Ginataang Talong

 

Ginataang Talong

Eggplant in Spicy Coconut Sauce is rich, creamy, and perfect with steamed rice. It's easy to make and sure to be a family favorite!

Ingredients

• canola oil
• 5 large eggplants, stems removed and cut into 1-inch pieces
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 pound pork belly, cut into 1/2-inch strips
• 1 tablespoon fish sauce
• 1 can (13.5 ounces) 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 two tablespoons of oil. 
• Add eggplant and cook, turning as needed, until lightly browned. With a slotted spoon, remove from the pan and drain on paper towels.
• In the pan, add another 1 tablespoon oil if needed. 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 cream 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 more water in 1/2 cup increments if the liquid is drying out before pork is fully cooked.
• 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! yum!!!