This Binagoongang Sitaw with Pork is a flavorful, hearty dish that combines tender pork belly, crunchy sitaw, and savory bagoong — perfect with lots of steamed rice
We love Binagoongang Baboy here at home — it’s one of those dishes that’s always hearty, flavorful, and best enjoyed with extra rice. Traditionally, I usually cook it with talong (eggplant), but the thing is… my kids aren’t really fans of Binagoongang Talong. (Alam mo na, the struggle of moms to balance family favorites with what the kids will actually eat!)
Good thing I recently discovered that sitaw, or long beans, works beautifully in binagoongan too! The sitaw adds a nice crunch and freshness that balances the rich, savory-salty flavor of the pork belly and bagoong. Plus, it’s one way to sneak in more veggies into the kids’ meals without them noticing too much.
Of course, when it comes to Binagoongang Baboy, the star of the show will always be the pork belly. That melt-in-your-mouth tenderness, with just the right amount of fat, is what makes the dish so indulgent and satisfying. As it simmers in the bagoong and vinegar, the pork soaks up all that umami goodness — tapos pairing it with sitaw gives every bite a perfect mix of tender, saucy pork and crunchy veggies.
What I love most about this dish is how simple it is to prepare, yet it feels like a comfort food feast. You just brown the pork, sauté it with garlic and onions, stir in your sweet bagoong, then let everything simmer until the pork is fork-tender. Add in your sitaw at the end and you’ve got a ulam that’s both hearty and homey.
And the best part? It’s one of those dishes na kahit paulit-ulit mong kainin, hindi nakakasawa. With steaming hot rice on the side — actually, make that extra rice — this Binagoongang Baboy with Sitaw easily turns an ordinary lunch or dinner into something special.
So, if you’re like me and you’re looking for a delicious alternative to binagoongang talong, give this a try. It’s flavorful, family-friendly, and definitely approved by both kids and adults in our home.
PrintBinagoongang Sitaw with Pork
Ingredients
- 1 tbsp oil
- 500g pork belly, cut into small cubes
- 1 large onion,chopped
- 5 cloves garlic, chopped finely
- 1/4 cup sweet bagoong
- 1 cup water
- 1 bunch of sitaw, around 4 cups when cut into 1-inch pieces
- ground black pepper
- patis to taste
- 3 tbsp vinegar
Instructions
- Heat oil in a pan over medium heat. Add the pork belly and cook until nicely browned.
- Stir in the onions and garlic, and sauté for about 1 minute until fragrant.
- Mix in the sweet bagoong and continue sautéing for another minute to let the flavors blend.
- Pour in the water and let it simmer for about 15 minutes. If the liquid reduces too much, add a bit more water.
- Add the sitaw and cook for 5 minutes, or until tender. Season with ground black pepper and patis according to your taste.
- Pour in the vinegar and bring to a gentle simmer — do not stir for a minute to let the acidity cook off.
- Give everything a good mix, then turn off the heat.
- Serve hot with steamed rice.
