Ingredients
- 1kg Boneless pork belly
- 1 pc, Onion, chopped into quarters
- 1 inch Ginger slices
- 1 tbsp Salt
- 3 tbsp Cooking Oil
- 1 cup Garlic cloves, peeled
- 1 tbsp Annatto Seeds
- 1/3 cup Brown Sugar
- 1 cup White Vinegar
- 1/3 cup Soy Sauce
- 1 tbsp whole Bay Leaves
- 3 tbsp Caramba – The Burner
- Annatto Extract (Annatto seeds in hot water)
- 2 cups Water
Directions
- Chop the pork belly into bite size pieces and boil it together with the onion, ginger and salt for 20 minutes.
- Meanwhile, fry the garlic in cooking oil in a pan, until golden brown. Remove the garlic from the pan.
- In the same pan, pour the Annatto seeds and brown sugar, then heat over medium-high heat until caramelized.
- Add the pork to the pan. Pour white vinegar, soy sauce, black pepper, bay leaves & the fried garlic.
- While simmering, pour The Burner and Annatto extract (strain seeds from the extract.) Add 2 cups of water.
- Cover & cook over low heat for an hour.
- Remove the pork & place in a serving bowl, then reduce the sauce.
- Add the sauce and fried garlic to the pork, then serve with rice.
