INGREDIENTS:
- 1 large labanos, peeled and cut into ½ inch strips
- 1 lb pork belly, cut into ½ inch strips
- 1 lb pork liver, cut into ½ inch strips
- 1 cup vinegar
- 1 tbsp fish sauce
- 1 cup water
- 1 small onion, peeled and thinly sliced
- 4 cloves garlic, peeled and minced
- 2 pcs bay leaves
- Salt and pepper, to taste
- 1 tbsp cooking oil
HOW TO COOK:
- Combine the pork belly and ½ cup of the vinegar in a bowl.
- Season with salt and pepper (to taste).
- Marinate for about 30 minutes.
- In another bowl, combine the pork liver and the remaining ½ cup vinegar.
- Season with salt and pepper (to taste).
- Marinate for about 10 minutes.
- Drain the pork belly and liver separately and reserve the marinade.
- Squeeze both meats with hands to extract excess liquid. Set aside.
- Pour and heat the oil in a pan over medium heat.
- Add the onions and garlic and cook until limp.
- Add the pork belly and cook, stirring occasionally, until lightly browned.
- Add the fish sauce and cook for about 1 to 2 minutes.
- Add the reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add the water and bay leaves and bring to a boil.
- Lower heat, cover and continue to cook for about 25 to 30 minutes or until pork is tender.
- Add the labanos and cook until half done.
- Add the liver, stirring gently to combine, and continue to cook for about 5 minutes or until liver is cooked through, labanos are tender yet crisp and liquid is reduced.
- Season with salt and pepper to taste. Remove from heat and serve. Enjoy!
IMAGE: youtube.com (Delfina Biscante)
Also try: Atcharang Labanos
