Saute the pork belly in a pan at medium heat. Sear until light brown and until the oils come out. Set aside but keep some of the oil in the pan.

In the same pan, saute garlic until aromatic. Add in onions and cook until softened. Place in the tomatoes and cook until softened.

Add in the shrimp paste. Saute for a few minutes. Add back the seared pork and saute for a minute. Season with pepper and pour in water.

Cover and simmer for 15 to 20 minutes or until the pork is tender. Meanwhile, fry some eggplants flipping once one side is slightly browned. Set aside.

Add in the red and green chillies, cook for a few minutes. Serve.