Filipino Pork Belly Stewed in Shrimp Paste

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This rich Filipino comfort dish slow-simmers pork belly in fermented shrimp paste until meltingly tender, balanced with tomatoes, garlic, and a touch of sugar. The deep umami sauce is meant to be spooned generously over hot steamed rice. A pinch of chili at the end adds gentle heat without overpowering the savory backbone.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 38 gFat
• 13 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 4 gSugar
• 24 gProtein
• 920 mgSodium
• 420 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 11 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the pork

• 1.5 lbs pork belly, skin-on, cut into 1-inch cubes
• 1 cup water

For the aromatic base

• 2 tablespoons cooking oil
• 8 cloves garlic, smashed
• 1 medium yellow onion, sliced thin
• 2 ripe Roma tomatoes, chopped
• 3 tablespoons sautéed shrimp paste (bagoong alamang)
• 1 tablespoon white cane vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon freshly cracked black pepper

For finishing

• 3 Thai chili peppers, sliced thin (optional)
• 2 tablespoons chopped green onions
• Steamed jasmine rice, to serve

Directions

1. Place pork belly cubes in a heavy pot over medium heat and cook for 8-10 minutes, stirring occasionally, until the fat renders and the edges turn light golden. Pour off all but 2 tablespoons of the rendered fat.
2. Add the oil, smashed garlic, and sliced onion to the pot. Sauté for 2-3 minutes until the onion softens and the garlic smells fragrant, taking care not to burn the garlic.
3. Stir in the chopped tomatoes and cook for 3-4 minutes, pressing them with a spoon until they break down into a thick, jammy sauce that coats the pork.
4. Add the sautéed shrimp paste, white vinegar, sugar, and black pepper. Stir well to coat every piece of pork, then pour in the 1 cup of water and bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, stirring every 10 minutes, until the pork is fork-tender and the sauce has thickened slightly.
6. Uncover the pot and simmer for another 5-8 minutes to reduce the sauce to a rich, glossy consistency that clings to the pork.
7. Taste and adjust with a pinch more sugar if the shrimp paste is overly salty, or a splash of water if the sauce is too thick. Stir in the sliced Thai chilies if using.
8. Garnish with chopped green onions and serve immediately over steamed jasmine rice, spooning plenty of the deep orange sauce over each portion.

Cook’s Notes

• Sautéed (ginisa) bagoong alamang gives a deeper, less harsh saltiness than raw fermented paste—seek it out at Asian markets for the best result.
• If using regular fermented shrimp paste, sauté it alone in a dry pan for 2-3 minutes first to mellow its pungency.
• For an even richer sauce, replace the water with low-sodium pork or chicken broth.
• The dish tastes even better the next day once the pork has fully absorbed the shrimp paste flavor; reheat gently with a splash of water.
• Serve with a side of sliced raw tomato and a small dipping saucer of extra bagoong for guests who want more intensity.

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