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
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.