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Makes: 6 servings
Preparation and cooking time: 2 hours
1 cup malagkit rice
1/2 cup rice
Crispy Pork & Isaw:
1/4 kilogram Pork isaw
Water, enough to submerge pork belly
1/2 kilogram whole pork belly, boneless
1 bulb garlic, crushed
2 pieces bay leaves
1/2 tablespoon black peppercorn
1 tablespoon salt
Cooking oil, for deep-frying
2 tablespoons cooking oil
1 tablespoon garlic, minced
1 piece white onion, chopped
5 tablespoons ginger, chopped
3 cups pork blood
4 to 6 cups pork stock (from the boiling liquid)
4 pieces tanglad stalks, chopped
3/4 cup vinegar
1 teaspoon sugar
3/4 cup gata
Salt/patis & pepper to taste
2 pieces green chili
2 cups chicharon, chopped
1. Clean pork isaw under running water until water is clear. Massage with salt in a bowl. Rinse under running water until water is clear.
2. Boil together pork belly, cleaned pork isaw, garlic, bay leaf, black peppercorns and salt. Cook until fork-tender, around 40 minutes to 1 hour.
3. Strain out and air-dry for 30 minutes to an hour.
4. Chop into bite sized pieces and deep fry until crispy. Set aside.
5. Heat some oil from the fried pork in a pot and sauté ginger, garlic, and onions.
6. Add the mashed blood, 3 cups of pork stock and tanglad. Mix and allow to simmer.
7. Add vinegar next. Don’t mix for a few minutes to let acidity evaporate.
8. Once boiling, add more pork stock, about a cup. Season with sugar, salt or patis, and pepper. Mix in gata next. Simmer.
9. Mix in green chili. Add malagkit rice and rice. Boil until rice is tender and cooked. Add more water or stock as necessary until rice are cooked.
10. Top with crispy pork, isaw, and chicharon.