Binagoongang Talong


  • 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



  1. Heat cooking oil in a pan and fry the eggplant until brown. Set aside.
  2. In the same pan, fry the pork until brown.
  3. Move the pork on the side of the pan and saute the garlic and onion until translucent.
  4. Add the tomato and cook for about 1 minute.
  5. Add the bagoong, water, and vinegar. Stir.
  6. Simmer for about 15 minutes , the sauce will thicken.
  7. Add the cooked eggplant and season with patis.
  8. Mix well and bring to a simmer.
  9. Serve with rice.