2 long chili (cayenne pepper) (add more to your liking)
3½ tbsp sauteed shrimp paste
1 tsp ginger powder
1 tsp cooking oil
2 cups water
250 g tomato sauce
250 g eggplant, sliced
Instructions
Sautee garlic, onion, and pork in oil for 8 minutes.
Add water and bring to a boil, and then simmer until meat is tender.
On a separate pan, fry the eggplant, 2 minutes on each side in medium heat, make sure it doesn't burn. Set aside.
Once the meat is tender, remove broth and set aside.
Add long chili, sauteed shrimp paste, ginger powder, tomatoes, and tomato sauce to the pork in medium heat. Keep mixing for two minutes, then add the broth back to the cooking pot. Bring to a boil and simmer for 10 minutes.
Recipe by One Chopping Board at https://onechoppingboard.com/tender-pork-chunks-with-tomato-and-shrimp-paste-sauce/