Pork Binagoongan Recipe

First, wash the cut pork belly with water. Drain the water, then keep it in a bowl and set it aside. Wash and drain the sliced eggplant in a separate bowl; set aside.

Heat cooking oil in a skillet with medium heat. Add the sliced onion and cook for 1 minute, or until it is brown. 

Then add the garlic paste and stir for 30 seconds. After that, add the cube cut tomatoes and cook until they are soft.

Add the pork belly and cook for a few minutes, or until it turns light brown. Stir continuously to avoid burning. Add the bagoong alamong and stir for another 4-5 minutes.

Pour in white vinegar and mix very well. Let it simmer for a minute. Then pour pork stock and cover the skillet. Cook for 40 minutes or until the pork is soft. 

Stir occasionally. Be careful if the pork stock is dry before softening, then add more stock to get the intended pork.

Remove the lid. Add the sliced eggplant and simmer for another 3-4 minutes. Drizzle granulated sugar and stir 2 or 3 times.

Remove it from the heat. Pour the dish into a ceramic bowl. Serve hot, topped with ground black pepper and sliced green peppers.