Go Back
–+ servings
eggplant stew with shrimp paste and pork belly in a white serving bowl
Print Recipe
4.17 from 6 votes

Binagoongan Talong

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: main dish
Cuisine: Filipino
Servings: 4 Servings
Calories: 400kcal
Author: Lalaine Manalo

Ingredients

  • canola oil
  • 2 large eggplant, stems trimmed and cut into 2-inch lengths
  • 1 small onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • ½ pound pork 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
US Customary - Metric

Instructions

  • In a skillet over medium heat, heat about 2 tablespoons of the oil. Add eggplant and cook until lightly browned, turning as needed. 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 softened.
  • 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.
  • 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

Video

Notes

  • Keep the cut eggplant in a bowl of water until ready to cook to prevent darkening.
  • Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the water to cook off the strong acid taste.
  • Do NOT skip the sugar as it helps balance the overall flavor of the dish.
  • If using sauteed shrimp paste that's already sweetened, do a taste test and adjust or omit the sugar.

Nutrition

Calories: 400kcal | Carbohydrates: 19g | Protein: 14g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 126mg | Sodium: 293mg | Potassium: 749mg | Fiber: 8g | Sugar: 11g | Vitamin A: 315IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 2mg