I start by heating 1 tablespoon of oil in my wide pan over medium heat. Then I add my pork cubes and cook them until they begin to brown and render their fat.

Next, I add my chopped onions and minced garlic to the pan with the pork. I cook everything for about 3-4 minutes.

Now I add my shrimp paste (bagoong) and cook it, stirring occasionally, for about 1 minute. If I'm using raw shrimp paste, I cook it longer, about 3-5 minutes, until it darkens in color and loses its fishy smell.

I add my chopped tomatoes and cook them, mashing with the back of my spoon to release their juice.

Here's an important step: I add my vinegar and let it simmer uncovered without stirring for about 2-4 minutes. DO NOT STIR.

I add my water, chopped chili peppers, and sugar (if I'm using it). I stir everything and bring it to a simmer.

I lower my heat, cover the pan, and let everything simmer until my pork is tender and the sauce has reduced to my desired consistency. This takes about 45 minutes to 1 hour.

Finally, I season with salt and pepper to taste.

Serve hot and enjoy your binagoongang baboy!