Inspired from the Chinese recipe called ‘Red Braised Pork Belly’, here’s a popular Visayan dish best serve with hot steamed rice!
Serves 5 to 6.
INGREDIENTS:
Set A:
- 1 kg. pork belly, cut into 2-inch cubes or 1 whole hock (pata) (1.5 kg.)
- 6 cloves garlic, smashed
- 1 piece onion, chopped
- 4 pieces star anise
- 4 pieces laurel leaves
- 1 piece cinnamon bark
- ¾ cup soy sauce
- ¼ cup vinegar
- ¾ cup brown sugar
- ¼ cup banana catsup
- 1 teaspoon black peppercorns
- 4 tablespoons black Beans
- 2 cups water, for belly
- 4 cups water, for pata
Set B (Optional):
- ½ cup dried banana flowers (rehydrated)
- ¼ cup toasted peanuts
- 6 hard-boiled egg
Chef Tatung’s Tips:
- Make sure to rinse the tausi (black beans) and drain well as they’re usually packed in a salty brine.
- Do not marinate the meat for more than 8 hours, as the acidity of the vinegar will break down the meat’s protein fibers, altering the texture.
- Cook low and slow to allow the fat to render and the meat to tenderize.
- Use brown sugar and not white to sweeten the dish. It will enhance the rich flavor of the sauce.
