Prepare to embark on a mouthwatering culinary journey that will transport you straight to the heart of Filipino home cooking! Tortang Talong with Ground Pork is not just a simple dish – it's a crispy, savory masterpiece that transforms humble eggplants into a flavor-packed meal that will make your taste buds dance with joy. Whether you're a curious foodie or someone looking to explore authentic Filipino cuisine, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 2 eggplants
- 1/2 lb ground pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 eggs
- Salt and pepper to taste
- Cooking oil for frying
Instructions
- Prepare the eggplants by washing them thoroughly. Char the entire surface of the eggplants directly over an open flame or under a broiler until the skin is completely blackened and the flesh becomes soft. This process should take about 10-15 minutes.
- Once charred, carefully remove the eggplants and place them in a covered container or plastic bag to steam for 5 minutes. This will help loosen the burnt skin and make peeling easier.
- Gently peel off the charred skin from the eggplants, keeping the stem intact. Carefully flatten the eggplant with a fork, spreading it out while keeping it connected at the stem.
- In a skillet, heat a small amount of cooking oil over medium heat. Sauté the chopped onions and minced garlic until the onions become translucent and fragrant.
- Add the ground pork to the skillet, breaking it up with a spatula. Cook until the pork is completely browned and no pink remains. Season with salt and pepper to taste.
- In a separate bowl, beat the eggs and season with a pinch of salt and pepper.
- Dip the flattened eggplants into the beaten eggs, ensuring they are well-coated on both sides.
- Heat oil in a large frying pan over medium heat. Carefully place the egg-coated eggplant in the pan.
- Spread the cooked ground pork mixture evenly on top of the eggplant in the pan.
- Pour a little more of the beaten egg over the pork to help bind it to the eggplant.
- Fry until the bottom is golden brown, then carefully flip and cook the other side until golden and crispy.
- Remove from the pan and drain on paper towels to remove excess oil.
- Slice into portions and serve hot with steamed rice and a side of banana ketchup or soy sauce with calamansi.
Tips
- Charring Technique: The key to an authentic Tortang Talong is properly charring the eggplant. Use an open flame or broiler, and don't be afraid of the blackened skin – it adds incredible smoky flavor!
- Peeling Hack: After charring, let the eggplant steam in a covered container for 5 minutes. This makes peeling the skin much easier and prevents burning your fingers.
- Egg Coating Trick: Ensure your eggplant is completely coated in beaten egg for a crispy, golden exterior. Use a fork to gently spread the eggplant while keeping it connected at the stem.
- Oil Temperature: Maintain a medium heat when frying to achieve a perfect golden-brown color without burning the egg coating.
- Serving Suggestion: Pair with steamed rice and banana ketchup for the most authentic Filipino dining experience. A side of soy sauce with calamansi adds an extra flavor punch!
- Make-Ahead Tip: You can prepare the ground pork mixture in advance and store it in the refrigerator, making weeknight cooking a breeze.
Nutrition Facts
Calories: 248kcal
Carbohydrates: 8g
Protein: 15g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 123mg
