How to Make Pork Binagoongan (Deep Fried Pork Belly in Bagoong)

1-1/2 lb pork belly, cut lengthwise into 2-inch thick slabs
6 cloves garlic, crushed
1 tablespoon salt
vegetable oil for deep frying and sauteeing
1 small onion, chopped
1 tomato, chopped
1/2 cup bagoong alamang (salted, fermented shrimp paste)
a few Thai chilies (optional)

Cooking Instructions:
 

1. Place pork belly, 2 cloves of garlic, and salt in a pot and add water, enough to just cover the pork. Bring to a boil and reduce to simmer. Continue to cook until the pork is fork-tender, about an hour.
2. Drain the pork. Measure 1/2 cup of pork stock and reserve the rest for future use. Pat the pork dry with paper towels and cut into 2-inch pieces.
3. Fill a wok or a pot with at least 2 inches deep of oil and heat the oil. Deep fry pork in small batches until brown. Fish out with a strainer and place on a platter lined with paper towels.
4. Heat oil in a pan over medium high heat. Saute onions until fragrant and softened, about 5 minutes.
5.  Add the rest of the garlic and saute until lightly browned, about 2 minutes. Add tomatoes and saute until softened, about 5 minutes. 
6. Add bagoong alamang, 1/2 cup pork stock, and chilies. 
7. Bring to a boil and simmer for 5 minutes. Add pork belly and combine well. 
8. Serve warm with steamed rice.

source :  http://blog.junbelen.comjunbelen