Peppered Pork Belly

If it weren't for a friend who asked for the recipe of this dish, I wouldn't be posting anything at all. So thanks! It's about time I update and post a recipe on this blog.

The story behind this pork dish goes around with my love for scallions or onion leeks. Recently, I've replaced the usual onion toppings with these attractive green vegetable.

 I love to top any of my prepared Filipino stews with fresh and finely chopped scallions. For some reason it enhances the food itself, makes it more delicious. Plus, the green garnish on top makes it even more enticing to eat.

The recipe will flow with my version of Teriyaki sauce minus the sesame seeds and the Japanese condiments. It will be sweet, peppery and the hint of ginger will make its taste like any Asian cuisine.

Yield: 3-4

Ingredients:

• 1/2 kilo of thinly slice pork belly (Menudo cut for Pinoys)
• 4 cloves of garlic (minced)
• 1 medium red onion (chopped)
• 1 tablespoon of chopped ginger 
• 2 stalks of onion leeks thinly chopped
• 2 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 cup water
• 1/2 teaspoon of black pepper granules
• 1 medium bell pepper
• a handful of chicharo or chickpea
• 1 tablespoon cooking oil

Procedure:

• In a sauce pan, heat cooking oil.
• Saute onions, garlic until translucent.
• Add ginger and stir for a few seconds.
• Add pork belly and turn heat or fire to medium and stir until the meat is half- cooked.
• Add black pepper, soy sauce, honey, water and simmer until pork is cooked.
• Add vegetables (bell pepper and chickpeas) and oyster sauce.
• Simmer in low fire until vegetables are half- cooked.
• Transfer in serving platter.
• Garnish with onion leeks.

Note: You can add cornstarch to thicken the sauce and add roasted sesame seeds.

Tip: If you have sake/ mirin or white wine, add 1-2 tablespoons and you'll have a Teriyaki sauce.

Enjoy!