by Reggie Aspiras
1 kg pork belly (or any fatty pork part) – cut into 1-inch cubes
1 head of garlic – minced (about 3 Tbsp)
1/2 cup vinegar
1 tsp whole peppercorns
1 bay leaf
1-2 Tbsp water
1 tsp sea salt
1 Tbsp patis (or another 1 tsp sea salt)
Heat a heavy saucepan or pot. Once it’s hot, rinse the pork pieces in water and drop it straight into the hot saucepan. Add 1-2 Tbsp of water.
Simmer the meat. Soon the water would evaporate and the pork will render fat.
Cook pork in its own fat until golden brown. Keep the heat on medium-low to avoid burning the bottom.
Stir in the garlic, peppercorns, and bay leaf. Saute for about 30 seconds.
Add vinegar and scrape the bottom of the saucepan. You want the brown bits at the bottom for flavour that’s why it’s important not to burn it.
Add just enough water to cover the meat.
Bring to boil again then turn heat to low and simmer until pork is tender. If the sauce is drying up too much add hot water, again just enough to cover the meat.
Season with salt and/or patis (or if you prefer it really ‘blonde’ season just with salt). Taste and adjust seasoning according to taste.