Begucan Babi

Begucan Babi is a variety of the Filipino dish Bingaoongan prepared similarly with pork and rinsed raw bagoong but served with more tomatoes, making it less salty and a bit tangy.

We all know that most of the popular and tasty Filipino dishes are from Pampanga, they are the culinary capital of the Philippines after all. Dishes like sisig, morcon, menudo, caldereta, estofado, embutido, asado, tocino, lechon, chicharon and afritada all came from this province and without a doubt many of these dishes are a Filipino favourite and has been a mainstay in Filipino household across the years. It just proves one thing; Kapampangan cuisine is awesome! Having said that, there are many dishes in their sleeves that is equally as amazing, some originated from the said province and some are a variety of other dishes from other parts of the Philippine islands like our dish for today, the Begucan Babi

Begucan Babi is the provinces take on the Binagoongang Baboy, almost similar but with some minor differences that make it stand out. First, the traditional recipe calls for pork lard, while it’s not as healthy as sunflower or canola oil, it adds tons of flavour. This recipe also calls for more tomatoes, that cuts through the saltiness of the bagoong. While this binagoongan uses more of the fermented stuff, its less intense even though it uses the raw bagoong, since it is rinsed first before being used, making it less salty and fishy, retaining just the good stuff. Some families use annatto powder just to give it a vibrant red colour and a bit of a floral taste. Finally it also uses more sugar, giving it a sweet edge over the others. These small differences sets this dish apart from other binagoongan, and if you haven’t tried it this way yet, I suggest you to give it a try and find out for yourselves.

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Begucan Babi

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Begucan Babi is a variety of the Filipino dish Bingaoongan prepared similarly with pork and rinsed raw bagoong but served with more tomatoes, making it less salty and a bit tangy.


  • 1 kg Pork Belly, cubed
  • 3/4 cup raw bagoong alamang (See notes)
  • 1/4 cup white vinegar
  • 4 pcs large tomatoes, chopped
  • 1/2 cup sugar
  • 1 tbsp annatto powder
  • 1 cup water
  • 6 cloves garlic, minced
  • 1 red onion, finely chopped
  • 4 pcs green finger chillies
  • freshly ground pepper
  • 1/2 cup pork lard


  1. Place bagoong in a sieve, rinse on running tap water to remove excess liquid and make it less salty and fishy. Set bagoong aside.
  2. In a pot melt and heat pork lard then brown the pork on all sides. Remove then set aside.
  3. Now add the garlic and onions then sauté until onions are soft.
  4. Add the tomatoes and annatto powder then cook until tomatoes are soft.
  5. Bring back the pork then add vinegar, bagoong and water, simmer in low heat for 45 minutes or until pork is tender, add water if necessary.
  6. Add in the sugar and finger chillies then continue mixing until liquid has reduced.
  7. Season with freshly ground pepper.


There are two types of bagoong alamang, one is sautéed which appears in dark red colour and another one whihc is raw and it apprears in pink colour.  Use the raw/pink one on this recipe.


4 Responses

  1. Reading through the ingredient list, I know I would LOVE this comforting and yummy pork dish.

  2. As Angie said, this is a wonderful comforting dish. Ingredients may be a bit tough to fine, but that’s never stopped me before.

  3. mjskitchen says:

    Your dishes always look so good! This one is no exception. Because I’m unfamiliar with some of the ingredients, I have no idea what this would taste like, but it sure looks good.

  4. Perhaps not a dish I can translate into meatless alternatives, but definitely a fun one to learn about!

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