GINATAANG PUSO NG SAGING, TALONG AND PORK BELLY
(BANANA HEART, EGGPLANT AND PORK BELLY IN COCONUT MILK)
Prep time: 25 minutes
Cooking time: 25 minutes
Yields: 6 servings with steamed rice
1 banana heart (will yield 2 cups of the white part)
1 large eggplant
Juice of ½ lemon
4 tbsp olive oil
1 large onion, peeled and chopped (8oz)
1 lb PRECOOKED pork belly (cut into small pieces)
5 cloves garlic, minced
1 to 2 tbsp shrimp paste (bagoong)
1 can coconut milk
a pinch of salt
4 thai chiles (2 are chopped with seeds)
Cut the banana heart in half as seen in my video, remove the outer layer and also the baby bananas from every layer. Save the part. Slice the white part thinly and soak in a cold salted water with lemon juice for 15 minutes. This will remove the bitter taste and the rancid sap. Rinse with cold water and set aside. Slice eggplant and do the same. Set aside.
Saute the onions for 3 minutes with the oil.
Add pre cooked pork and cook for 2 minutes or until brown.
Add garlic and cook for 30 seconds.
Add shrimp paste and stir.
Add banana heart and season with salt.
Stir, cover and cook for 3 minutes using medium heat.
Add egg plant and cook for a minute.
Add coconut milk and thai chiles.
Reduce heat to low, cover and cook between 5 to 7 minutes or until eggplant is cooked about 90 percent.
Turn off heat, leave it alone for 10 minutes to allow the steam to fully cook the eggplant.
Serve with steamed rice.
cookware purchase: https://www.heritagesteel.us/pages/chefron?ref=chefron