I’ve had this binagoongan talong recipe sitting in my draft box for months as I was putting off publishing it here until I could take better photos. But with this and with that going on all the time, I just never got around to doing so. Oh well, forget better pictures, what this vegetable dish lacks in beauty it very well makes up in deliciousness.
Binagoongan baboy is customarily served with fried eggplant on the side to tame the pungent shrimp paste. In this binagoongan talong recipe, the eggplant takes center stage and a negligible amount of pork is added only to bring in a bit of fat to boost flavor. Enjoy this with plenty of rice, pretty please, and make sure to leave a feedback on the comments below.
- 2 large eggplant, stems trimmed and cut into 1-inch cubes
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- ½ pound pork butt or belly, cut into 1-inch cubes
- 2 tablespoons shrimp paste
- 1 large tomato, chopped
- ¼ cup vinegar
- 1 cup water
- 1 teaspoon sugar
- 1 Thai chili pepper, minced
- salt and pepper to taste
- In a skillet over medium heat, heat about 2 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels. Eggplants soak up a lot of oil, you might need to add more oil during frying.
- In the skillet, heat about 1 tablespoon of oil. Add onions and garlic and cook until limp. Add pork and cook until lightly browned.
- Add shrimp paste and cook, stirring regularly, until it darkens and pork begins to render fat. Add tomatoes and continue to cook, mashing with back of spoon, until softened.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes or until almost absorbed.
- Add water, sugar and chili peppers. Lower heat, cover and cook until pork is fork-tender. Add eggplant and continue to cook until liquid is reduced. Season with salt and pepper to taste. Serve hot.