400 grams pork belly, cut into 1/2” squares
1 tbsp. oil
1 tsp. garlic
2 tbsp. vinegar
1 tsp. white pepper
pinch of salt or patis
2 tbsp. chopped onions
2 medium tomatoes
2/3 cup bagoong alamang
2 tbsp. chicken stock
1. Sweat the pork in oil until pork cooks in its own lard.
2. Sauté garlic in the pork lard. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.
3. Add pepper. Add a little patis or salt and continue simmer over low heat until pork is brown. Add onion and tomatoes.
4. Continue stir-frying until tomatoes are cooked and limp. Add bagoong and chicken stock.