Sinangag with Grilled Pork Belly (Inihaw na Liempo)

Ingredients

• about 910 g Pork Belly
• 1/4 cup Coconut Aminos
• 2 tbsp Brown Sugar
• 4 cloves Garlic
• 1/2 tsp Black Pepper
• 2 tbsp Avocado Oil
• 4 cups Cooked Rice (day-old)
• 6 cloves Garlic
• 2 stalks Green Onions
• 2 tbsp Rice Vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/4 cup coconut aminos, 2 tablespoons brown sugar, 4 cloves minced garlic, and 1/2 teaspoon black pepper. Add the about 910 g pork belly to this bowl and turn to coat it evenly with the marinade. Cover the bowl and let it marinate for at least 1 hour at room temperature, or for longer in the refrigerator.
2. 2Prepare your grill for cooking. Preheat the grill to a medium-high heat, which is about 205°C (200°C).
3. 3Place the marinated about 910 g pork belly onto the preheated grill grates. Grill for 8 to 10 minutes on each side. The pork belly is done when it is cooked through, has an internal temperature of 63°C, and has developed a slightly charred exterior.
4. 4While the pork belly is grilling, place a large skillet over medium-high heat. Add the 2 tablespoons avocado oil to the skillet. Once the oil is shimmering, add the 6 cloves minced garlic and sauté until it is fragrant, which should take about 1 minute.
5. 5Add the 4 cups cooked rice to the skillet with the garlic. Stir-fry the rice, breaking up any clumps, for 3 to 5 minutes until it is heated through and lightly toasted.
6. 6Stir the 2 stalks chopped green onions and 2 tablespoons rice vinegar into the fried rice. Mix well to combine.
7. 7Remove the grilled pork belly from the grill. Let it rest for 5 minutes before slicing it into serving pieces. Serve the sliced grilled pork belly alongside the garlic fried rice (sinangag).

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