This simple recipe is quintessentially Filipino, but touched up a bit with a very minor ingredient tweak. It’s probably the easiest dish I’ve ever poasted to my Fire n’Forget Cooking section.
- 1/2kg pork belly strips
- 1/3 cup red cane vinegar/white vinegar
- 4 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 2 tsp black pepper, coarse ground
- 2-3 tbsp crushed garlic
For this recipe it’s important that you crush, not slice, your garlic. You want all those flavors released into the meat.
Also, since each strip of pork belly is about 10in long, I usually halve each strip crosswise, as you can see above.
Combine all marinade ingredients in a glass or ceramic bowl and marinate the pork in it for at least an hour, preferably 2-3 hours. Grill the pork til golden brown on both sides, or, if your gamers friends are already there, bake at 350F for 30 minutes, turn over, and bake the other side for another 15 minutes. Spoon or brush the remaining marinade onto the meat every 10-15 minutes of cooking.
You can use a leaner cut of pork if you wish, as pork belly can be quite fatty (but that’s what makes it good!). If you do use a leaner cut, add 2 tbsp of olive oil to your marinade after putting the meat on the grill/oven, and baste as directed.