Lechon Kawali Binagoongan sa Gata

Make the lechon kawali: Place pork belly and salt in a large stockpot. Fill with water, enough to submerge pork. Bring to a boil then lower to a simmer. Simmer for 1 hour or until pork is fork tender. Remove pork from liquid and pat dry. Reserve 1/2 cup pork stock.

Make the binagoongan sauce: Heat oil in a wok. Sauté onions and garlic until fragrant over medium heat. Add tomatoes and sauté until soft. Add shrimp paste and cook for 1 minute.

Add pork stock and vinegar. Cook, without stirring, over medium heat for 5 minutes or until the acidity of the vinegar has evaporated (sauce should no longer be overpoweringly sour).

Add eggplants, coconut cream, and chili. Simmer until mixture is thick, about 8 minutes. Season with pepper.

Heat oil in a heavy bottomed pot. Deep-fry pork belly in batches until golden and crispy. Drain on paper towels to remove excess oil.

To serve, place half of the sauce on a serving platter. Arrange lechon kawali on top. Pour in remaining sauce.