The secret I think to this dish lies in the kind of bagoong you will use. I'm not yet confident on how to cook it the right way so I always choose to use bottled bagoong in any dish that requires it. I realized though that should you end up with a very salty bagoong you can always add a little sugar to it and to lessen the lansa, vinegar will well make up for it. So here goes...
Ingredients:
1/2klo pork (I used pork ribs)
vinegar
4cloves garlic, crushed
another 4cloves garlic, minced
1medium onion, sliced
1-2pcs green sili
bagoong (either use a bottled one which is already prepared or buy 10 peso worth in the market and saute first in onion, garlic, sugar and vinegar)
4pcs tomatoes, quartered and steamed
4pcs okra, steamed
2pcs eggplant, steamed
Procedure:
Boil pork in vinegar and garlic until water evaporates or until it gets fried.
In a different pan, heat oil and saute onion and garlic.
Add in green sili and bagoong.
Add cooked pork. Mix.
Serve with steamed tomatoes, okra and eggplant.
(Source: Mars, Mon-Fri 7pm, QTV)