Pork Belly Tapa Recipe (with Video)

Choosing and Preparing the Pork
1. When purchasing pork belly for this dish, try to choose the one with more meat and less fat. Pork butt is another good option.
2. With a sharp knife, slice the pork belly on a bias. You want a square or rectangle like shape after cutting. Place all the pork belly into a bowl.
Preparing the Marinade
1. Rough chop the garlic, and place it in the bowl with the pork.
2. Also, add the soy sauce, oyster sauce, molasses, calamansi juice, black pepper, and soda.
3. Mix well and then cover with plastic wrap, and let marinate in the refrigerator overnight.
Cooking the Pork
1. Place the amount of meat you want in the pan, with a little bit of the marinade.
2. Additionally, you want to add just a bit of water to help cook the pork thoroughly, and so the sugars don’t caramelize right away. You want enough water so it comes about 1/4 of the way up the pork.
3. Place any meat you are not cooking in a ziplock bag, and place in the freezer for future use.
4. Bring it to a boil, and let all the liquid evaporate.
5. Once you hear it sizzling, it is almost done.
6. Sauté the meat in its own fat till it is browned.
7. Make sure to get the fond on the sides and bottom of the pan while sautéing for maximum flavor.
Serving Suggestions
1. Best served warm with Filipino garlic fried rice, and fried eggs.