Sinantomas
Sinantomas
Ingredients
- 1 kilogram pork belly
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, medium, sliced
- 3 pieces bay leaves
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup water
- 2 tablespoons cooking oil
- 1 piece red chili, optional, for garnish
- as needed cooking oil, for frying
Instructions
- 1
In a bowl, combine the pork belly, soy sauce, vinegar, brown sugar, minced garlic, sliced onion, bay leaves, and black pepper. Mix well to ensure the pork is evenly coated. Let it marinate for at least 30 minutes.
⏱️ 5 min
- 2
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Once hot, add the marinated pork belly along with all the marinade. Sauté until the pork turns light brown, stirring occasionally.
⏱️ 10 min
- 3
Add 1/4 cup of water to the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 30 minutes, or until the pork is tender.
⏱️ 30 min
- 4
Carefully remove the tender pork belly from the pan and set it aside on a plate. Continue to cook the remaining sauce in the pan over medium heat, stirring occasionally, until it thickens and reduces to your desired consistency.
⏱️ 10 min
- 5
While the sauce is reducing, slice the cooked pork belly into serving pieces. In a separate pan, heat a small amount of cooking oil over medium-high heat. Fry the pork belly pieces until they are crispy and golden brown on all sides.
⏱️ 10 min
- 6
Once the pork is crispy and the sauce has thickened, arrange the crispy pork belly on a serving platter. Pour the reduced sauce generously over the pork.
⏱️ 5 min
- 7
If desired, garnish with a piece of red chili for a touch of color and heat. Serve hot with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Sinantomas
- 1 kilogram pork belly
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, medium, sliced
- 3 pieces bay leaves
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup water
- 2 tablespoons cooking oil
- 1 piece red chili, optional, for garnish
- as needed cooking oil, for frying
Instructions
- 1
In a bowl, combine the pork belly, soy sauce, vinegar, brown sugar, minced garlic, sliced onion, bay leaves, and black pepper. Mix well to ensure the pork is evenly coated. Let it marinate for at least 30 minutes.
⏱️ 5 min - 2
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Once hot, add the marinated pork belly along with all the marinade. Sauté until the pork turns light brown, stirring occasionally.
⏱️ 10 min - 3
Add 1/4 cup of water to the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 30 minutes, or until the pork is tender.
⏱️ 30 min - 4
Carefully remove the tender pork belly from the pan and set it aside on a plate. Continue to cook the remaining sauce in the pan over medium heat, stirring occasionally, until it thickens and reduces to your desired consistency.
⏱️ 10 min - 5
While the sauce is reducing, slice the cooked pork belly into serving pieces. In a separate pan, heat a small amount of cooking oil over medium-high heat. Fry the pork belly pieces until they are crispy and golden brown on all sides.
⏱️ 10 min - 6
Once the pork is crispy and the sauce has thickened, arrange the crispy pork belly on a serving platter. Pour the reduced sauce generously over the pork.
⏱️ 5 min - 7
If desired, garnish with a piece of red chili for a touch of color and heat. Serve hot with steamed rice.