0 from 3 votes
Binagoongan Bagnet with Talong
Crispy pork belly and eggplant cooked in shrimp sauce.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 291 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- 1 lb. bagnet (crispy pork belly), sliced into serving pieces
- 2 pieces eggplant sliced
- ¼ cup bagoong alamang (shrimp paste)
- 2 pieces Serrano pepper sliced
- 1 piece tomato chopped
- 1 piece onion minced
- 2 cloves garlic minced
- 1 teaspoon vinegar
- 1 teaspoon granulated white sugar
- 1 cup water
- 3 tablespoons cooking oil
- 1/8 teaspoon ground black pepper
Instructions
- Heat the oil in a cooking pot.
- Sauté the garlic, onion, and tomato.
- Once tomato and onion softens, add the bagoong (shrimp paste). Stir.
- Pour-in water and vinegar. Let boil.
- Add the sliced eggplants, chili pepper, and half of the bagnet. Cover and cook in low to medium heat until the sauce reduces to half.
- Season with ground black pepper and sugar.
- Transfer to a serving plate. Add remaining bagnet.
- Serve warm with rice. Share and enjoy!
Cup of Yum
Nutrition Information
Serving
3g
Calories
291kcal
(15%)
Carbohydrates
5g
(2%)
Protein
28g
(56%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
157mg
(52%)
Sodium
355mg
(15%)
Potassium
507mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
262IU
(5%)
Vitamin C
7mg
(8%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 291
% Daily Value*
| Serving | 3g | |
| Calories | 291kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 355mg | 15% |
| Potassium | 507mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.