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
- 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.