Ingredients:
1 kg pork belly, cut into cubes
2 medium eggplants, sliced into wedges
6–8 pcs long green chili peppers (siling haba)
2 tbsp cooking oil
1 medium onion, chopped
5 cloves garlic, minced
2 medium tomatoes, chopped
4 tbsp bagoong alamang (fermented shrimp paste, sautéed type)
1–2 pcs red chili (optional, for spice)
1 ½ cups water (or more if needed)
2 tbsp vinegar
1 tbsp sugar (adjust to taste)
Salt and pepper, to taste
Instructions:
Prepare Pork:
In a pan, render pork belly until it releases oil and turns light brown. Remove excess oil if too much.
Sauté:
Add onion, garlic, and tomatoes. Cook until softened and aromatic.
Add Bagoong:
Stir in the bagoong alamang. Sauté for 2–3 minutes to remove excess saltiness.
Simmer:
Pour water and vinegar. Do not stir right away; let vinegar cook for about 2 minutes before mixing.
Simmer for 35–45 minutes until pork is tender. Add more water if needed.
Season:
Add sugar, salt, and pepper to balance flavors. Adjust bagoong to taste.
Cook Eggplant & Chili:
In a separate pan, fry eggplant until slightly golden and soft. Set aside.
Add eggplant and green chilies into the pork mixture. Simmer for 5 more minutes until flavors combine.
Finish & Serve:
Serve hot with steamed rice.