Heat oil in a pan. Saute onion, garlic, and tomato.

Once onion and tomato softens, add pork. Saute until pork turns light brown.

Add bagoong alamang (shrimp paste). Cook for 1 minute.

Pour vinegar. Stir. Add water. Let boil. Cover the pan and cook in low heat for 45 minutes or until pork tenderizes.

Add eggplant. Cover and cook for 5 minutes.

Put long green pepper and season with ground black pepper.

Transfer to a serving plate. Serve with warm white rice.