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Makes 5 to 7 servings
Preparation and cooking time: 1 hour and 10 minutes


Crispy Pork:
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


  1. Boil together pork belly, garlic, bay leaf, black peppercorns and salt. Cook for 1 hour or until fork-tender.
  2. Strain out and air-dry for 30 minutes to an hour.
  3. Deep-fry until crispy then chop into bite-sized pieces. Set aside.
  4. Heat the oil in pan and sauté ginger, garlic and onions.
  5. Add the mashed blood, pork stock and tanglad. Allow to simmer.
  6. Add vinegar next. Don’t mix for a few minutes to let acidity evaporate.
  7. Once boiling, add pork broth cube. Season with sugar, salt and pepper. Mix in gata next.
  8. Remove tanglad bundle and ginger knobs.
  9. Whisk to thicken and mash blood solids. Mix in green sili.
  10. Turn off the fire and toss in fried pork belly and chicharon.
  11. Garnish with more chicharon and serve immediately.

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