Pinakbet Tagalog with Pork Belly

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1. 1Step 1: In a pot over medium heat, heat the oil. Add the onions and garlic and cook, stirring regularly, until softened.
2. 2Step 2: Add the pork and cook, stirring occasionally, until lightly browned.
3. 3Step 3: Add the shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
4. 4Step 4: Add the tomatoes and cook, mashing with the back of a spoon, until softened and have released their juice.
5. 5Step 5: Add the water and bring to a boil. Lower the heat, cover, and cook for about 15 to 20 minutes or until the meat is tender. Add more water in 1/2 cup increments as needed to maintain about 1 cup of liquid.
6. 6Step 6: Add the squash and cook for about 2 minutes or until almost tender.
7. 7Step 7: Add the long beans and continue to cook until tender-crisp.
8. 8Step 8: Add the ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until the vegetables are tender yet crisp.
9. 9Step 9: Season with salt and pepper to taste. Serve hot.