Oil up the wok well and heat up at mid-high heat.
Fry up onions, chillies and garlic until fragrant or garlic starts to show a little browning.
Add the pork belly and HALF of your sugar. Cook until your pork shows no more pink.
Add tomatoes and cook until your tomatoes soften and mostly just see the skin left. Occasionally stir since you want to make your pork belly have a slight crisp on the outside.
Add your green beans and vinegar and stir all together. Cover for 3-5 min.
Uncover and stir.
Now add the shrimp paste, the rest of the sugar and stir thoroughly. Make sure the shrimp paste is mixed in well with everything.
Add your chicken broth, stir and cover for another 5min.
Uncover and stir until the remainder of your broth is almost completely gone.Lastly, plate and serve with a good sized bowl of rice and ENJOY!