Ingredients:
1/2 kilo boneless pork cut into cube
2 tablespoons oil
2 pcs. egg plant cut into square
5 cloves garlic, minced
1 onion, diced
1 tomato, diced
1/2 teaspoon sugar
3 cups of water
4 tablespoons fermented baby shrimp (bagoong alamang)
6–8 green bird’s eye chilies (siling labuyo)
Let's Cook:
Heat the oil in a large skillet and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the tomato and cook until soft.
Add the pork and sugar, and cook over medium heat until the meat is browned, about 10 minutes. Add the water and simmer, covered, for 30 minutes until the pork is cooked.
Add the fermented shrimp, eggplant and chilies, and simmer for another 15 minutes or until the pork is very tender. Stir occasionally to prevent the sauce from burning. BServe hot and enjoy.
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