- 1/2 kilo pork belly or liempo, boiled
- 1 small onion chopped
- 2 bay leaves
- 2-3 tbsp. shrimp paste
- 1 eggplant sliced diagonally
- cooking oil
- 1-2 tbsp. sugar
- 1-2 tbsp. vinegar
- 2 chili pepper chopped or crushed pepper
- salt and pepper
- 2 stalks green onions chopped (optional)
- 1/2 cup water
Boil water in big pot (enough to cover the meat. ) Place pork meat and add bay leaves, salt and whole pepper corn. Bring to a boil and simmer over low heat for at least 40-45 minutes or until pork is tender. Drain and cut into cubes. Set aside.
In a wok, heat cooking oil. Saute onion and garlic until soft and fragrant. Add sliced pork and saute over medium high heat until light brown.
Add shrimp paste and stir until combined. Pour in water. Season with vinegar, sugar and pepper. Cover and bring to a boil. Adjust seasoning according to taste.
After a boil, place in eggplant. Stir, cover and simmer for few minutes until eggplant is tender. Sprinkle with chopped chili pepper, green onions and mix well. Turn off heat.
Serve with steamed rice.
Enjoy your Binagoongang Baboy!
