Ginataang Talong

Ingredients for Ginataang Talong

• 8 Asian eggplants, cut into 1-inch pieces
• 300 g pork belly, cubed
• 400 ml coconut milk, divided
• 200 ml coconut cream (kakang gata)
• 1/2 cup water
• 1 onion, sliced
• 6 cloves garlic, minced
• 3 green finger chilies
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Oil
• Salt, to taste

How to cook Ginataang Talong

1. 1.Season pork with salt and rest 10 minutes. Brown in oil on all sides, then set aside.
2. 2.Sauté garlic and onion in the same wok. Return pork, add water and half the coconut milk, and bring to a boil.
3. 3.Simmer on low for 15 minutes until pork is tender.
4. 4.Add remaining coconut milk, bring to a boil, then add eggplant and chilies. Simmer over medium heat for 5 minutes until eggplant is tender.
5. 5.Add coconut cream and simmer on low for 5 minutes. Season with fish sauce and black pepper.