Bolagoongan Verde Recipe

Marinate pork

In a bowl, combine pork belly cubes, minced garlic, minced ginger, soy sauce, calamansi (or lime) juice, and freshly ground black pepper. Mix well to coat. Marinate for 20–30 minutes at room temperature or up to 2 hours in the refrigerator.

Render and brown pork

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork (reserve marinade) in a single layer. Sear without stirring for 3–4 minutes to develop color, then stir and continue to cook 6–8 minutes until pork is browned and some fat has rendered. If pork releases a lot of fat, spoon off excess leaving about 1 tablespoon in the pan.

Sauté aromatics

Push pork to the side and add remaining 1 tablespoon oil if needed. Add sliced onion to the pan and sauté 2–3 minutes until softened. Pour in the reserved marinade and stir, scraping up browned bits from the bottom of the pan.

Prepare bagoong sauce

In a small bowl, dissolve 3 tablespoons bagoong alamang into 1 cup warm water, stirring until evenly incorporated. Taste and adjust: if very salty, dilute with a little more water; if too strong, add a pinch more sugar to balance.

Simmer with pork

Pour the bagoong mixture into the skillet with the pork and onions. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring occasionally, until the pork is cooked through and the sauce has reduced slightly.

Add peppers and scallions

Add sliced green chili peppers, julienned green bell pepper, and the white parts of the scallions. Cook 2–3 minutes more until peppers are just tender-crisp and bright green.

Finish with herbs

Stir in the torn basil leaves (if using) and the green parts of the scallions. Cook 30 seconds to wilt the basil. Taste and adjust seasoning with up to 1 teaspoon sugar (if needed) and freshly ground black pepper.

Transfer Bolagoongan Verde to a serving platter. Sprinkle crispy fried garlic and additional freshly ground black pepper on top. Serve immediately with steamed rice.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.