Pork Binagoongan (Pork with Shrimp Paste)

Ingredients

• 1.5 lbs Pork Belly
• 3 tbsp Shrimp Paste (Bagoong, ensure nut-free)
• 4 cloves Garlic
• 1 medium Onion
• 1 medium Tomato
• 2 medium Eggplant
• 1 cup Green Beans
• 2 tbsp Cooking Oil
• 1 tsp Sugar
• 1 tbsp Vinegar (Coconut or Apple Cider)

Instructions

1. 1Cut the 1.5 lbs pork belly into 1-inch cubes.
2. 2Place a large pan or wok over medium heat. Add the 2 tbsp cooking oil and heat until it shimmers, about 1 minute.
3. 3Add the 4 cloves of minced garlic, 1 medium chopped onion, and 1 medium chopped tomato to the hot oil. Sauté for 2-3 minutes until the ingredients are softened and fragrant.
4. 4Add the 1.5 lbs of pork belly cubes to the pan. Cook, stirring occasionally, for 8-10 minutes until the pork is browned on all sides.
5. 5Stir in the 3 tbsp shrimp paste, 1 tsp sugar, and 1 tbsp vinegar. If the mixture seems too dry, add a small amount of water (about 1/4 cup) to prevent sticking.
6. 6Cover the pan and reduce the heat to low. Let the pork simmer gently for 45-60 minutes, or until the pork belly is tender when pierced with a fork. Stir occasionally.
7. 7Add the 2 medium eggplants, cut into 1-inch pieces, and the 1 cup of trimmed green beans to the pan during the last 15 minutes of cooking. Stir to combine and continue to cook, covered, until the vegetables are tender.
8. 8Serve the Pork Binagoongan hot with rice.

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