INGREDIENTS:
- 1 kg pork belly, cubed
- Cornstarch
- ½ cup vinegar
- ½ cup local soy sauce (or Kikkoman)
- ½ cup water
- 1 whole garlic, minced
- 4 pcs bay leaves
- 1 tbsp sugar
- 2 tbsp whole peppercorns
- Cooking oil
HOW TO COOK:
- Pour and heat oil in a skillet over low heat.
- Sauté the garlic until golden brown (crispy garlic).
- Remove from pot and set aside.
- Add the pork belly and fry until browning occurs.
- Add ½ cup water, ½ cup vinegar, ½ cup soy sauce, 2 tbsp peppercorn, 4 bay leaves, and 1 tbsp sugar.
- Bring to a boil and simmer for 30 to 35 minutes or until pork is tender and liquid dries out.
- Remove pork from skillet then drain off excess liquid and let it cool.
- Prepare a wok for deep frying, add enough oil and heat it to 180 C.
- Carefully drop the pork and deep fry for 3 to 5 minutes or until crispy.
- Using a slotted spoon remove pork from hot oil, place in a paper towel lined plate to drain excess fat then place in a serving platter.
- Toss in the crispy garlic then serve. Enjoy!
IMAGE: dopaminejunkie.org
Also try: Pinakupsan
