Step 1

Heat the oil in a cooking pot.

Step 2

Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate. Set aside.

Step 3

On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are soft.Note: add more cooking oil if needed.

Step 4

Add the pork slices in. Cook until the color of the pork turns light brown.

Step 5

Pour-in the beed broth. Let boil. Cover and simmer for 45 to 60 minutes or until the pork is tender.

Step 6

Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. Note: there should still be some liquid in the pot. If the pot is almost dry, add 1 cup of beef broth.

Step 7

Add the fried eggplant.

Step 8

Tranfer to a serving plate.

Step 9

Serve. Share and enjoy!