Heat a Tablespoon or two of oil in a pan over moderately high heat and quickly brown the pork cubes in two or three batches. Remove to a bowl and set aside.

If necessary, add a little more oil to the pan and fry the garlic and onion until softened but not browned.

Add the tomatoes and cook over a fairly high heat until they break down and form a sauce. Add the Bagoong, sugar, vinegar, sugar and chili paste and stir to blend the flavors.

Finally add the pork and simmer for about 20 minutes or so. If the sauce is a little thin at this point, turn up the heat again and reduce as desired.

Serve immediately as is, or chill everything overnight to let the flavors blend and then and re-heat for service the next day.