Binagoongan
A quick Filipino-style pork and eggplant stir-fry with a savory soy-vinegar sauce, topped with fresh green onions.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
- 1 lb pork belly
- 1 large eggplant
- 1 medium onion
- 1 medium carrot
- 3 tbsp soy sauce
- 2 tbsp vinegar
Instructions
- 1
Slice the 1 lb pork belly into thin strips. Cut the 1 large eggplant into 1-inch cubes, slice the 1 medium onion, and julienne the 1 medium carrot.
- 2
Heat a large skillet over medium-high heat. Add the pork and cook until browned and crispy, about 8 minutes. Remove pork, leaving 2 tbsp drippings in the pan.
- 3
Add the sliced onion and carrot to the skillet; cook until softened, about 3 minutes. Stir in the eggplant and cook until it starts to soften, about 4 minutes.
- 4
Return the pork to the skillet. Add the 3 tbsp soy sauce and 2 tbsp vinegar. Stir and cook until the sauce thickens slightly and coats everything, about 2 minutes.
- 5
Garnish with chopped green onions and serve hot with rice.
Tools you’ll need
- Large skillet
- Knife
- Cutting board
- Spatula
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