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Ingredients

1 tbsp minced garlic
1 tbsp chopped shallots
1 pc finger pepper (siling haba), seeds removed
2 tbsp MAGNOLIA NUTRI-OIL
1/4 kg MONTEREY LEAN GROUND PORK
3 pc eggplants (long thin variety)
2 tsp sugar
2 tbsp fish sauce (patis)
3 tbsp lime (dayap) juice
1 pc finger pepper (siling haba), seeds removed then chopped
1/2 tbsp pepper

Procedure

  1. In a mortar and pestle, pound garlic, shallots and finger pepper to a paste.
  2. Heat oil in a pan. Sauté garlic mixture and add pork. Cook until pork mixture becomes dry and color turns light brown. Remove from heat then set aside.
  3. Grill eggplants until skin is charred. Let cool and peel off skin. Cut into bite-sized pieces and transfer to a bowl.
  4. In another bowl, combine sugar, fish sauce, lime juice, finger pepper and pepper. Pour mixture to eggplant. Add pork and shallots. Mix well.
Makes 1 to 2 servings.

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