Ginataang Talong

Directions

1. 1
   In a wide pan over medium heat, heat about 2 tablespoons of oil
2. 2
   Add eggplant and cook, stirring occasionally, until lightly browned. Eggplant absorbs plenty of oil, you may need to add more oil a tablespoon at a time during the brief pan-frying. With a slotted spoon, remove from pan and drain on paper towels.In the pan, add about 1 tablespoon oil.
3. 3
   Add onions and garlic and cook until softened.
4. 4
   Add pork belly and cook, stirring occasionally, until lightly browned.
5. 5
   Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
6. 6
   Add coconut milk and water and stir to combine. Bring to a simmer.
7. 7
   Add chili peppers. Lower heat, cover and cook for about 15 to 20 minutes or until pork is tender and sauce is reduced.
8. 8
   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.
9. 9
   Serve hot.