Binagoongan Bagnet with Talong
Crispy pork belly and eggplant cooked in shrimp sauce.
Servings: 4 people
Calories: 291kcal
Ingredients
- 1 lb. bagnet (crispy pork belly), sliced into serving pieces
- 2 pieces eggplant sliced
- ¼ cup bagoong alamang (shrimp paste)
- 2 pieces Serrano pepper sliced
- 1 piece tomato chopped
- 1 piece onion minced
- 2 cloves garlic minced
- 1 teaspoon vinegar
- 1 teaspoon granulated white sugar
- 1 cup water
- 3 tablespoons cooking oil
- 1/8 teaspoon ground black pepper
Instructions
- Heat the oil in a cooking pot.3 tablespoons cooking oil
- Sauté the garlic, onion, and tomato.1 piece onion, 2 cloves garlic, 1 piece tomato
- Once tomato and onion softens, add the bagoong (shrimp paste). Stir.¼ cup bagoong alamang
- Pour-in water and vinegar. Let boil.1 cup water, 1 teaspoon vinegar
- Add the sliced eggplants, chili pepper, and half of the bagnet. Cover and cook in low to medium heat until the sauce reduces to half.1 lb. bagnet, 2 pieces eggplant, 2 pieces Serrano pepper
- Season with ground black pepper and sugar.1 teaspoon granulated white sugar, 1/8 teaspoon ground black pepper
- Transfer to a serving plate. Add remaining bagnet.
- Serve warm with rice. Share and enjoy!
Nutrition
Serving: 3g | Calories: 291kcal | Carbohydrates: 5g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 355mg | Potassium: 507mg | Fiber: 1g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 2mg