Pork Dinakdakan

• servings: 4 servings

Ingredients

3 red or green Thai chiles, halved lengthwise, thinly sliced

10 garlic cloves, coarsely chopped

½ cup apple cider vinegar

½ cup soy sauce

3 Tbsp. sugar

4 dried bay leaves

1 large red onion, thinly sliced, divided

2 lb. skinless pork belly, sliced ¾" thick

1 Tbsp. vegetable oil; plus 2 tsp. if pan-searing (optional)

6 oz. shishito peppers

1 Tbsp. fish sauce

1 ¾" piece ginger, peeled, finely chopped

Steamed white rice (for serving; optional)

Directions

Whisk 3 red or green Thai chiles, halved lengthwise, thinly sliced, 10 garlic cloves, coarsely chopped, ½ cup apple cider vinegar, ½ cup soy sauce, and 3 Tbsp. sugar in a small bowl to combine. Set ¼ cup dressing aside. Place remaining dressing in a medium Dutch oven or other heavy pot. Add 4 dried bay leaves, ½ large red onion, thinly sliced, and 3 cups water, then add 2 lb. skinless pork belly, sliced ¾" thick (it should be mostly submerged). Cover pot and set over medium heat. Bring to a simmer. Cook, adjusting heat as needed, until meat is tender (a chopstick inserted into the pork belly should meet with no resistance), 60–75 minutes.

Remove pork belly from pot and let sit until cool enough to handle. Pat with paper towels to remove as much moisture as possible.

Heat 1 Tbsp. vegetable oil in a large skillet over medium. Cook 6 oz. shishito peppers, tossing occasionally, until softened and blistered, 5–7 minutes. Transfer to a large bowl.

If pan-searing, add 2 tsp. vegetable oil to same pan. Cook pork, turning halfway through, until golden brown, about 6 minutes.

If grilling, prepare a grill for medium heat. Grill pork, turning halfway through, until crisp and golden brown, about 6 minutes.

Transfer pork belly to a cutting board and let cool slightly, then cut into bite-size pieces. Transfer to bowl with shishito peppers; add 1 Tbsp. fish sauce, one ¾" piece ginger, peeled, finely chopped, remaining ½ large red onion, thinly sliced, and reserved dressing and toss to combine. Arrange on a platter and serve with steamed white rice if desired.