Sinangag with Pork Belly and Pickled Papaya

Ingredients

• 1.5 lb Pork Belly
• 1 tbsp Salt
• 1/2 tsp Black Pepper
• 4 cups Vegetable Oil
• 4 cups Cooked Rice
• 6 cloves Garlic, minced
• 1 medium Green Papaya
• 1 medium Carrots
• 1/2 medium Onion
• 1/2 cup Vinegar
• 1/4 cup Sugar
• 1/2 tsp Salt

Instructions

1. 1In a bowl, combine the 1.5 lb pork belly with 1 tbsp salt and 1/2 tsp black pepper. Cut the pork belly into 1-inch cubes.
2. 2Heat 4 cups of vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the pork belly cubes in batches, making sure not to overcrowd the pot. Fry for 8-10 minutes per batch, until the pork belly is golden brown and crispy. Use a slotted spoon to remove the pork belly from the hot oil and drain it on paper towels.
3. 3While the pork belly is frying, prepare the sinangag. In a separate large skillet over medium heat, add the 6 cloves of minced garlic and cook until golden brown and fragrant, about 2-3 minutes. Add the 4 cups of cooked rice to the skillet and stir-fry, breaking up any clumps, until the rice is heated through and well combined with the garlic, about 5-7 minutes.
4. 4Prepare the atchara. Shred the 1 medium green papaya and 1 medium carrot. Thinly slice the 1/2 medium onion. In a medium bowl, whisk together the 1/2 cup vinegar, 1/4 cup sugar, and 1/2 tsp salt until the sugar and salt are dissolved. Add the shredded green papaya, shredded carrots, and sliced onion to the vinegar mixture. Stir everything together to ensure the vegetables are well coated. Let the atchara sit at room temperature for at least 30 minutes to pickle.
5. 5Serve the crispy pork belly alongside the garlic fried rice and the pickled papaya.

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