Focused recipe
Binagoongang Talong
Filipino eggplant dish cooked in savory shrimp paste (bagoong) with pork, tomatoes, and chili peppers. Best served with steamed rice.
Filipino Updated 7/17/2021
Ingredients
Measured from the catalog payload.
- 2 pieces chinese eggplant sliced
- 4 pieces chili pepper chopped
- 3 1/2 tablespoons bagoong alamang
- 3 cloves garlic chopped
- 1 piece onion chopped
- 1 piece tomato diced
- 1 teaspoon brown sugar
- 1 tablespoon vinegar
- 4 tablespoons cooking oil
- 3 ounces pork
- 3/4 cup water
- 1/4 teaspoon ground black pepper
Instructions
8 cooking steps
- Heat oil in a cooking pot. Fry eggplant for 1 ½ minute per side. Remove from the pan. Set aside.
- Using remaining oil, sauté garlic until it turns light brown. Add onion and tomato. Continue sautéing until the onion softens.
- Add pork and chili pepper. Cook until the pork turns light brown.
- Add bagoong alamang. Cook for 1 minute.
- Pour water and vinegar into the pot. Let boil. Continue cooking for 3 to 5 minutes.
- Add fried eggplant. Stir and cook for 1 ½ minutes.
- Season with ground black pepper and sugar.
- Transfer to a serving bowl. Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Pork bagoong, eggplant Public recipe Revision 1
Recipe notes
- Adjust the amount of bagoong alamang according to your salt preference.
- Serve hot with steamed rice.
Storage notes
- Store in an airtight container in the refrigerator for up to 3 days.