Ginataang Talong (Eggplant and Pork in Coconut Milk)
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.
Equipment
- Large deep skillet or kawali for even heat distribution and sauce containment)
- Sharp knife (kutsilyo) for uniform cutting of ingredients
- Wooden spoon prevents scratching of pan coating
- Measuring cups and spoons (Panukat) for precise ingredients portions
- Colander (salaan) for draining eggplants
- Paper towels for removing excess oil
- Heavy-bottomed pot with lid if using alternative braising method
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
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.
Tips from Lola's Kitchen
- 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
Calories: 396kcalCarbohydrates: 28gProtein: 13gFat: 67gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 54mgSodium: 272mgPotassium: 158mgFiber: 13gSugar: 0.3gVitamin A: 26IUVitamin C: 4mgCalcium: 8mgIron: 0.5mg
Tried this recipe?Let us know how it was!