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Crispy Pork, Mango and Eggplant Binagoongan 1

Crispy Pork, Mango and Eggplant Binagoongan

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  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


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.



Crispy Pork

  • 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
  • water
  • oil for deep frying

Sautéed Bagoong


  • 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


  1. 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.
  2. Rinse pork in running water making sure all salt has been cleared from the meat.
  3. 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.
  4. 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.
  5. Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
  6. 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.
  7. 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.
  8. 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.
  9. Once pork has cooled down, chop it into cubes.
  10. Prepare your sautéed bagoong, in a wok add pork lard and sauté garlic and shallots, fry until it becomes golden brown.
  11. Add raw bagoong, vinegar, cayenne and sugar. Stir fry for 3-5 minutes or until it turns dark red in colour.
  12. Season with freshly ground black pepper.
  13. 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.