This is the best pork binagoongan I've ever had! The pork tender yet firm enveloped in bagoong sauce that is rich, savory with a perfect balance of sweetness and saltiness. This binagoongang baboy will definitely make you come back for a second cup of rice.
Heat oil in a pan. Add sliced pork. Fry until pork has turned brown and some of the fat has rendered.
Push pork to the side of the pan. Add garlic and onions. Cook until fragrant and translucent. Add tomatoes and bagoong. Let it cook for 2 minutes until softened. Stir until pork is coated with the bagoong sauce. Let it simmer for a minute to allow the meat to absorb the flavors.
Add the chilies and sugar then stir. Add vinegar. Let it simmer for 1 min. DON'T STIR. Pour water. Simmer for 20mins over med-low heat until pork is tender and the sauce has reduced. Taste and season with salt as needed. Serve with rice and fried talong. Enjoy!
Use good quality bagoong - Stick to your favorite brand/kind. The more familiar you are with the bagoong, the easier you can work on balancing the saltiness.
If using pink/ raw alamang, double the amount of garlic, onions, and sugar to balance the saltiness.