- Simply Good Tip
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: here
Simmer pork in water until tender. Strain and set aside. Reserve 1 cup of the pork stock.
Slice pork and fry in oil until golden brown. Set aside. Fry eggplant in the same oil until golden brown. Set aside.
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.
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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