- 1 kg pork belly, cut into4 pcs or approx. 250g per cut 200g garlic, peeled and sliced thinly
- 200g onions, minced
- 1 tbsp tomato paste
- 1 kg ripe tomatoes, finely chopped
- ¼ cup bagoong, pre-cooked semi-sweet blend
- 1 tsp Patis Amaya pork broth pepper, freshly ground
- 4 siling haba, thinly sliced diagonally
- 1.5 liters vegetable oil, for sautéing and deep frying
- Wash the pork belly cuts in running water. In a stock pot, boil the pork belly cuts in water. Make sure all pieces are submerged in water.
- Let it boil until pork is fork tender for about an hour. Occasionally add water if needed. When pork is already tender, take out of water and let it cool, carefully prick the skin with fork and air dry and ready for deep frying. Saute garlic in 3 tbsp oil until lightly browned.
- Lower the heat then add onions and continue sautéing until onions are soft. Then add the tomato paste and stir for a while.
- Add tomatoes and stir constantly to avoid mixture from sticking and burning. When tomatoes are fully cooked and oil begins to turn red, add the bagoong and Patis Amaya. Add freshly ground pepper.
- Continue stirring the sauce until the bagoong and patis is fully integrated into the mixture. (You may add half of the siling haba for a spicier blend of sauce) Add a cup of pork broth to come up with a more saucy but not soupy mixture.
- Let the sauce simmer for at least five minutes until the oil is visible on the side of the pan. Stir constantly.
- Add more pork broth if needed and simmer for desired sauce consistency. Set the cooked sauce aside. Pour the remaining oil in a frying pan or pot just enough to cover the pork to be deep-fried in oil, while maintaining enough space above the oil for over-boil.
- While waiting for oil to heat up, partially slice the boiled pork belly (from the skin side) into bite sizes so that during deep frying, this will provide more surfaces for crunchy and crisp texture.
- When oil is already hot, deep fry one cut at a time so that the desired crunchiness of the pork is achieved in a shorter time without overcooking or burning the skin. When skin is already crunchy, take it out of the oil and place on paper towel to drain excess oil. Continue with the rest of the pork belly.
- On a serving plate put the fried belly and top it with the bagoong sauce mixture. Garnish with stir fried siling haba on top.
- 2 bonete bread, sliced and toasted
- 2 kesong puti
- 1 tsp garlic, minced
- 1 tsp dried basil
- 1 tbsp olive oil freshly cracked pepper, to taste
- 1/3 cup tinapa flakes
- 2 tomatoes, seeds removed then set aside
- spring onions for garnish
- In a bowl, mash the kesong puti using a fork. Then add the garlic, basil, tinapa flakes, olive oil then season with pepper.
- Spread the kesong puti mixture onto the toasted bonete then top it with the tomato seeds.
- For garnish, place diced tomatoes, half a teaspoon of tinapa then spring onions.
- Serve and enjoy.
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