Wash the pork thoroughly and cut it into small pieces.
In a pot, put 5 cups of water and add salt, peppercorn, bay leaf, and vinegar. Bring to a boil until pork is tender.
When the pork is tender drain the water and set aside.
In a deep frying pan, heat the cooking oil and fry the eggplant until cooked. Set aside
Using the same pan add more cooking oil if needed then saute garlic and onion until translucent.
Add the pork and stir-in with the onion and garlic. Let simmer for 5 minutes.
Add the shrimp paste and stir for about two minutes.
Add the green chili and ground black pepper, stir and cover the pan. Simmer for about 10 minutes.
Check the taste and adjust with seasoning if needed. Add cooked aubergine and simmer for 3-5 more minutes or place on a serving bowl and put the aubergine/eggplant on top of the dish. Best serve while it's hot. VOILA! Bon Appetit!