Binagoongang Okra with Chicharon Bits

🌶️🥢 Spice up your taste buds with this Filipino delight! 🇵🇭🍛 This dish combines the perfect blend of flavours and textures, bringing you a mouth-watering experience. Get ready for a burst of flavours and a delightful crunch! 😋🌟 #FilipinoFlavors #FoodieAdventure #DeliciousDelights 🌶️🥢 Binagoongang Okra with Chicharon Bits: A flavourful Filipino dish combining crispy okra, savory shrimp paste, and crunchy chicharon. A delightful twist on the traditional Filipino flavours we all love.

Okra, a versatile vegetable widely used in various Filipino dishes, takes the centre stage in our latest culinary creation. While often used as a supplementary ingredient in dishes like Sinigang, Pinakbet, and Dinengdeng, we believe okra deserves its time in the spotlight. In our journey of exploring this humble vegetable, we have already shared recipes such as Ginataang Okra, Okra with Garlic and Green Onion, Fried Okra, and Tortang Okra. Today, we proudly present another addition to this growing repertoire: Binagoongang Okra with Chicharon Bits.

This delightful recipe combines the soft and slimy texture of okra, the indulgent crunch of rehydrated chicharon, and the tantalizing flavours of bagoong and tomato. Although traditionally served as a side dish, this recipe is substantial enough to be enjoyed as a main course alongside a steaming plate of rice.

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Binagoongang Okra with Chicharon Bits

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Filipino


Binagoongang Okra with Chicharon Bits: A flavourful Filipino dish combining crispy okra, savory shrimp paste, and crunchy chicharon. A delightful twist on the traditional Filipino flavours we all love.


Units Scale
  • 500 g Okra, trimmed
  • 1 cup crushed chicharon, plus more for garnishing
  • 2 pcs Roma tomatoes, finely chopped
  • 1 tbsp sauteed bagoong
  • 2 small shallots, finely chopped
  • 6 cloves garlic, minced
  • oil


  1. In a wok add heat oil over medium flame. Once hot, add the onions and sauté until they become softened.
  2. Add minced garlic to the wok, followed by the chopped tomatoes. Cook for a minute, using the back of a wooden spoon to mash the tomatoes and release their juices.
  3. Incorporate the sautéed bagoong and crushed chicharon into the mixture, stirring everything together for a few seconds. If needed, add a bit of water for moisture.
  4. Allow the sauce to come to a boil, then taste and adjust the seasoning as desired.
  5. Add the okra to the wok and sauté for approximately 4-5 minutes, or until the okra is cooked but still crisp. Be careful not to overcook it.
  6. Turn off the heat and serve the Binagoongang Okra, top with more chicharon for additional crunchy texture.


9 Responses

  1. Such a simple and very tasty stirfry!

  2. Michelle says:

    Always looking for new ways to enjoy okra – this fits the bill with those delicious fried chicharon bits for additional texture!

  3. We are big fans of okra — and it’s in season now. I just pickled some for crunchy snacks next week.

    This dish looks so good — and chicharones are easy to find here. As always, your photography really makes your dishes so alluring!

  4. Hannah says:

    Thank you for this timely reminder! I love okra and haven’t made the most of it this season. I need to go grab some before summer is out.

  5. This is interesting because chicharon is also used in Mexican cooking. Okra is also used in Cajun cooking (for making Gumbo). The word ”binaboongang’ sounds very exotic to us English speakers- makes me want to get up and dance!

  6. Sounds wonderful, Raymund. As you say, what interesting contrasts of taste, texture and color. A real “trifecta”!

  7. Wow! I really wish I could find all of these ingredients, because the dish looks and sounds really gun!

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