Prep time: 20 minutes
Cooking time: 1 hour to tenderize the pork belly
Yields: serves 8 with steamed rice
1 3/4 lbs pork belly
3 dried bay leaves
1 tsp salt
4 tbsp olive oil
1 large tomato, chopped
1 large onion, peeled and chopped
7 cloves garlic, minced
1 cup cooked shrimp paste (bagoong)
1 cup stock
1 tsp ground pepper
2 large eggplant, cut into bias cut and 1/2 inch thickness
Pre boil pork belly with 12 cups water, 3 dried bay leaves, 1 tsp salt for an hour or until tender.
Remove from water, cool down and cut into large pieces and set aside.
Pre heat olive oil for a minute.
Add onions and tomatoes and saute for 3 minutes until caramelized.
Then add garlic and cook for 30 seconds stirring.
Add pork belly, shrimp paste and stock.
Bring to a boil and add ground pepper.
Cook for 5 minutes using medium heat.
Add eggplant slices, cover and cook for 5 minutes.
add Thai chiles if using.
Turn off heat and serve with steamed rice.
cookware purchase: https://www.heritagesteel.us/pages/ch…