Ginataang Talong

Ginataang Talong is a Filipino dish of eggplant and pork cooked in coconut milk sometimes with green chillies

Ginataan one of the many cooking methods in the Philippine cuisine where ingredients are cooked in coconut milk, popular ones are fish pork chicken and vegetables like squash and string beans. The creamy coconut milk is started off by sautéing garlic, onions and sometime ginger then first reduced sometimes with the other ingredients like meat until it renders its own fat from the milk then finished with a good dollop of coconut cream or what we call “kakang gata“.

It’s a creamy tasty addictive sauce hence it is one of the popular cooking methods back in my home country. To give you an idea what this look like on other dishes have a look at the Bicol Express, Ginataang Tulingan, Ginataang Kalabasa at Sitaw and Chicken Curry which are the popular ones there are many to mention and I will leave it up to you to discover.

Today we will using the same method in cooking eggplants together with some fatty pork bits and like the dishes I mentioned above this is as equally as delicious as them.

Ginataang Talong

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 3-4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Ginataang Talong is a Filipino dish of eggplant and pork cooked in coconut milk sometimes with green chillies

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Ingredients

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• 8 pcs Asian eggplants, sliced into 1-inch pieces
• 300 g pork belly, cut into small cubes
• 400 ml coconut milk
• 200 ml coconut cream (kakang gata)
• 1/2 cup water
• 1 onion, sliced
• 6 cloves garlic, minced
• 3 green finger chillies
• fish sauce
• freshly ground black pepper
• oil

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Instructions

1. Season pork with salt, set aside for 10 minutes.
2. In a wok add oil then add pork pieces, brown pork pieces on all sides then set it aside.
3. Sauté garlic and onions on the same wok then add the pork back, pour water and half of the coconut milk, bring to a boil then simmer in low heat for 15 minutes.
4. 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.
5. Pour the coconut cream and simmer in low heat for 5 more minutes. Season with fish sauce and freshly ground black pepper.

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