Binagoongan Talong
Kawaling Pinoy recipe - Filipino
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- canola oil
- 2 large eggplant, stems trimmed and cut into 2-inch lengths
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 pound pork belly, cut into 1-inch cubes
- 2 tablespoons shrimp paste
- 1 large tomato, chopped
- 1/4 cup vinegar
- 1 cup water
- 1 teaspoon sugar
- 1 Thai chili pepper, minced
- salt and pepper to taste
Instructions
- 1
In a skillet over medium heat, heat about 2 tablespoons of the oil. Add eggplant and cook until lightly browned, turning as needed. Remove from pan and drain on paper towels. Eggplants soak up a lot of oil, you might need to add more oil during frying.
- 2
In the skillet, heat about 1 tablespoon of oil. Add onions and garlic and cook until softened.
- 3
Add pork and cook until lightly browned.
- 4
Add shrimp paste and cook, stirring regularly, until it darkens and pork begins to render fat.
- 5
Add tomatoes and continue to cook, mashing with back of spoon, until softened.
- 6
Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- 7
Add water, sugar, and chili peppers.
- 8
Lower heat, cover, and cook until pork is fork-tender.
- 9
Add eggplant and continue to cook until liquid is reduced.
- 10
Season with salt and pepper to taste. Serve hot