Binagoongan Baboy

Method

1. Place the pork belly in a pot with vinegar, soy sauce, ground pepper, and just enough water to cover. Simmer until the water evaporates and the fat renders, then continue cooking until the pork is lightly browned. Set aside.
2. In a separate pan, use some of the rendered pork fat plus a little oil if needed. Sauté the chopped onion and minced garlic until fragrant, then add the chopped tomatoes and cook until they break down.
3. Stir in the bagoong alamang and cook a couple of minutes to develop flavour.
4. Add the browned pork, water, long green chilies, and bird’s eye chilies if using. Simmer 15–20 minutes until the sauce thickens and the pork is tender.
5. Stir in the pre fried eggplants and simmer about 5 minutes more so they absorb the sauce.
6. Taste and adjust seasoning with a little sugar if you like a slight sweetness and with salt and pepper as needed. Be cautious with salt because the shrimp paste is already salty.
7. Serve binagoongan baboy hot with steamed rice and extra chilies on the side if desired.