Sweet and Spicy Bagoong (Sweet and Spicy Shrimp Paste)

Sweet and Spicy Bagoong

It’s summer time. And you know what that means? Mangoes. And what goes well with mangoes? Bagoong. In Ilonggo, we call it “ginamos”. Bagoong alamang is very popular in the Visayas. Some even call it poor man’s corned beef. Thinking about green mangoes and bagoong will definitely make you drool.

Here’s how to make Sweet and Spicy Bagoong:


250g Ginamos (Bagoong Alamang)
1/4 Pork (cut into small cubes)
1 cup Vinegar
1/2 cup Brown Sugar
1 medium sized Onion (chopped)
5 cloves Garlic (chopped)
2 Fresh Chili (chopped)
1/4 cup Green Onions (chopped)
1 thumb sized Ginger (finely minced)
3/4 cups Canola Oil


1. In a bowl, combine in the vinegar and brown sugar.

2. Add in the bagoong. Mix until properly incorporated. Set aside.

3. In a pan, heat the canola oil. Sauté onion and garlic.

4. Add in the pork. Drop in the ginger and the green onions. Cook until the pork turns brown.

5. Pour in the bagoong that you mixed in the bowl.

Sweet and Spicy Bagoong

6. Drop the chopped fresh chili.

7. Cook for about 15 minutes or until the mixture turns dark brown.

Slice some green mangoes and serve!

Note from Delish:

Growing up in Iloilo along the coastal area, I definitely know how to handle and cook bagoong or we locally call ginamos. And this version, we added sugar and some fresh chili to achieve that sweet and spicy taste. Again, you can adjust the amount of sugar or chili if you want.

If you have any question about this recipe, drop a comment below or send me an email.

Watch how to make Sweet and Spicy Bagoong here:

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