In a pan, heat 2 tbsp of cooking oil over medium heat. Add the cubed pork belly and cook until browned and the fat starts to render. This usually takes about 5-8 minutes. Remove and set aside.

Do not remove the excess oil, use this to fry the eggplants until it turns golden brown. Remove from the pan, set aside and cut into 2 inch pieces.

On the same pan add the minced garlic and sauté until fragrant. Then, add the diced onions and cook until they turn soft and translucent.

Toss in the diced tomatoes and cook until they soften and release their juices, about 3-4 minutes.

Stir in 200 grams of bagoong alamang (sauteed shrimp paste) and cook for another 3-4 minutes to allow the flavors to blend well.

Add 1 tablespoon of sugar (adjust to taste) along with 1/2 teaspoon of ground black pepper. Pour in 1 tablespoon of vinegar. Let it simmer for 2 minutes without stirring to allow the vinegar to cook off.

Add 1 cup of water and bring the mixture to a simmer. Add the seared pork. Cover the pan, lower the heat, and cook for about 25-30 minutes, or until the pork becomes tender. Stir occasionally, adding more water if necessary.

Once the pork is tender, add the fried eggplant and optional 1-2 pieces of long green chili. Let everything cook together for another 5-7 minutes to absorb the flavors.

Check the taste and adjust with salt and sugar as needed. Let it cook for another minute or two.

Transfer to a serving dish and enjoy your Pork Binagoongan with a steaming plate of rice!