Pork Binakol swaps chicken for pork kasim in the classic Visayan soup, giving a richer, more savory broth with the same light sweetness from fresh buko juice.
Binakol is traditionally made with chicken, but pork works just as well — it just makes for a slightly richer, more savory broth. The buko sweetness still comes through, it just has more fat to balance against.
Fresh buko makes a real difference here. The juice is naturally sweet and clean, and that's what gives the broth its character. If you can't find fresh, use bottled 100% pure coconut water with no additives or added sugar. For the meat, you want a young coconut where the flesh is just starting to firm up — soft but not jelly-thin, with some bite to it. If the meat is already thick and fully opaque, the coconut is too mature and the juice will be less sweet.
As for the scraped meat, leave it in bigger irregular pieces if you can. You get more to bite into that way. Cut it into strips if you prefer, but there's no need.
Keep the heat at a gentle simmer the whole time. A rolling boil will cook off the natural sweetness of the buko juice and cloud the broth — not what you want here.
Dahon ng sili is classic, but malunggay works as a substitute. Either way, add it last and let the residual heat do the work — you don't want it overcooked in a broth this delicate.
Sauté aromatics: In a medium pot, heat oil over medium heat. Sauté onion until softened and translucent, about 2 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
Sauté pork: Add the pork and cook for 3-5 minutes, stirring occasionally, until the pieces are lightly colored on the outside.
Simmer: Pour in the buko juice and water, then add the black peppercorns. Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 40-50 minutes, until the pork gives easily when pierced with a fork. The finished broth should taste rounded and lightly sweet.
Finish and serve: Season with fish sauce to taste. Add the buko meat and dahon ng sili; cook for 1-2 minutes, just until the leaves wilt. Serve immediately.
