• In a mixing bowl, add-in the soy sauce, garlic, calamansi juice, sugar, and black pepper then mix together.
• Add-in the pork belly and make sure each piece is soaked properly.
• Cover the bowl with cling wrap. You can also transfer to a container with a cover or a large resealable pouch.
• Place in the refrigerator and marinate at least 4 hours or overnight.

Sangkutsa (Par-boiling) Instructions

• This part is our secret to achieving soft and tender meat. You may skip this part in case you’re in a hurry, but I do recommend that you try.
• Place the pork belly, including the marinade, in a cooking pot. Fill the pot with water just until all the meat is covered.
• Cover the pot then apply low-medium heat. Allow to boil for 30 to 45 minutes then remove the cover.
• Continue boiling until the liquid evaporates.

Grilling Instructions

• Prepare the charcoal grill. You may also use electric grill or oven grill but we recommend charcoal grill.
• When the grill is ready, grill one side of the pork belly for 3 minutes then flip and cook for another 3 minutes.
• Repeat for the rest of the meat in case you’re cooking in batches.
• Remove from the grill, cut to serving pieces, and serve. Enjoy with your favorite dipping sauce!