Servings: 6

canola oil canola oil
5 large eggplants, stems removed and cut into 1-inch pieces 5 large eggplants, stems removed and cut into 1-inch pieces
1 onion, peeled and chopped 1 onion, peeled and chopped
2 cloves garlic, peeled and minced 2 cloves garlic, peeled and minced
1 pound pork belly, cut into ½-inch strips 1 pound pork belly, cut into ½-inch strips
1 tablespoon fish sauce 1 tablespoon fish sauce
1 can (13.5 ounces) coconut cream (kakang gata) 1 can (13.5 ounces) coconut cream (kakang gata)
1 cup water 1 cup water
3 Thai chili peppers, stemmed and minced 3 Thai chili peppers, stemmed and minced
salt and pepper to taste salt and pepper to taste

In a wide pan over medium heat, heat about two tablespoons of oil.
Add eggplant and cook, turning as needed, until lightly browned. With a slotted spoon, remove from the pan and drain on paper towels.
In the pan, add another 1 tablespoon oil if needed. Add onions and garlic and cook until softened.
Add pork belly and cook, stirring occasionally, until lightly browned.
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes
Add coconut cream and water and stir to combine. Bring to a simmer.
Add chili peppers.
Lower heat, cover, and cook for about 15 to 20 minutes or until pork is tender and sauce is reduced. Add more water in ½ cup increments if the liquid is drying out before pork is fully cooked.
Add eggplant and gently stir to combine. Continue to cook for about 3 to 5 minutes or until eggplants are tender and sauce begins to thicken and render fat.
Season with salt and pepper to taste. Serve hot.

Eggplant absorbs plenty of oil, and you may need to add more oil a tablespoon at a time during the brief pan-frying. Drain them on paper towels to rid of excess grease.  Eggplant absorbs plenty of oil, and you may need to add more oil a tablespoon at a time during the brief pan-frying. Drain them on paper towels to rid of excess grease.
As an alternative method to pan-frying, arrange them in a single layer on a baking sheet, brush with olive oil, and roast in a 425 F oven for about 10 minutes.  As an alternative method to pan-frying, arrange them in a single layer on a baking sheet, brush with olive oil, and roast in a 425 F oven for about 10 minutes.
Cooking Tips  Cooking Tips
No need to peel the fruit (yes, it is a fruit and not a vegetable); the skin is edible and packed with fiber and nutrients.  No need to peel the fruit (yes, it is a fruit and not a vegetable); the skin is edible and packed with fiber and nutrients.
Keep the cut eggplant in a bowl of water until ready to cook to prevent darkening.  Keep the cut eggplant in a bowl of water until ready to cook to prevent darkening.
Eggplants are like sponges and tend to absorb a lot of oil when fried. Make sure to drain well on paper towels to keep the sauce from becoming overly greasy.  Eggplants are like sponges and tend to absorb a lot of oil when fried. Make sure to drain well on paper towels to keep the sauce from becoming overly greasy.
If you want to skip the pan-frying altogether, arrange them in a single layer on a baking sheet, brush with olive oil, and roast in a 425 F oven for about 10 minutes. Remove from heat and use in the recipe as directed.  If you want to skip the pan-frying altogether, arrange them in a single layer on a baking sheet, brush with olive oil, and roast in a 425 F oven for about 10 minutes. Remove from heat and use in the recipe as directed.
For a smoother consistency, simmer the coconut sauce and do not boil lest it curdles and separates.  For a smoother consistency, simmer the coconut sauce and do not boil lest it curdles and separates.
How to choose eggplants  How to choose eggplants
Check for smooth, shiny skins free of wrinkling or blemishes and fresh-looking green stems without signs of molds.  Check for smooth, shiny skins free of wrinkling or blemishes and fresh-looking green stems without signs of molds.
Pick small to medium eggplants as they are sweeter and less bitter in taste, and have thinner skin and fewer seeds than extra-large ones.  Pick small to medium eggplants as they are sweeter and less bitter in taste, and have thinner skin and fewer seeds than extra-large ones.
Choose eggplants that are heavy for their size and feel slightly firm but not hard.  Choose eggplants that are heavy for their size and feel slightly firm but not hard.