CRISPY PORK BELLY BINAGOONGAN AND FRIED EGGPLANT
Prep time: 30 minute
Cook time: 1 hour
Serving: 10 people
2 kilos pork belly, cut into bite size pieces
8 cups water
2 cups cooking oil
10 cloves garlic, minced
4 medium size onions, peeled and chopped
4 medium size tomatoes, chopped
500 grams shrimp paste or 2 cups – please note that i use the not too salty raw shrimp paste.
1/4 tbsp vinegar
3 tbsp sugar
2 pcs Thai chiles, cut in half
2 cups broth
5 pcs green chili (banana peppers or paningang)
3 pcs eggplant, sliced,
Place pork in the pot with water.
Boil for 25 minute or until fork tender.
Remove the pork and set aside the broth.
Using the same pan, pre heat oil.
Fry pork until brown and crispy. (It will take at least 20 min).
Remove excess oil.
Saute garlic, onion and tomatoes. Cook for 3 minutes and mash aromatics as you cook it.
Add shrimp paste, vinegar and sugar.
Do not mix.
Cook over medium heat for 5 minutes.
Cook until the shrimp paste turned slightly brown.
Add the red chili and the broth.
Simmer over medium heat for 2 minutes.
Add back cooked pork and the green chili.(paningang/banana peppers)
Simmer for 1 minute. ( you can add more broth if you want more sauce).
Serve with fried eggplant.
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