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In a wide pan over medium heat, heat 1 tablespoon of oil.
Add pork cubes and cook until they begin to brown and render fat.
Add onions and garlic and cook until softened.
Add shrimp paste and cook, stirring occasionally, for about 1 minute.
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
Add vinegar and simmer, uncovered and without stirring, for about 2 to 4 minutes.
Add water, chili peppers, and sugar, if using. Stir to combine.
Lower heat, cover, and simmer until pork is fork-tender and sauce is reduced.
Season with salt and pepper to taste. Serve hot with fried eggplant and steamed rice.