1 kg Pork Belly Slab, bone-in skin-on
1/2 cup Marca Pina Sukang Paombong or Cane Vinegar
2 to 4 tbsp Marca Pina Soy Sauce
1 tbsp Marca Pina Anisado Wine
1 small can Pineapple Juice
10 pcs Whole Peppercorn
1 pc Bay Leaf
1 Head of Garlic, cut into two
1 to 2 tbsp Course Salt
1 to 2 tbsp Brown Sugar
1/4 cup Coconut Cream
1.) Marinade Pork Belly with all remaining ingredients (except for coconut cream) for a day or two.
2.) Roast marinated Pork Belly in a preheated oven at 160 degrees for 2.5 hours to 3 hours. Make sure Pork is covered tightly with Parchment Paper and Aluminum Foil.
3.) Save marinade to make sauce. Boil remaining marinade in a sauce pot, with Coconut Cream, until thick. Season accordingly, you may also add more Anisado Wine. Set aside, serve warm.
3.) Once Pork Belly is tender, remove foil, and parchment. Prick skin to help make it crispy.
4.) Broil or fry Pork Belly until skin is crispy.
5.) Serve warm with reduced sauce, plain white rice, salsa, and poached egg. Enjoy!!!
Nathaniel C. Uy