Binagoongang Baboy with Asian Herbs Recipe

Heat a heavy-bottomed pot over medium high heat. Add a few generous glugs of oil. When hot, add pork belly pieces, taking care not to overcrowd the pan. Sear the pork belly until golden on all sides, doing this in batches if necessary. Set aside.

Pour off excess oil from the pan, but leave a few tablespoons. Add garlic, ginger, lemongrass, and onions. Sauté until onions are soft and translucent. When onions are soft, add tomatoes and chilies. Sauté some more, stirring occasionally, until the tomatoes are very soft. Add bagoong; stir. Cook gently until the flavors have melded, about 5 minutes.

Add vinegar and pork to bagoong mixture. Pour in water to almost (but not quite) cover the pork. Gently stir so everything is more or less evenly distributed. Cover and cook on very low heat for a couple of hours until the meat is meltingly soft. Make sure to check and stir occasionally so the dish doesn't get scorched. Add more water if it looks like it's drying out. About 30 to 45 minutes before you think it will be done, add eggplants and kaffir lime leaves (if using) and stir.

Right before you are done, use your hands to roughly tear cilantro leaves and sprigs, then add them to the pot. Stir once or twice, then take the pot off the heat. Serve with rice.