Binagoongan Talong

Are you looking for an easy recipe? Binagoongan Talong can be made in a matter of minutes and is delicious. You’ll love the combination of tender pork and smokey eggplant. This delicious mixture of spicy and savory flavors is sure to make a big impact at the dinner table.

To complement the flavorful shrimp paste, fried eggplant is often served as an accompaniment to binagoongan Baboy. Binagoongan talong is the main ingredient in this recipe. A small amount of pork is used to enhance flavor.

This eggplant version was born out of my love for the savory flavors in binagoongan. However, I have a limit on how much pork belly I can consume before it begins to creep up on my already large waist. My favorite dish is now easier to enjoy by using less talong meat and more talong .

Binagoongan Talong

Use Eggplant

    • There are many types of eggplant, but this recipe is best if you choose the Asian cultivars with purple-black to long hair.
    • Choose small to medium eggplants. They are sweeter, more bitter, have thinner skins, and contain fewer seeds than their larger cousins.
    • Choose ones that are large and heavy, but not too firm. You want smooth, shiny skin that is free from blemishes and wrinkles. Also, you want green stems with no signs of molds.

How to roast eggplant in an oven

When it is dried, eggplant absorbs a lot of oil. Place them on paper towels and drain them. To prevent the sauce from becoming too oily. To reduce fat, you can also skip pan-frying.

      1. Place the sliced eggplants in a single layer on an oven-safe baking sheet. Brush with olive oil.
      2. Bake in the oven at 425 F for 10 minutes, or until slightly softened.
      3. Take out of the oven and follow the recipe.

If you don’t like to fry but prefer to use less oil, one easy trick is to brush the slices of eggplants with beaten egg whites before you start frying. This method is easy and quick. Let me know what your thoughts are!

Cooking Tips

      • To prevent the eggplant from turning brown, keep it covered with water until you are ready to cook.
      • Let the vinegar boil for about a minute, covered and without stirring. Then add the water to remove the strong acid taste.
      • Sugar is essential to balance the flavor of the dish.
      • Use sauteed shrimp paste already sweetened. Taste test to adjust the sweetness or omit it.

How do you serve?

Binagoongan Tanlong is a delicious main dish that can be served for both lunch and dinner. For a rich, flavorful meal that everyone will love, serve it with steamed rice.

Storing leftovers

        • The remaining food can be transferred to a container with a tight-fitting lid. You can refrigerate leftovers for up to 3 days, or freeze them for up 2 months.
        • Heat in a pan on medium heat to 165 F. Or in the microwave for 2 to 3 minutes, until heated through.


          • Canola oil
          • 2 large eggplants, with stems, trimmed and cut into 2-inch pieces
          • 1 small onion, peeled thinly and sliced
          • 2 cloves of garlic, peeled, and minced
          • 1/2 pound pork belly cut into 1-inch cubes
          • 2 tablespoons shrimp paste
          • 1 large tomato chopped
          • 1/4 cup vinegar
          • one cup water
          • 1 teaspoon sugar
          • 1 Thai chili pepper minced
          • Salt and pepper to your liking


          • Heat 2 tablespoons oil in a large skillet on medium heat. Cook the eggplant until it is lightly browned. Turn as necessary. Take out of the pan and let cool on paper towels. You might need to use more oil when frying eggplants.
          • Heat about 1 tablespoon oil in a skillet. Cook the onions and garlic until softened.
          • Cook the pork until it is lightly browned.
          • Stir in the shrimp paste. Continue cooking, stirring frequently, until the mixture turns dark brown and the pork begins to lose its fat.
          • Continue to sauté the tomatoes, stirring constantly, and then add the tomatoes.
          • Mix in vinegar. Let it boil for 3 to 5 minutes, covered.
          • Add water, sugar, chili peppers.
          • Reduce heat and cover the pan until the pork is cooked to your liking.
          • Continue to sauté the eggplant until the liquid has reduced. Salt and pepper to your liking Serve hot.

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