- 500 grams pork belly
- 4 tbsps rock salt
- 1 pc red onion, quartered
- 1 pc carrot, sliced
- 1 stalk celery, chopped
- Water as needed
- 1.5 liter cooking oil for deep frying
- 250 grams of ground lean pork
- 2 bunches of sitaw (string beans), cut into two-inch slices
- 4 to 6 cloves garlic, peeled and crushed
- 1 onion, peeled and thinly sliced
- 1 bay leaf
- ½ teaspoon ground black pepper
- ¼ cup of vinegar
- 3 tbsps of soy sauce
- 2 tbsps of cooking oil
- 1 tbsp chopped cilantro and red pepper flakes for garnish
- Boil the pork belly in water with mirepoix mixture (onion, carrots, and celery) until very tender.
- Prick the pork with fork, then rub with rock salt.
- Place pork belly on wok and pour oil to the level of the pork belly. Cover wok and cook.
- Turn once slowly. Then sprinkle with water to become crunchy and crispy
- Pour oil, garlic, onion, ground pork, ground pepper and bay leaf in a shallow cooking pan. Add the vinegar and cook over medium-high heat until the vinegar starts to boil.
- Pour the soy sauce and stir well. Cover and simmer for about 10 minutes.
- Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the sitaw (string beans) is tender.
- When both the pork and the sitaw are tender, transfer them to a serving plate.
- Garnish with chopped cilantro and sprinkle with red pepper flakes.
- Serve with lechon carajay.
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