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Binagoongan Bagnet with Talong

Binagoongan Bagnet with Talong

Crispy pork belly and eggplant cooked in shrimp sauce.

⏱ Prep: 10 min ⏱ Cook: 35 min

Ingredients

  • 1 large b. bagnet ((crispy pork belly), sliced into serving pieces)
  • 2 piece Chinese eggplant (sliced)
  • 0.25 cup bagoong alamang ((shrimp paste))
  • 2 piece Serrano pepper (sliced)
  • 1 piece tomato (chopped)
  • 1 piece onion (minced)
  • 2 clove garlic (minced)
  • 1 tsp vinegar
  • 1 tsp granulated white sugar
  • 1 cup water
  • 3 tbsp oil
  • 1.12 tsp ground black pepper

Instructions

  1. Heat the oil in a cooking pot.

  2. Sauté the garlic, onion, and tomato.

  3. Once tomato and onion softens, add the bagoong (shrimp paste). Stir.

  4. Pour-in water and vinegar. Let boil.

  5. Add the sliced eggplants, chili pepper, and half of the bagnet. Cover and cook in low to medium heat until the sauce reduces to half.

  6. Season with ground black pepper and sugar.

  7. Transfer to a serving plate. Add remaining bagnet.

  8. Serve warm with rice. Share and enjoy!