I believe I got my cooking groove back. I’m again inspired to cook and I love it! So more food posts in the coming days/weeks. Today, it’s Binagoongang Talong.
It’s basically eggplant with shrimp paste. I opted to add pork belly to it but you can stick with just eggplant as your protein. I put in a combination of finger chilies and bird’s eye chilies for the spice and I’ve been generous with that coz I super love spicy food! With shrimp paste, my go to brand is Barrio Fiesta. I don’t think I’ve found another brand that I like as much. Generally, a quick cook but super satisfying as it’s so yummy!
- 4 Tbsp vegetable oil
- 2 Pieces eggplant sliced
- 4 Cloves garlic minced
- 1 Piece onion minced
- 2 Pieces tomatoes chopped
- 200 Grams pork belly chopped into small cubes
- 2 Pieces finger chilies chopped
- 4 Pieces bird’s eye chilies chopped
- 3.5 Tbsp shrimp paste
- 3/4 Cup water
- 1 Tbsp cane vinegar
- ground pepper to taste
- 1 Tsp brown sugar
In a wok, heat 2 tbsp oil over medium heat.
Add eggplants and fry for about 5 minutes. Make sure both sides are cooked. Remove from wok and set aside.
In the same wok, add remaining 2 tbsp oil.
Add garlic, onions and tomatoes. Saute until onion is translucent.
Add pork belly and chilies. Cook until pork is cooked.
Add shrimp paste and combine with other ingredients. Cook for another minute.
Add water and vinegar. Let boil then cook for another 5 minutes.
Add fried eggplant and mix with rest of ingredients.
Add ground pepper and sugar. Cook for another minute.
Serve and enjoy!
Inspired by Panlasang Pinoy