Ginisang Bagoong (Sauteed Shrimp Paste)

Prep 5 min Total 40 min

Ginisang Bagoong (Sauteed Shrimp Paste) - kvalifood.com

Ginisang bagoong is a Filipino condiment made by sauteing raw fermented shrimp paste with garlic, onion, sugar, and vinegar. The cooking process mellows the raw paste’s pungency and transforms it into a caramelized, sweet-salty condiment. It is the essential accompaniment to kare-kare and green mangoes, and it goes well with grilled eggplant, rice, and pinakbet.

Makes ca. 375 ml

Ingredients

  • 400 g raw bagoong alamang, rinsed and drained
  • 2 tbsp neutral oil (or 150 g fatty pork belly, cubed)
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 medium tomato, chopped (optional)
  • 3-4 tbsp brown sugar, to taste
  • 1 tbsp cane vinegar (or coconut vinegar)
  • 2 Thai chillies, chopped (optional)
  • 1 pinch black pepper

Directions

Rinse the bagoong briefly under cold water in a fine-mesh sieve. Drain well. Do not over-rinse or you lose flavor.

If using pork belly, cook the cubes with 2 tbsp water in a pan over medium heat until the fat renders and the pork is browned and crispy, about 10 minutes. Push the pork to the side of the pan. If using oil, heat it in the pan over medium heat instead.

Add the garlic and cook until fragrant and starting to turn golden, about 1 minute. Add the onion and cook until softened, about 2 minutes.

If using tomato, add it now and cook until softened and breaking down, about 3 minutes.

Add the drained bagoong. Stir-fry for 5 minutes until the color darkens and the raw smell mellows.

Add the vinegar and stir. Cook for 2 minutes until the vinegar has mostly evaporated.

Add the brown sugar and chillies (if using). Stir over low heat for 3-5 minutes until the sugar melts and caramelizes into a glossy, dark paste.

Season with black pepper. Taste and adjust – add more sugar for sweetness or a splash more vinegar for tang.

Cool and transfer to a clean glass jar.

Notes

  • Rinsing the bagoong removes excess salt. A brief 3-5 second rinse is enough. Longer rinsing strips too much flavor.
  • Pork belly is traditional and adds richness and crispy bits. Neutral oil is a simpler alternative.
  • Tomato adds freshness and acidity but shortens shelf life. Omit it if making a larger batch for storage.
  • Sugar amount is highly personal. Filipino families vary widely – from barely any to equal parts sugar and bagoong. Start with 3 tbsp and adjust.
  • Storage: Keeps refrigerated 2-3 weeks in a sealed jar. Without tomato, it lasts longer.