Foodshot Sundays - "Binalot-style Binagoongan"

My first time to join. I saw this meme from my sis-in law's blog, Clark & Butchay's Blog. Thanks. For my entry, I'd like to share this photo, my own version of "Binalot-style Binagoongan". Here is the recipe, as well...

Ingredients:

• 2 tbsps cooking oil
• 3 big cloves of finely minced garlic
• 1 medium (35 grams) of red onion, finely minced
• 1 medium (35 grams) red plump tomato, finely minced
• a slab (250 grams) of pork belly (liempo), cut at 1/2" cubes
• 1/4 tsp cracked peppercorns
• 1/2 tsp all-in-one seasoning or 1/2 tsp iodized coarse salt
• 3 tbsps (60 grams) raw shrimp paste (bagoong alamang)
• 1/2 cup water
• 3 pcs finger chilis (sili na pang-sigang)
• a heaping teaspoon of light brown sugar
• 1 pc (100 grams) eggplant, cut into four & quartered

Procedure:

1. In a pan or wok, place over medium-high fire. Heat thoroughly but not smoking hot. Add oil and garlic. Saute until garlic is rich golden brown. Follow with onion and tomato. Cook until soft.
2. Put pork, cracked peppercorns and all-in-one seasoning. Stir-fry for 2 minutes. Add in the bagoong. Saute until aromatic, about a minute or two.
3. Pour water. Mix. Cover. Bring to boil. Then, lower fire, gently bubble away for 15 minutes. Mix. Lid back on. Cook for another 15 minutes.
4. Increase fire to medium, put the chilis, brown sugar and eggplant. Mix until blended. Cover. Cook for 3-4 minutes or until eggplant is done but not overcook.
5. Serve with steaming rice, salted egg, slices of tomato and garlic-vinegar dip.