Pork Belly Bites In Ultra Piquant Vinegar Blend

• Meat & Boiling Mix:
• 500 grams de-boned, skin-on "liempo" (pork belly), sliced 1/2 inch thick-2" long (good for 4-6 pax)
• 400 milliliters tap water
• 1 packet "sinigang mix" (tamarind soup mix powder)
• 8 pieces crushed, finely chopped fresh garlic cloves
• 2 pieces medium red onion, finely chopped
• 10 grams salt
• 3 grams ground black pepper
• Flavor Enhancer Blend:
• 80 milliliters cane vinegar
• 30 milliliters calamansi (lemon) juice
• 5 grams salt
• 6 pieces finely chopped "labuyo" (bird's eye red pepper)
• 4 pieces medium "siling pansigang" (banana pepper or chili finger), finely sliced sideways
• 2 pieces large red onion finely chopped

1. 1. In suitable pot, put sliced pork and ALL ingredients of boiling mix.rnBoil for 1 hour or until desired tender-ness is attained.rnWhen done scoop boiled pork, drain and put in your serving plate. Set aside.
2. 2. In a bowl, mix in ALL ingredients of flavor enhancer blend.rnPour unto boiled liempo in plate. Toss and tumble well.
3. 3. Serve your "pulutan" (finger food) or "ulam" (viand)rnwith pride knowing your "kilawin" is differently full-flavored.

boiling mix, water, packet, fresh garlic, red onion, salt, ground black pepper, cane vinegar, milliliters, salt, pansigang, red onion

Taken from food52.com/recipes/30183-pork-belly-bites-in-ultra-piquant-vinegar-blend (may not work)