Binagoongang Talong Recipe
This one-pan, straightforward Binagoongang Talong recipe will amaze you with its savory, umami-filled flavors and enticing aroma! This flavorful dish is a variant of Pork Binagoongan using eggplants as the main ingredient, making it healthier and much more budget-friendly.
Servings: 4
Calories: 74kcal
Ingredients
- 1 pound eggplants
- ½ pound pork belly
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 3 medium tomato chopped
- ¼ cup vinegar
- ½ cup water
- 1-2 tbsp brown sugar
- ¼ cup shrimp paste
- 1-2 pieces red chili chopped (optional)
Instructions
- Cut each eggplant into 4 equal parts.1 pound eggplants
- Heat oil in a deep pan using medium heat and fry the sliced eggplants until they turn brown. Remove from heat and set aside.
- In the same pan, fry the pork belly until they are brown on the edges. Then add garlic and onion. Saute until limp and aromatic.½ pound pork belly, 1 medium onion, 4 cloves garlic
- Add the tomatoes and continue sautéing until they become tender and mushy.3 medium tomato
- Add the shrimp paste and stir. Cook for a minute.¼ cup shrimp paste
- Pour in water and bring to a boil. Add vinegar and allow to boil uncovered and without stirring.½ cup water, ¼ cup vinegar
- Lower heat and cover the pan with the lid. Let it simmer until pork is tender and the liquid is reduced to half.
- Add brown sugar and stir until dissolved. Add the cooked eggplants.1-2 tbsp brown sugar
- Cook for 1 more minute, then turn off the heat.
- Transfer to a serving plate and garnish with chopped red chilis.1-2 pieces red chili
Video
Nutrition
Calories: 74kcal | Carbohydrates: 10g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 94mg | Sodium: 300mg | Potassium: 276mg | Fiber: 2g | Sugar: 7g | Vitamin A: 772IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg