Ginataang Talong made of eggplant and pork belly stewed in a rich, spicy coconut sauce for an easy dinner meal the whole family will love. It’s creamy, delicious, and perfect with steamed rice!
I know I can be a bit melodramatic and tend to get overly excited about every recipe I post here at Kawaling Pinoy. But let me tell you, I am excited now for a good reason. Just take a look at those tasty pork morsels and smoky eggplant pieces swimming in all that luscious sauce; I am sure you understand.
If there is but one recipe here you’d try, let it be this ginataang talong. Trust me; it’s pure indulgence!
Eggplant pieces are first briefly pan-fried and then thrown together with fatty pork belly strips to finish in a thick, slightly spicy coconut sauce. The resulting dish is rich, creamy, and absolutely heaven served with generous heaps of steamed rice.
Tips on How to Make Ginataang Talong with Pork
- Choose eggplants with smooth, shiny skins free of wrinkling or blemishes and fresh-looking stems without signs of molds.
- No need to peel the fruit (yes, it is a fruit and not a vegetable); the skin is edible and packed with fiber and nutrients.
- As the flesh tends to darken when exposed to air, cut the eggplant when ready to cook or keep in a bowl of water while prepping other ingredients.
- Eggplants are like sponges and tend to absorb a lot of oil when fried. Make sure to drain well on paper towels to keep the sauce from becoming overly greasy. If you want to skip the pan-frying altogether, arrange them in a single layer on a baking sheet, brush with olive oil, and roast in a 425 F oven for about 10 minutes. Remove from heat and use in the recipe as directed.
- For a smoother sauce, do not allow the coconut milk to a rolling boil lest it curdles and separates.
More Recipes with Coconut Milk
- canola oil
- 5 large eggplants, stems removed and cut into 1-inch pieces
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound pork belly, cut into 1/2-inch strips
- 1 tablespoon fish sauce
- 1 can (19 ounces) coconut cream (kakang gata)
- 1 cup water
- 3 Thai chili peppers, stemmed and minced
- salt and pepper to taste
- In a wide pan over medium heat, heat about two tablespoons of oil. Add eggplant and cook, turning as needed, until lightly browned. Eggplant absorbs plenty of oil, and you may need to add more oil a tablespoon at a time during the brief pan-frying. With a slotted spoon, remove from pan and drain on paper towels.
- In the pan, add another 1 tablespoon oil if needed. Add onions and garlic and cook until softened.
- Add pork belly and cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes
- Add coconut cream and water and stir to combine. Bring to a simmer.
- Add chili peppers.
- Lower heat, cover, and cook for about 15 to 20 minutes or until pork is tender and sauce is reduced.
- Add eggplant and gently stir to combine. Continue to cook for about 3 to 5 minutes or until eggplants are tender and sauce begins to thicken and render fat.
- Season with salt and pepper to taste. Serve hot.