Ingredients
▢ 1 whole head garlic, minced
▢ 3 shallots, minced
▢ 2 tsp brown sugar
▢ 3 tbsp cane vinegar
▢ oil
▢ water
▢ freshly ground black pepper
▢ 4 Asian eggplants, sliced
▢ 500 g pork belly, cubed
▢ 4 tbsp bagoong alamang
▢ 4 long green chillies
▢ 3 bird’s eye chillies, sliced
▢ 1 red tomato, diced
Instructions
Heat oil in a cooking pot. Fry the eggplant slices for 1 minute per side. Remove from the pan and set aside.
In the same pot with the remaining oil, sauté garlic then add the shallots and tomato until the shallots are soft.
Add the cubed pork belly and birds eye chillies to the pot and cook until the pork turns light brown.
Stir in the bagoong alamang and cook a minute.
Pour enough water to cover the meat into the pot and bring to a boil. Simmer in low heat for 40 minutes.
Add the fried eggplant, vinegar, sugar and long green chillies, simmer for 2 more minutes
Season with freshly ground black pepper then serve.