Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.5 cup calamansi juice, 0.25 cup soy sauce, 6 minced garlic cloves, 2 tablespoons brown sugar, 1 tablespoon fish sauce, and 1 teaspoon freshly ground black pepper in a large bowl to create the marinade.

2. 2

   Add 1 kilogram of pork belly to the marinade, ensuring it is fully coated, then cover the bowl and refrigerate for at least 4 hours or preferably overnight.

3. 3

   Remove the marinated pork belly from the refrigerator and pat it thoroughly dry with paper towels to ensure a crispy sear.

4. 4

   Heat 2 tablespoons of vegetable oil and 2 tablespoons of atsuete oil in a large heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering.

5. 5

   Carefully place the pork belly, skin-side down, into the hot pan and sear for 10-12 minutes until the skin is golden brown and crispy.

6. 6

   Flip the pork belly and continue to sear on all sides for another 15-18 minutes, reducing the heat to medium-low if necessary, until cooked through and tender.

7. 7

   Remove the pan-seared pork belly from the pan, let it rest on a cutting board for 5 minutes, then slice into 0.5-inch thick pieces before serving.