Cooking (probably) The Most Flavorful Pork in the World

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce has less salt.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and adds a different flavor.

Cut the pork belly into 1 to 1 1/2 inch cubes.

Season the pork belly with 2 teaspoons of coarse salt before searing.

If marinating, smash 5 garlic cloves and add to the pork with 1 teaspoon of peppercorns, 1/2 cup of Filipino soy sauce, and 1/2 cup of Filipino vinegar, then coat the pork and refrigerate for 4 to 24 hours.

Heat 2 tablespoons of cooking oil in a large wok over medium heat for 60 to 90 seconds.

Add the pork belly to the wok in a single layer and sear for 2 1/2 to 3 minutes until browned.

Stir fry the pork for 1 minute to brown all sides and season with 1 teaspoon of ground pepper.

Remove the browned pork and set aside, leaving the fat in the pan.

Sauté 1 cup of sliced yellow onion in the rendered fat for 5 minutes, then lower the heat and cook for an additional 6 to 8 minutes until caramelized.

Add 1 teaspoon of peppercorns and 3 tablespoons of palm sugar, grinding it down with a pestle.

Stir in 10 minced garlic cloves and cook until fragrant, about 30 to 45 seconds.

Add the pork back to the pan, stir, and then add 1/2 cup of Filipino soy sauce, 1/2 cup of Filipino vinegar, and 2 teaspoons of fish sauce.

Cook for 2 to 3 minutes to concentrate the flavors.

Add 1 cup of chicken stock and 4 bay leaves, bring to a boil, then cover and reduce heat to simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens