- 600 g(1 lb 5 oz) boneless pork belly, skin on
- 1onion, quartered
- 6cloves garlic, smashed
- 3bay leaves
- 2 tbspfine salt
- 1 tspwhole black peppercorns
- vegetable oil, for deep-frying
- 1handful chilli leaves (optional)
- steamed rice, to serve
- 250 g(9 oz) cherry tomatoes
- 60 ml(2 fl oz/¼ cup) vegetable oil
- 6cloves garlic, crushed
- 1onion, finely chopped
- 2 tbspsauteed shrimp paste (bagoong alamang)
- 1long green chilli
- 2red bird’s-eye chillies, thinly sliced on the diagonal
- To par-cook the pork, place it in a large, deep saucepan and pour in enough cold water to cover. Bring to the boil over high heat, skimming any scum from the surface. Add the onion, garlic, bay leaves, salt and peppercorns. Reduce the heat to low, cover, and cook for 1 hour, or until fork-tender. Transfer the pork to a shallow dish and allow to cool. Strain the cooking liquid, discarding the solids, and reserve 250 ml (8½ fl oz/1 cup) to make the sauce. Discard the remaining cooking liquid.
- To deep-fry the pork, fill a large, deep saucepan or wok one-third full of vegetable oil and place over medium–high heat until the oil reaches 180°C (350°F). Pat the pork dry using paper towel and cut into 2 cm (¾ inch) wide lengths, then into 1.5 cm (½ inch) pieces. Working in batches, gently lower the pork into the hot oil and deep-fry for 3 minutes, or until the meat is golden and the skin is crisp (ensure the oil returns to 180°C between each batch). Remove with a slotted spoon and drain on paper towel. Break pieces in half and set aside.
- To deep-fry the chilli leaves, if using, return the oil to 180°C. Deep-fry the leaves for 20 seconds or until crisp. Remove with a slotted spoon and drain on paper towel.
- To make guisado bagoong, halve five of the tomatoes and reserve. Cut the remaining tomatoes into quarters. Heat the vegetable oil in a large saucepan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant, then add the onion and cook for 4 minutes, stirring until soft. Increase the heat to medium–high, add the quartered tomatoes and cook, stirring and mashing them for 10 minutes, or until completely broken down and starting to caramelise. Add the sautéed shrimp paste and cook, stirring, for 2 minutes.
- Stir in 190 ml (6½ fl oz/¾ cup) of the reserved pork cooking liquid, bring to the boil, then add the deep-fried pork belly, green and red chillies, and the reserved tomato halves. Cook for 3-4 minutes, or until the pork is warmed through. Add the remaining pork cooking liquid according to your preferred finish of wet or dry.
- Transfer the binagoongan to a serving bowl, garnish with fried chilli leaves, if desired, and serve with steamed rice.
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