Binagoongang Lechon Kawali

A variation of the usual Binagoongang Baboy

Ingredients

• 1.5 kilo pork belly
• 2 cups bagoong alamang
• 1 head of garlic (minced)
•  big onion (minced)
•  4 tomatoes (diced)
• 4 chili peppers (minced)
• 3/4 cup vinegar
• 4 tablespoons brown sugar
•  water

1. Put 1.5 kilos of pork belly and place it in a pot, filled with water enough to cover the meat. 

2. Add 3/4 cup vinegar, several cloves of peeled and crushed garlic, bay leaf and peppercorns. Boil this gently for about 30 minutes and skim off the scum that forms on the surface of the liquid. 

3. When the pork is tender, extract the meat and strain the other solids out of the broth. Set aside the broth because it can be used for other recipes. Pat the meat dry by using a paper towel.

4. In a pan, heat up some vegetable oil and deep fry the pork belly until crispy. Drain the meat, cut into pieces and set aside.

5. In another pan, saute garlic, onion, tomatoes, chili peppers and the Lechon Kawali.

6. Add in the Bagoong and cook for 5 minutes.

7. Add a little bit of vinegar, stir well. Add the sugar and let cook for 5 minutes.

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      1. 1. 1. 1. *Add some of the broth if you prefer a more saucy version.