Ginataang Talong (Eggplant and Pork in Coconut Milk)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
6
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Calories
396 kcal
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Course
Main Course
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Cuisine
Filipino
Ginataang Talong (Eggplant and Pork in Coconut Milk)
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Ginataang Talong is a traditional Filipino dish where tender eggplants and succulent pork belly are simmered in coconut milk until a rich, velvety sauce develops. The dish gets its depth from the interplay of smoky pan-fried eggplant, fatty pork, and the subtle heat of Thai chilies, all balanced by the creamy coconut base. This one-pan meal exemplifies Filipino home cooking's knack for transforming simple ingredients into something greater than their parts, creating a dish that's both humble and luxurious.
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Ingredients
- 5 large eggplants talong, stems removed and cut into 1-inch pieces
- 1 pound pork belly liempo, cut into ½-inch strips
- 1 can 13.5 ounces coconut cream (kakang gata)
- 1 medium onion sibuyas, peeled and chopped
- 2 cloves garlic bawang, peeled and minced
- 3 Thai chili peppers siling pangsigang, stemmed and minced
- 1 tablespoon fish sauce patis
- 1 cup water tubig
- Canola oil for frying mantika
- salt asin and pepper (paminta) to taste
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Instructions
- Heat two tablespoons of oil in a wide pan over medium heat (350°F/175°C). Cut the eggplants into 1-inch pieces and pan-fry them until lightly browned on all sides, about 2-3 minutes per side. Remove the eggplants with a slotted spoon and let them drain on paper towels.
- Add another tablespoon of oil to the same pan if needed. Add the chopped onions and cook until they become clear and soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until you can smell its aroma.
- Put in the pork belly strips and cook them until they turn golden brown, about 3-4 minutes. Pour in the fish sauce and let it cook for 1-2 minutes while stirring occasionally.
- Pour in the coconut cream and water, then stir everything together. Add the minced chili peppers. Turn the heat down to medium-low (325°F/163°C), cover the pan, and let it simmer for 15-20 minutes or until the pork becomes tender. If the sauce starts to dry out before the pork is cooked, add more water, half a cup at a time.
- Put the cooked eggplant pieces back into the pan and stir them gently into the sauce. Cook for another 3-5 minutes until the eggplants are tender and the sauce starts to thicken and release some oil on top. Taste the dish and add salt and pepper as needed.
- Serve hot with steamed rice. For the best experience, let the dish rest for 5 minutes before serving to allow the flavors to settle and the sauce to thicken slightly.
- Note: If at any point the coconut sauce starts to bubble too vigorously, lower the heat immediately. A gentle simmer is key to preventing the coconut milk from breaking and keeping the sauce smooth and creamy.
Notes
- Soak cut eggplant in salted water to prevent oxidation (pagkaitim)
- Don't overcrowd the pan when frying eggplants
- Let coconut milk simmer, never boil, to prevent curdling
- For extra flavor, add lemongrass (tanglad) during simmering
- Score pork belly skin for better flavor absorption
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
28g
(9%)
Protein
13g
(26%)
Fat
67g
(103%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Cholesterol
54mg
(18%)
Sodium
272mg
(11%)
Potassium
158mg
(5%)
Fiber
13g
(52%)
Sugar
0.3g
(1%)
Vitamin A
26IU
(1%)
Vitamin C
4mg
(4%)
Calcium
8mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 67g | 103% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 54mg | 18% |
| Sodium | 272mg | 11% |
| Potassium | 158mg | 3% |
| Fiber | 13g | 52% |
| Sugar | 0.3g | 1% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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