Tender pork chunks slathered in an umami-rich salted shrimp paste sauce and served with non-greasy fried eggplant. Hot steamed rice is mandatory and a lot of it! It’s….soooo…..good!
Combine the first 4 ingredients in a large pot. Bring to a boil then cook on medium heat until water evaporates and the meat is browning on most sides. Then, push the meat to one side of the pan.
Add the onion, followed by the garlic. Saute for a minute then combine with the pork. Pour the vinegar and let boil for a minute. Do not stir.
Then, in goes the brown sugar, bagoong alamang and the chilies (if using). Stir well and simmer for 5 minutes to let the flavors combine. Serve with fried eggplant slices.
To serve: Lay fried eggplant slices (close to each other) around the serving dish and spoon pork binagoongan in the middle. Serve with rice….always!