I think we can all agree that I can be a bit melodramatic, getting overly excited about each and every recipe I post here at Kawaling Pinoy. But let me tell you, I am excited now for good reason. Just take a look at those succulent pork morsels and smoky eggplant pieces swimming in all that glorious sauce! I am sure you understand.
If there is no other recipe here you’ll 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 sure to please the whole family. Serve with generous heaps of rice and enjoy!
Ginataang Talong
Prep time
Cook time
Total time
Author: Lalaine | Kawaling Pinoy
Recipe type: Main Entree
Cuisine: Filipino
Yield: 6 Servings
Ingredients
- oil
- 4 to 5 large eggplants, stems removed and cut into 1-inch pieces
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 pound pork belly, cut into ½-inch strips
- 1 tablespoon fish
- 1 (19 ounces) can coconut cream (kakang gata)
- 1 cup water
- 3 Thai chili peppers, stemmed and minced
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat about 2 tablespoons of oil. Add eggplant and cook, stirring occasionally, until lightly browned. Eggplant absorbs plenty of oil, 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 about 1 tablespoon oil. 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 milk 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.
Dang! this looks heavenly, can’t wait to try. I gotta say Lalaine I absolutely love everything about this site , its my new obsession!
Awww, you made my day. Thank for the feedback, I really appreciate it.