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Cut up pork belly into thin strips. Marinate in 2 tablespoons fish sauce and just enough ground pepper for about 20 minutes. Do not skip this because it adds flavor to the meat.
Heat oil in medium heat. Saute the garlic, shallot and tomatoes. Cook for 1-2 minutes.
Add the marinated meat. Stir. Cook and cover and allow to render its fat, about 2-3 minutes.
Stir in the shrimp paste. Adding the paste at this stage allows the meat to fully absorb its flavor. Mix it in. Simmer covered for another 10 minutes or so until pork has rendered most of its fat and has become smaller in size.
Add water. Continue to cook covered until meat is fully tender.
Add the veggies. Add the remaining water. Pinakbet is not too saucy but it shouldn’t be too dry either. There should just be enough liquid to drizzle on your rice.
Cover and cook until veggies are tender. Taste and adjust seasoning with extra salt and pepper, to taste, if desired or needed. Serve hot with rice on the side.