Crispy Pork, Mango and Eggplant Binagoongan is a dish made from a combination of three Filipino favourites, the Ensaladang Talong, Ensaladang Mangga and Lechon Kawali.
- 1 kg pork belly, (1 big piece, do not slice)
- 1 whole garlic, crushed
- 1 tbsp peppercorns
- 4 pcs bay leaves
- ¼ cup soy sauce
- 1 can lemonade soda (7-Up or Sprite)
- sea salt
- oil for deep frying
- 4 cloves garlic
- 1 small shallot
- 1 tbsp brown sugar
- 2 tbsp cane vinegar
- 6 tbsp raw shrimp bagoong
- ¼ tsp cayenne pepper
- freshly ground black pepper
- pork lard
- 2 Asian eggplants, chargrilled and chopped
- 2 semi-ripe Philippine mangoes
- 2 large tomatoes, diced
- 1 small white onion, diced
- 2 stalks spring onion, chopped
- Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least a day.
- Rinse pork in running water making sure all salt has been cleared from the meat.
- Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, laurel leaves and lemonade soda. Now pour enough water just to cover the entire meat.
- Pressure cook for 20 to 30 minutes (Depending on the thickness of pork belly), your timing should start when the whistle starts to make sound.
- Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
- Now once the surface of the pork is dried place it in a covered container and refrigerate it for at least 12 hours or until it is cold.
- Prepare a wok filled with oil and heat it up, once hot place the pork carefully while cold into the hot oil, be really careful as it will splatter.
- Deep fry the pork until golden brown, this won’t take really long and remember you just want to make the outside crisp; the inner part is already cooked. Once cooked remove from the wok then drain, Let it cool.
- Once pork has cooled down, chop it into cubes.
- Prepare your sautéed bagoong, in a wok add pork lard and sauté garlic and shallots, fry until it becomes golden brown.
- Add raw bagoong, vinegar, cayenne and sugar. Stir fry for 3-5 minutes or until it turns dark red in colour.
- Season with freshly ground black pepper.
- Toss in the cubed pork pieces, mix to coat pork with the bagoong. Place on a serving platter top with eggplants, mangoes, tomatoes, white onion and spring onions.