Crispy oven-roasted pork belly (Pork bellychon) from Filipinx: Heritage Recipes from the Diaspora (page 157) by Angela Dimayuga and Ligaya Mishan

  • hard apple cider
  • boneless pork belly
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  • EYB Comments

    You may use the Garlic and chile table vinegar (Suka at bawang) recipe on p. 177.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoky charred eggplant; Pork liver sauce ("Mang Tomas")

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Garlic and chile table vinegar (Suka at bawang) recipe on p. 177.

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