Put the cubed pork belly in a small pot. Pour some water just enough to cover the meat. Cover.
Boil the pork belly for about 15 to 20 minutes. Set aside.
In a medium size wok or carajay, heat cooking oil and saute garlic until fragrant. Then add the onion and saute until soft.
Add in the tomatoes and saute until it becomes soft and almost minced.
Add in the shrimp paste and saute for a few minutes. Then add in the boiled pork.
Saute for a minute then add 1/4 cup pork broth (the broth from your boiled pork belly).
Simmer until the pork is tender then add vinegar, sugar, salt and pepper to taste. Add more broth if necessary.
Then add the eggplant and coconut milk. Then simmer again until the liquid is thick and eggplants are soft for about 8 minutes. Serve hot.