Pork Binagoongan with Coconut Cream

Bagoong alamang or shrimp paste is usually a shrimp-salt mixture left to ferment for a few days. Unlike its Southeast Asian counterparts which are usually smooth in consistency, it has a chunky feel with the tiny shrimps still in their identifiable form. It is great paired with green mangoes, or any sour fruit for that matter, and is most commonly used as flavoring agent in Filipino cooking. A delicious example of which is Pork Binagoongan that is a popular pork dish in the Philippines that is sauteed in shrimp paste. 

Recipe variations include the creamy type, where you add a splash of coconut milk or cream to create a rich, velvety base; and the spicy, by adding chili to the dishSpicy and coconut-based dishes have long been a personal favorite, so I made a version that is a combination of both. 

If you’re dying to know the recipe, here is the spiced up version of Pork Binagoongan made creamier with Jolly Coconut Cream. Happy “heating”!

Pork Binagoongan with Coconut Cream

Prep Time: 30 minutes

Category: Easy Recipes

Servings: 6-8

Pork Binagoongan with Coconut Cream


  • 1 kilo pork belly, cubed
  • 1 400 ml Jolly Coconut Cream
  • 3 cloves garlic, minced
  • 1 medium-sized red onion, chopped
  • 2 tbsp ginger, chopped
  • 1 medium-sized tomato, chopped
  • 3 siling haba or finger chili, sliced
  • 4 siling labuyo, chopped (optional)
  • 2 tbsp bagoong alamang (shrimp paste)
  • cooking oil
  • water
  • salt and pepper to taste
    For the breading
  • 1 cup flour
  • 1 egg
  • salt and pepper to taste


  1. In a bowl, whisk egg and soak in the pork. In a separate bowl, add flour seasoned with pepper and salt. Lightly coat pork and deep fry until golden brown. Set aside.
  2. Heat oil. Sauté garlic, onion, ginger, tomatoes and chili.
  3. Add bagoong alamang (shrimp paste) to the pan and stir.
  4. Add in the breaded pork cutlets and mix together.
  5. Pour in the Jolly Coconut Cream. Add water to your desired consistency.
  6. Stir until well combined.
  7. Simmer for 15-20 minutes.
  8. Garnish with diamond-shaped finger chili and serve hot.

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