photo captured by Kata F2
Ingredients:
For the burger-
250g ground pork belly
2 tbsp minced ginger
1 tbsp minced garlic
3 tbsp bagoong
salt & pepper
8 pandesal
For the eggplant mash-
5 eggplants
2 tbsp olive oil
1 tbsp sugar
1 tsp pimenton
salt & pepper
For the peppers-
2 large siling mahaba (thinly sliced)
1/3 cup coconut vinegar
1 tbsp sugar
salt & pepper
For the dressing-
2 egg yolks
1 tbsp bagoong
1 calamansi
125 ml vegetable oil
salt & pepper
Directions:
Combine all pepper ingredients to make pickled pepper overnight.
Roast the whole eggplants in a 200 degree C oven for 30 minutes and let it cool. Remove the skin and the seeds and mash the eggplant, combining the rest of the ingredients.
To make the dressing, whisk yolks & bagoong together with salt & pepper. Slowly pour oil as you are whisking to form the dressing. Add the juice of 1 calamansi.
Combine all the burger ingredients and form 8 patties. Cook the burgers over high heat for 2 minutes each side. Turn off heat to cook for 1 minute more.
Toast pandesal and assemble the sliders.