Serves 4 to 6
• 150 grams garlic, peeled and crushed
• 1 kilo pork liempo (pork belly), sliced adobo-style
• 4 cups water
• 1/4 -1/2 cup vinegar
• 3 bay leaves (optional)
• patis (fish sauce)
In a pot, mix garlic with pork belly slices.
Cover pork to the brim with water and vinegar.
Cook over medium heat until water-vinegar mixture evaporates and pork belly starts cooking in its own fat.
Turn pork belly on its sides to make it evenly golden brown and crispy on all sides. Add bay leaves, if desired.
Serve with piping hot steamed rice. Dip pork belly in patis before each bite.
A good side dish would be salted duck eggs and tomato salad.
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