Ingredients
500g pork belly
1/3 cup bagoong
1/4 cup white vinegar
1/4 cup brown sugar
6 cloves garlic, minced
1/2 tsp cayenne pepper
freshly ground black pepper
water
oil
1/3 cup bagoong
1/4 cup white vinegar
1/4 cup brown sugar
6 cloves garlic, minced
1/2 tsp cayenne pepper
freshly ground black pepper
water
oil
Method
1. In a wok add pork pieces, 1 cup of water and 2 tbsp of oil, bring to a boil and cook until water has totally evaporated.
2. Continue to cook until the pork fat releases the oil, add the garlic and put the heat on medium. Fry it on its own oil until brown and crispy.
3. Add 2 tbsp of water and vinegar to deglaze.
4. Add the bagoong, sugar and cayenne, cook while continuously stirring for 2 minutes.
5. Serve with lots of rice.
2. Continue to cook until the pork fat releases the oil, add the garlic and put the heat on medium. Fry it on its own oil until brown and crispy.
3. Add 2 tbsp of water and vinegar to deglaze.
4. Add the bagoong, sugar and cayenne, cook while continuously stirring for 2 minutes.
5. Serve with lots of rice.
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