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Ingredients
- 250 g pork belly, cut into small pieces
- 500 g sitaw, trimmed and cut into 5 cm lengths
- 5 cloves garlic, minced (about 25 g)
- 1 small onion, chopped (about 50 g)
- 10 g ginger, sliced thinly
- 1 Tbsp bagoong
- 1 tsp brown sugar
- 30 ml soy sauce (2 Tbsp)
- 250 ml water, plus more as needed
- 30 ml vinegar (2 Tbsp)
- Salt, to taste
- Ground black pepper, to taste
- Crispy fried garlic, for topping
How to Make It
- Place the pork belly in a wok or deep pan over medium heat.
- Cook, stirring occasionally, until the pork releases some fat and begins to brown.
- Add the garlic and cook until fragrant.
- Add the onion and ginger, then sauté until the onion softens.
- Season lightly with salt and ground black pepper.
- Add the bagoong and stir to combine.
- Add the brown sugar, soy sauce, and water.
- Bring to a simmer, cover, and cook for about 20 minutes, or until the pork is tender. Add a little more water if the pan becomes dry.
- Add the sitaw and toss to coat in the sauce.
- Pour in the vinegar and let it simmer uncovered for 2–3 minutes before stirring.
- Continue cooking until the sitaw is tender with a little bite and the sauce has reduced to your liking.
- Taste and adjust the seasoning.
- Transfer to a serving plate, top with crispy fried garlic, and serve with steamed rice.
- Render the pork over moderate heat so it releases fat without burning.
- Add the sitaw only after the pork is tender to avoid overcooking the beans.
- Bagoong and soy sauce both contribute saltiness, so season lightly at first and taste before adding more salt.
- Add water a little at a time if the sauce reduces before the pork is tender.
- Add the crispy garlic just before serving to keep its crunch.
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