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Filipino Main Course

Pork Binagoongan

0
60 Min
Intermediate

Ingredients

-
8 Servings
+

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

0.75 Kg
Pork Belly
3 Cups
Water
1 Cup
Vegetable Oil
3 Pieces
Eggplant
2 Pieces
Tomato
1 Piece
Onion
4 Cloves
Garlic
2 Pieces
Green Finger Chili
0.25 Cup
Bagoong Alamang
0.25 Cup
Spiced Vinegar
1 tbl
Brown Sugar
0.5 Cup
Coconut Cream

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
1375.55
Protein
32.43
Carbohydrates
145.58
Fats
83.9
Information per serving
Let's Cook

Instructions

60 Minutes
Step1
0 Min
Simmer pork in water until tender. Strain and set aside. Reserve 1 cup of the pork stock.
Step2
0 Min
Slice pork and fry in oil until golden brown. Set aside. Fry eggplant in the same oil until golden brown. Set aside.
Step3
60 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
0 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.
Pork Binagoongan

Step1 of 4

Simmer pork in water until tender. Strain and set aside. Reserve 1 cup of the pork stock.

Pork Binagoongan

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.

Pork Binagoongan

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.

Pork Binagoongan

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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