Makes 5 to 7 servings
Preparation and cooking time: 1 hour and 10 minutes
water enough to submerge pork belly
1 kilogram whole pork belly
1 bulb garlic, crushed
2 bay leaves
1/2 tablespoon black peppercorn
1 tbsp salt
oil, for deep-frying
2 tablespoons cooking oil
4 knobs ginger
1 tablespoon garlic, minced
1 piece white onion, chopped
1/2 cup pork stock (from the boiling liquid)
3 cups pork blood
1 bundle tanglad
1/2 cup vinegar
1 pork broth cube
1 teaspoon sugar
1/2 cup gata
Salt & pepper to taste
2 pieces green sili
2 cups chicharon, chopped
- Boil together pork belly, garlic, bay leaf, black peppercorns and salt. Cook for 1 hour or until fork-tender.
- Strain out and air-dry for 30 minutes to an hour.
- Deep-fry until crispy then chop into bite-sized pieces. Set aside.
- Heat the oil in pan and sauté ginger, garlic and onions.
- Add the mashed blood, pork stock and tanglad. Allow to simmer.
- Add vinegar next. Don’t mix for a few minutes to let acidity evaporate.
- Once boiling, add pork broth cube. Season with sugar, salt and pepper. Mix in gata next.
- Remove tanglad bundle and ginger knobs.
- Whisk to thicken and mash blood solids. Mix in green sili.
- Turn off the fire and toss in fried pork belly and chicharon.
- Garnish with more chicharon and serve immediately.