Binagoongan is my ultimate comfort food at kailangan laging may kasamang unli-rice! Ang pinaka-favorite ko is my Crispy Binagoongan. But of course, I can’t keep on eating crispy fatty pork all the time, no matter how delicious it is and no matter how much I want to. Besides, A kilo of pork these days has become a bit expensive. So a budget-friendly alternative is to make Binagoongang Talong. It’s also an alternative if you’re trying to lessen your intake of red meat. You can even choose to add some meat or not.
BINAGOONGANG TALONG RECIPE VIDEO
It’s so easy to cook. All you need to do is fry the eggplant until brown. Then fry the pork until brown, move it on the side of the plate and sauté the garlic, onion, and tomatoes. After a minute, mix well. Add the bagoong, water, and vinegar. Simmer for 15 minutes and when the meat is tender, add the fried eggplant back. Season with patis and bring to a simmer. And it’s done! Ang dali lang diba?
- I used sweet bagoong in this recipe. If you’re using salty bagoong, add 1-2 tbsp of sugar to the sauce to balance the saltiness.
- Instead of pork batok, you can also use pork belly.
- You can make this vegetarian by omitting meat and using veggie bagoong.
- 500g eggplant, cut lengthwise, then cut into three
- 1/4 cup cooking oil
- 200g pork batok (or pork belly)
- 6 cloves garlic, minced
- 1 onion, chopped
- 3 tomatoes, quartered
- 1/4 cup bagoong (I used sweet bagoong)
- 2/3 cup water
- 2 tbsp vinegar
- 1 tbsp patis
- Heat cooking oil in a pan and fry the eggplant until brown. Set aside.
- In the same pan, fry the pork until brown.
- Move the pork on the side of the pan and saute the garlic and onion until translucent.
- Add the tomato and cook for about 1 minute.
- Add the bagoong, water, and vinegar. Stir.
- Simmer for about 15 minutes , the sauce will thicken.
- Add the cooked eggplant and season with patis.
- Mix well and bring to a simmer.
- Serve with rice.