-1 k pork belly
-4 cloves garlic
-1 onion (quartered)
-2 stalks lemon grass
-2 laurel leaves
-1 tsp black peppercorns
-1 tbsp salt
-oil for deep-frying

In a pan. put the pork belly, spices, and enough water to cover the meat. Bring to a boil and cover. Simmer for 45 minutes or until tender. Drain well and let cool. Deep-fry in hot oil until light brown in color, or for approximately five minutes. Drain and let cool. Refry 2 more times or until golden and crisp. Chop into serving pieces and serve with vinagrette sauce.

For vinagrette sauce:
-1 cup vinegar
-1/4 cup soy sauce
-1/4 cup sugar
-1/3 cup onion (finely chopped)
-2 tbsp minced garlic
-1 tsp salt
-1/2 cracked black pepper
Put all ingredients in a bottle or leak-proof container and shake well until sugar is dissolved. Serves four.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection