The most popular use for bagoong is to eat it with green mangoes which are basically unripe mangoes. These mangoes are firm and sour. Filipinos love the contrast of sour mangoes with salty bagoong. I go for a riper and softer mango that’s not too sour with the milder and more flavorful Alavar bagoong.
I also make a green mango salad made from shredded green mangoes, tomatoes and bagoong. This salad is a perfect garnish to dishes like inihaw na liempo (grilled pork belly) or fried fish.
But my favorite way of eating bagoong is with crispy lechon kawali (fried pork belly). I got the idea from Via Mare‘s dish called crispy binagoongan. This is my take on that.