Hi, so it's been a month since we cooked together, but we at it again food nerds! Today we're making Lechon belly which is like present in any Filipino gatherings. Also, Thank you to meater for sending me the thermometer! It's such a nifty little gadget. It's great especially if you're cooking multiple things a once!
|For tamari vinegar mix:|
|Tamari||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Black vinegar||1 Cup (16 tbs)|
|For pork belly:|
|Garlic||10 Clove (50 gm) , mince|
|Salt||To Taste (plus extra for seasoning the pork belly)|
|Cilantro||1/2 Cup (8 tbs) , mince|
|Olive oil||1 Tablespoon|
|Pork belly||1 1/2 Kilogram (skin on)|
|Ginger piece||1 Inch , slice|
|Red onion||1/2 , chop|
|Water||3 Cup (48 tbs)|
|Black pepper corns||2 Tablespoon|
Please watch the video for directions!