1 kilo Pork belly, grilled or deep fried
1 cup Vinegar, preferably cane vinegar
1 large onion, minced
1 teaspoon salt
2 teaspoons white sugar
1 teaspoon soy sauce, optional
Ground black pepper
Cayenne pepper (labuyo), chopped
Cilantro herbs (wansoy)
Chop the pork belly into small pieces. Set aside.
In a bowl, combine vinegar, salt, ground black pepper, chili, and sugar. Mix well. Make adjustments to suit your taste by increasing/decreasing measurements provided.
Mix the chopped pork and the vinegar concoction. Mix well. Let it stand for 30 minutes and serve. Garnish with cilantro herbs and lots of chopped cayenne pepper if desired.
The trick into making this work to your taste is that the taste and flavour vinegar mixture should be like the sawsawan or dipping sauce you make for fried or grilled meat. It’s basically just mixing the meat with the sawsawan.
Serve it with slices of calamansi on the side. Enjoy!
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