Pork Binagoongan

🧂 Ingredients

• 500 grams pork belly

  (cut into bite-sized pieces)
• ½ cup sautéed shrimp paste

  (store bought)
• 1 piece green chili pepper

  (cut into small pieces)
• 1 piece red chili pepper

  (cut into small pieces)
• 1 medium onion

  (sliced)
• 3 cloves garlic

  (chopped)
• 1 medium tomato

  (sliced)
• 2 medium eggplant

  (cut lengthwise into 4 pcs. slice to 1 inch thick)
• 2 tbsp cooking oil
• ¼ tsp salt

  (for seasoning)
• 1 cup water

  (add more if needed)

Instructions

• 1 Wash the pork thoroughly and cut it into small pieces.
• 2 In a deep pan or wok over medium heat, cook the fry the pork without oil until
  browned and fat has rendered. Remove meat from pan and set aside.
• 3 Using the same pan, add cooking oil if needed and fry the eggplant until lightly
  browned and wilted. Set aside
• 4 Sauté garlic and onion. Add the tomato and lightly mash to squeeze out the
  juice. Cook until wilted.
• 5 Add cooked pork belly and mix to distribute. Cook for 3-4 minutes.
• 6 Tip in shrimp paste and chilis then stir to distribute and simmer for a few
  seconds.
• 7 Add water, stir then cover the pan or pot with lid. Simmer for 7-10 minutes or
  until pork is soft and tender. (Add more water if needed)
• 8 At the last minute of simmering, taste and adjust with salt or shrimp paste (if
  needed).
• 9 Add fried eggplant then cover with lid and simmer for additional 1-2 minutes.
  Serve and enjoy. Bon appetit!

Nutrition Info