Monday, September 21, 2020

Tortang Talong with Pork Panko


This is roasted eggplant with the skins peeled off, then coated in pork panko, air fried, and served with a tomato/fish sauce salsa.  This is a spin off the regular tortang talong dish with a delicious crispy crust.  

If you're interested in the regular tortang talong recipe, you can view it here:

Here's the recipe for this pork panko version. I have not listed measurements for this as you use as much panko as you need to coat the amount of eggplants you'd like to cook.  The tomato/fish sauce salsa is optional, but is a traditional side to tortang talong.
Ingredients for eggplant:
  • long eggplants
  • pork panko 
Ingredients for tomato/fish sauce salsa:
  • diced tomatoes
  • fish sauce, to taste
  1. Rinse eggplants.
  2. Poke holes through eggplant skins, all around.
  3. Air fry for 20 minutes at 400 degrees, flipping halfway through.
  4. Put eggplant in a closed container and let sweat for about 10 minutes.
  5. Peel skins off eggplant and discard.
  6. Flatten eggplant with a fork.
  7. Coat eggplant with pork panko.
  8. Lay pork panko coated eggplants in air fryer pan, making sure not to overlap. Lining your airfryer helps with sticking.
  9. Air fry for 20 minutes at 400, flipping halfway through.
  10. Serve with diced tomatoes and fish sauce.
  11. Enjoy!

IG: @abundanceofvegetables
IG post of this video: Tortang Talong with Pork Panko (sped up for IG)
YouTube post of this video:  Tortang Talong with Pork Panko (full video with captions)

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