Ingredients
2 lbs. pork belly cut into serving pieces
1 medium Ghost Pepper
2 teaspoons whole peppercorn
6 cloves garlic crushed
6 pieces dried bay leaves
12 pieces Thai chili
½ cup soy sauce
¼ cup white or cane vinegar
2 cups beef broth
Instructions
Combine pork, soy sauce, whole peppercorn, and garlic in a bowl. Mix well. Cover the bowl with a clear plastic wrap. Place inside the refrigerator and marinate for at least 3 hours.
Heat a pan on a stovetop. Once the pan is hot enough, pour the marinated pork along with the marinade. Cook until the pork browns.
Pour beef broth into the pan. Let boil.
Add the ghost pepper and Thai chilies. Cover the pan and continue to cook in medium heat for 15 minutes.
Add bay leaves and vinegar. Let the liquid boil. Stir and then cover the pan. Continue to cook for 40 to 60 minutes or until the pork becomes tender. Note: you can add more broth or water if the liquid starts to dry while the pork is not that tender enough.
Remove the cover from the pan. Continue to cook until the liquid totally evaporates. Cook a little bit longer in low to medium heat until oil gets extracted from the pork.
Transfer to a serving plate. Serve for pulutan or as a main dish with warm rice.
