Inabara
An Ilocano sweet and sour pork dish that's as simple as it is addictive. Thin strips of pork belly are sautéed with a generous pour of vinegar and a splash of brown sugar, creating a sticky, tangy glaze that clings to every bite. It's the kind of dish that disappears fast at the dinner table — especially with cold beer.
Instructions
Heat the cooking oil in a wide pan or wok over medium-high heat. Add the minced garlic and sliced onion, sautéing until fragrant and softened — about 2 minutes.
Add the pork belly strips and cook until they start to brown and release their fat. This takes about 5-7 minutes. Don't crowd the pan; if you have a lot of pork, do it in batches so the meat sears instead of steaming.
Pour in the vinegar. It will hiss and steam aggressively — this is normal. Let it bubble and reduce for 3-4 minutes. The vinegar mellow's out as it cooks, leaving behind a pleasant tang rather than a sharp bite.
Stir in the brown sugar, soy sauce, and crushed peppercorns. The sugar will dissolve into the vinegar, creating a sticky, dark glaze. Keep stirring as it thickens — this happens quickly, so don't walk away.
Cook for another 2-3 minutes until the sauce has reduced to a glossy coating that clings to the pork. The pork should be tender but still have a little chew to it.
Transfer to a serving plate and garnish with chopped spring onions. Serve hot with steamed rice. The sweet-sour balance is the whole point here — if it tastes too sweet, add a splash more vinegar. Too sour? A pinch more brown sugar.
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