Binagoongang Talong


  • 2 tbsp bagoong
  • 2 pcs large eggplant, stems trimmed and cut into 1- inch cubes
  • 1 pc large tomato, chopped
  • ½ lb pork belly, cut into 1- inch cubes
  • ¼ cup vinegar
  • 1 cup water
  • 1 small onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1 Thai chili pepper, minced
  • 1 tsp sugar
  • Salt and pepper, to taste
  • Oil, for cooking


  1. Pour about 2 tbsp of the oil in a skillet and heat over medium heat.
  2. Add the eggplant and cook until lightly browned (add oil while frying, if needed).
  3. Remove from pan and drain on paper towels.
  4. In the skillet, heat about 1 tbsp of oil.
  5. Add the onions and garlic and cook until limp.
  6. Add the pork and cook until lightly browned.
  7. Add the shrimp paste and cook, stirring regularly, until it darkens and pork begins to render fat.
  8. Add the tomatoes and continue to cook, mashing with back of spoon, until softened.
  9. Add the vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes or until almost absorbed.
  10. Add the water, sugar and chili peppers.
  11. Lower heat, cover and cook until pork is fork-tender.
  12. Add the cooked eggplant and continue to cook until liquid is reduced.
  13. Season with salt and pepper to taste.
  14. Remove from heat and serve hot with steamed rice. Enjoy!