Pork Binagoongan and Eggplant

Pork Binagoongan with Eggplant (Sautéed pork Belly with shrimp paste and eggplant)

Prep time: 15 minutes
Cooking time: 15 minutes (not including the pre-boiling of the pork belly)
Yields: 8 servings with steamed rice.

1 3/4 to 2 lbs pork belly
12 cups water
5 dried bay leaves
1 tsp salt
4 tbsp olive oil
1 medium size Roma Tomatoes, chopped
1 medium size yellow onion, peeled and chopped
7 cloves garlic, minced.
1 cup chicken or pork broth
1 cup shrimp paste (I used Lingayen brand)
Ground pepper
2 large eggplant, cut into 1 inch thick and cut in an angle.

Boil your pork with water, bay leaves and salt for about 1 1/2 hours or until tender. Remove from pot, cool down and cut into large pieces.
Pre heat oil for 2 minutes
Add and cook onions and tomatoes for 2 minutes over high heat then add garlic and cook for 30 seconds
Add pork and shrimp paste.
Add broth.
Stir, cover and cook for 5 minutes.
Add eggplant. Stir.
Cover and cook for 5 minutes.
Uncover and check if eggplant is cooked by this time.
Turn off heat. Cover and allow the carry over cooking cook the eggplant completely (5 minutes)
Serve with steamed rice.
Enjoy.