Pork Binagoongan with Eggplant (Sautéed pork Belly with shrimp paste and eggplant)
Prep time: 15 minutes
Cooking time: 15 minutes (not including the pre-boiling of the pork belly)
Yields: 8 servings with steamed rice.
1 3/4 to 2 lbs pork belly
12 cups water
5 dried bay leaves
1 tsp salt
4 tbsp olive oil
1 medium size Roma Tomatoes, chopped
1 medium size yellow onion, peeled and chopped
7 cloves garlic, minced.
1 cup chicken or pork broth
1 cup shrimp paste (I used Lingayen brand)
2 large eggplant, cut into 1 inch thick and cut in an angle.
Boil your pork with water, bay leaves and salt for about 1 1/2 hours or until tender. Remove from pot, cool down and cut into large pieces.
Pre heat oil for 2 minutes
Add and cook onions and tomatoes for 2 minutes over high heat then add garlic and cook for 30 seconds
Add pork and shrimp paste.
Stir, cover and cook for 5 minutes.
Add eggplant. Stir.
Cover and cook for 5 minutes.
Uncover and check if eggplant is cooked by this time.
Turn off heat. Cover and allow the carry over cooking cook the eggplant completely (5 minutes)
Serve with steamed rice.
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