Crispy Lechon Liempo with Bagoong Sauce

Make the bagoong sauce: Heat oil in a medium frying pan. Add onions and sauté over medium-low heat until translucent. Add tomatoes and cook until soft, about 1 to 2 minutes. Add garlic and sauté until fragrant. Add bagoong and sauté for a few seconds. Pour in water and let mixture simmer, covered, until tomatoes are very soft and the liquid has reduced by half, about 5 to 8 minutes. Season with salt, pepper, and sugar to taste. Stir in chili and mix well.

Deep-fry sliced liempo a few pieces at a time until golden and crispy. Drain on paper towels.

Arrange fried liempo on a serving dish and top with bagoong sauce or serve on the side. Serve with chopped grilled eggplant, tomatoes, and onions, if desired.