My Version of Poqui-Poqui Balls

During my birthday trip to Vigan, one of the things on my to-do checklist was to try local fare. Bagnet (not for the faint-hearted!), Vigan longganisa, Vigan empanadas, chichacorn, and on top of the list was Poqui-Poqui Balls. I admit that I got intrigued into trying it while doing my research for the trip because the name sounds a bit funny (and I bet it’s even funnier to you if you’re a Filipino).

I got to try the dish in Grandpa’s Inn’s Kusina Felicitas, one of the hotel’s popular trio of restaurants. This dish of grilled eggplant encased in bread crumbs was served to us with a spicy sauce, like a tomato-based gravy, if I remember correctly. At first bite, I found it familiar to me, and realized that we’ve been making a similar dish here at home! We never had a fancy name for it, just inihaw na talong na niluto sa itlog, kamatis, sibuyas (roughly translates to grilled eggplant cooked in egg, tomatoes, and onions). The recipe came from my dad, whose hometown is highly influenced by the Ilocos region.

I craved for this dish so badly when I returned to Manila, so boyfriend and I decided to make our own version. It’s crunchy on the outside and soft on the inside, just the way I love it.