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Begucan Babi

  • 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.