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The fusion of pork and bagoong is a rich local taste that stays truly irresistible to the Pinoy palate. Go on, fill your home with its savory taste!
- 3 tbsp oil
- 2 tbsp garlic, minced
- 1 pc onion, chopped
- 1 pack Monterey Lechon Kawali (480g)
- 1/4 cup bagoong alamang
- 2 tbsp vinegar
- 1/4 cup water
- ground black pepper and sugar (to taste)
For the Pork Belly:
Place pork belly in a pot. Add some garlic cloves and bay leaf.
Season with a little bit of salt and pepper.
Cover it with water.
Cook it for about an hour or until pork is fork-tender.
- After slice it into cubes. Set aside.
In a hot pan, sauté red onions and garlic.
Add pork belly cubes.
When the cubes are brown enough, add the bagoong or shrimp paste.
Add a bit of sugar to balance the saltiness of the shrimp paste.
Add vinegar and a bit of water.
Mix and let it simmer.
Garnish with cilantro or wansuy leaves.
- Serving good for four.
Happy cooking, Foodies!
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