Ingredients:
- Boneless Pork Belly 1 Kilo (skin-on, cubed 12-18 pcs)
- Freshly squeezed calamansi juice 1/4 cup
- Soy Sauce 1/2 cup
- Oyster Sauce 2 tbsp
- Potatoes (peeled and quartered) 3 pcs
- Garlic (peeled and crushed) 6 cloves
- Freshly crushed peppercorn, to taste
- Fresh Laurel Leaf, optional 1 pc
- Beer
- Water
- Rock salt, to taste
- Softened fresh butter 6 tbsp
Procedure:
- Marinate pork in calamansi, soy sauce, and oyster sauce overnight.
- Drain pork from marinade, set aside marinade.
- In a Masflex Casserole, braise pork in its own fat and brown potatoes, reserve some browned potato slices for the garnish.
- Add garlic, but do not brown, cook until aromatic.
- Add peppercorn and laurel leaf.
- Drain off fats.
- Add beer and water to cover and bring to a boil, then simmer.
- Cook, uncovered till the aroma of beer evaporates.
- Season with rock salt, if needed.
- Cook till pork is very tender and skin can be pinched.
- In the Masflex Frypan, cook potatoes until tender.
- While still hot, mash potatoes in butter.
- Combine the mashed potatoes with the sauce till smooth.
- Garnish with reserved potatoes, garlic and laurel leaf.
