Ingredients:
1 kg pork belly, cut into chunky pieces
1 head garlic, crushed
1 medium onion, sliced
4–5 pcs bay leaves
2–3 pcs red chili peppers (labuyo), whole
1 cup soy sauce
½ cup cane vinegar (do not stir until boiled)
1 tsp whole black peppercorns
1 cup water (optional, for tenderizing)
2 tbsp cooking oil
Salt and black pepper, to taste
Instructions:
Sauté Base
Heat oil in a large wok or deep pan. Sauté garlic and onion until fragrant.
Brown the Pork
Add the pork belly and sear until lightly browned and the fat starts to render.
Build the Flavor
Stir in soy sauce, peppercorns, and bay leaves. Mix well to coat the meat.
Add Vinegar
Pour in vinegar but do not stir. Let it boil uncovered for 2–3 minutes to cook off the raw acidity.
Simmer to Tenderize
Add water (optional, if you want the pork softer). Cover and simmer over low heat for 40–50 minutes until the pork is tender.
Reduce to Mantika (Oil)
Remove the cover, add the red chili peppers, and let the sauce reduce until it dries out. Allow the pork fat to render fully, creating that rich, glossy "nagmamantikang" finish.
Final Touch
Adjust seasoning with salt and pepper if needed.