Crispy Pork, Mango and Eggplant Binagoongan

Ingredients for Crispy Pork, Mango and Eggplant Binagoongan

• 1 kg pork belly, whole
• Sea salt
• 1 whole garlic, crushed
• 1 tablespoon peppercorns
• 4 bay leaves
• 1/4 cup soy sauce
• 1 can lemonade soda, such as 7-Up or Sprite
• Water, as needed
• Oil, for deep-frying
• 4 cloves garlic, minced
• 1 small shallot, minced
• Pork lard
• 6 tablespoons raw shrimp bagoong
• 2 tablespoons cane vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 2 Asian eggplants, chargrilled and chopped
• 2 semi-ripe Philippine mangoes, chopped
• 2 large tomatoes, diced
• 1 small white onion, diced
• 2 spring onions, chopped

How to cook Crispy Pork, Mango and Eggplant Binagoongan

1. 1.Salt the pork belly heavily, wrap, and refrigerate overnight. Rinse off the salt before cooking.
2. 2.Pressure-cook pork with whole garlic, peppercorns, bay leaves, soy sauce, soda, and enough water to cover for 20 to 30 minutes after pressure builds.
3. 3.Dry the tender pork, chill at least 12 hours, then deep-fry cold pork in hot oil until golden and crisp. Drain, cool, and cube.
4. 4.Sauté minced garlic and shallot in pork lard until golden. Stir in bagoong, vinegar, sugar, cayenne, and black pepper; cook 3 to 5 minutes until dark red.
5. 5.Toss pork cubes in the bagoong sauce. Top with eggplant, mangoes, tomatoes, white onion, and spring onions.