A savory, spicy dish that combines the salty depth of bagoong, tender eggplant, and crisp bagnet.
45 minutes · Serves 4
Ingredients for Binagoongan Bagnet with Talong
1 lb bagnet or crispy pork belly, cut into serving pieces
2 Chinese eggplants, sliced
1/4 cup bagoong alamang
2 Serrano peppers, sliced
1 tomato, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon vinegar
1 teaspoon granulated white sugar
1 cup water
3 tablespoons cooking oil
1/8 teaspoon ground black pepper
How to cook Binagoongan Bagnet with Talong
1.Heat the cooking oil in a pot over medium heat. Sauté the garlic, onion, and tomato until the onion and tomato soften.
2.Stir in the bagoong alamang and cook briefly to release its flavor. Pour in the water and vinegar, then bring to a boil.
3.Add the sliced eggplant, Serrano peppers, and half of the bagnet. Cover and cook over low to medium heat until the eggplant is tender and the sauce has reduced by about half, about 20 to 25 minutes.
4.Season with ground black pepper and sugar, stir, and taste for the salt-sweet balance.
5.Transfer to a serving plate and top with the remaining bagnet to keep it crisp. Serve hot with rice.
