My very own Worcestershire Garlic Belly
I had pork belly in the freezer but I didn’t know what dish to make out of it. Adobo was the first thing that came to mind but I figured that would be too typical. Sinigang was another easy option but given how hot the weather was, it didn’t seem appropriate. Binagoongan, on the other hand, seemed more on the heavy side since I usually prepare this with coconut cream. So, I ended up experimenting on a new dish and named it Worcestershire Garlic Belly!
What you will need:
- 1 kilo pork belly. Slice it thinly.
- 1 head of garlic. Mince about 2-3 cloves for marinade and slice the remaining cloves.
- 15 drops of Lea and Perrins Worcestershire sauce
- 1 tbsp. soy sauce
- Juice of 1 lemon
- Olive oil
- Wash the pork belly and slice it thinly.
- In a big bowl, marinate the pork belly with minced garlic, worcestershire sauce, soy sauce, lemon juice, salt to taste, lots of pepper and drizzle with olive oil. Mix it well.
- Cover the bowl with cling wrap. Let it sit in the refrigerator for 2 hours or overnight if you’re not in a rush.
- In a large pan, brown the garlic slices in olive oil. Once done, remove the garlic from the pan leaving the oil.
- Cook the pork belly in olive oil. Be careful not to overcook it as it will toughen the meat. Just achieve a golden brown color.
- Top it with garlic slices before serving.
My pork belly came out soft and flavorful. The Worcestershire sauce is the key to this dish! This is perhaps one of my more delicious conjured-from-scratch recipes in a long time!
I simply partnered this dish with sauteed cauliflower with shredded carrots and steamed rice. It’s simple but sinfully good! No need for condiments. Enjoy it with the garlic slices that come with it! I absolutely love not hating garlic! Try it!