is a general home method, not the exact recipe used in the video. Amounts depend on your taste and on how salty your bagoong is.
Binagoongan baboy
- Pork belly or kasim, cut into pieces
- Bagoong alamang
- Garlic and onion
- Tomatoes (optional)
- Vinegar and a little sugar (optional)
- Long green chilies (siling haba), optional
- Cooking oil and water
Brown the pork in a little oil, then sauté the garlic, onion, and tomatoes until soft. Stir in the bagoong and a splash of water, cover, and simmer until the pork is tender. If you use vinegar, let it boil for a minute before stirring so the sharpness cooks off. Taste before adding any salt, because bagoong is already salty.
Pritong tilapia
Clean the tilapia, score both sides, rub with salt, and pat it dry. Fry in hot oil without moving it until the bottom is golden and releases from the pan, then turn once and fry the other side.
Tips
- Taste your bagoong first. Brands range from mild and slightly sweet to very salty, and that decides how much you need.
- Dry the fish well before frying so the oil spatters less and the skin crisps.
- Serve with plenty of plain rice. Binagoongan is meant to be eaten with rice, not on its own.
- Fried eggplant or green mango on the side helps balance the saltiness.
