Fried Pork Belly
A favorite appetizer dish whenever I visit my neighborhood Filipino Restaurant. All the components of an Adobo Recipe, but made with pork belly instead. Fried until crispy and served with fresh island tomatoes and onion. Enjoy as an appetizer or a main meal.
2 lbs. pork belly, thinly sliced
3 tsp. Hawaiian salt
1/2 c. white vinegar
1/2 tsp. freshly cracked black pepper
1 tsp. red pepper flakes
4 cloves garlic, minced
1 tsp. liquid smoke
2-3 tsp. vegetable oil, as needed
Garnish: sliced local tomatoes, sliced Maui onions, chopped green onion, patis
In a large mixing bowl, rub pork pieces thoroughly with salt. Let stand for 2 hours. Add remaining ingredients; marinate overnight. Remove pork; reserve marinade. In a large skillet over medium high heat, brown pork in oil on all sides. Pour reserved marinade into skillet and simmer 15-20 minutes until no liquid remains.
For service: garnish with tomatoes, Maui onion and green onion. Drizzle with patis as desired. Serves 6.