Focused recipe
Binagoongan Bagnet with Talong
Crispy pork belly and eggplant cooked in shrimp sauce.
Filipino Updated 7/25/2021
Ingredients
Measured from the catalog payload.
- 1 lb bagnet sliced into serving pieces
- 2 pieces chinese eggplant sliced
- 1/4 cup bagoong alamang
- 2 pieces serrano pepper sliced
- 1 piece tomato chopped
- 1 piece onion minced
- 2 cloves garlic minced
- 1 teaspoon vinegar
- 1 teaspoon granulated white sugar
- 1 cup water
- 3 tablespoons cooking oil
- 1/8 teaspoon ground black pepper
Instructions
8 cooking steps
- Heat the oil in a cooking pot.
- Sauté the garlic, onion, and tomato.
- Once tomato and onion softens, add the bagoong (shrimp paste). Stir.
- Pour-in water and vinegar. Let boil.
- 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.
- Season with ground black pepper and sugar.
- Transfer to a serving plate. Add remaining bagnet.
- Serve warm with rice. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Pork bagnet, bagoong, pork binagoongan Public recipe Revision 1