Crispy Pork Binagoongan

4.9 from 11 reviews


  • 700g pork neck (batok ng baboy)
  • 23 cups cooking oil (for frying)
  • 12 cups shrimp paste (bagoong alamang), I used the sweet bagoong alamang
  • 13 pieces bird’s eye chili if you want it spicy, optional
  • 3 kalderong rice for serving (LOL)


  1. Heat cooking oil in a wok or in a pan.
  2. Fry all the pork neck pieces until all the pork neck pieces are golden brown and crispy.
  3. Remove the oil from the pan and leave just about a tbsp of oil.
  4. Sauté the shrimp paste in the oil for about 20-30 seconds.Add the chili.
  5. Then add the crispy pork neck pieces and mix well until it’s coated with all the bagoong.
  6. You can add more bagoong if you want.
  7. Serve with steamed rice, fried eggplant, and steamed okra and camote tops.