INGREDIENTS:
- 300 g pork belly, cut into small cubes
- 8 pcs eggplants, sliced into 1 inch pieces
- 400 ml coconut milk
- 200 ml coconut cream
- ½ cup water
- Patis, to taste
- 1 onion, sliced
- 6 cloves garlic, minced
- 3 green finger chillies
- Freshly ground black pepper, to taste
- Salt, to taste
- Cooking oil
HOW TO COOK:
- Season the pork belly with salt then set aside for 10 minutes.
- Add the oil in a wok then heat.
- Add pork pieces then brown on all sides. Set aside.
- Sauté the garlic and onions on the same wok then add back the pork.
- Pour the water and half of the coconut milk then bring to a boil.
- Simmer in low heat for 15 minutes.
- Add the remaining coconut milk, bring to a boil then add the eggplants and green finger chillies.
- Simmer in medium heat for 5 minutes or until eggplants are tender (sauce will be thicker at this stage and become oily).
- Pour the coconut cream and simmer in low heat for 5 more minutes.
- Season with fish sauce and freshly ground black pepper.
- Remove from heat, transfer to serving plate. Enjoy!
IMAGE: angsarap.net
Also try: Binagoongang Talong
