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Binagoongan Bagnet with Talong Recipe
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5 from 1 vote

Binagoongan Bagnet with Talong

Crispy pork belly and eggplant cooked in shrimp sauce.
Prep Time10 mins
Cook Time35 mins
Course: Main Course
Cuisine: Filipino
Keyword: bagnet, bagoong, pork binagoongan
Servings: 4 people
Calories: 291kcal
Author: Vanjo Merano

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