This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Simmer pork in water until tender. Strain and set aside. Reserve 1 cup of the pork stock.
Step2
20 Min
Slice pork and fry in oil until golden brown. Set aside. Fry eggplant in the same oil until golden brown. Set aside.
Step3
10 Min
Remove oil from the pan leaving 2 tbsp. Sauté garlic, onion, tomato, chili and bagoong. Pour vinegar. Stir in reserved pork stock and season with MAGGI®
MAGIC SARAP® and sugar.
Step4
5 Min
Cut pork into pieces and add to the sauce. Pour in coconut cream and simmer for 2 minutes. Transfer on a serving plate and serve.
Step1
of
4
Simmer pork in water until tender. Strain and set aside. Reserve 1 cup of the pork stock.
Step2
of
4
Slice pork and fry in oil until golden brown. Set aside. Fry eggplant in the same oil until golden brown. Set aside.
Step3
of
4
Remove oil from the pan leaving 2 tbsp. Sauté garlic, onion, tomato, chili and bagoong. Pour vinegar. Stir in reserved pork stock and season with MAGGI®
MAGIC SARAP® and sugar.
Step4
of
4
Cut pork into pieces and add to the sauce. Pour in coconut cream and simmer for 2 minutes. Transfer on a serving plate and serve.
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Comment
1
L
Leonard82466
Yes. I will try to do that. It looks like a new one because of the coconut milk added.
Anyways, thank u Tita Maggi. 👍
Comment 1