Pork Dinakdakan

Method

1. 1

   Whisk 3 red or green Thai chiles, halved lengthwise, thinly sliced, 10 garlic cloves, coarsely chopped, ½ cup apple cider vinegar, ½ cup soy sauce, and 3 Tbsp. sugar in a small bowl to combine. Set ¼ cup dressing aside. Place remaining dressing in a medium Dutch oven or other heavy pot. Add 4 dried bay leaves, ½ large red onion, thinly sliced, and 3 cups water, then add 2 lb. skinless pork belly, sliced ¾" thick (it should be mostly submerged). Cover pot and set over medium heat. Bring to a simmer. Cook, adjusting heat as needed, until meat is tender (a chopstick inserted into the pork belly should meet with no resistance), 60–75 minutes.

2. 2

   Remove pork belly from pot and let sit until cool enough to handle. Pat with paper towels to remove as much moisture as possible.

3. 3

   Heat 1 Tbsp. vegetable oil in a large skillet over medium. Cook 6 oz. shishito peppers, tossing occasionally, until softened and blistered, 5–7 minutes. Transfer to a large bowl.

4. 4

   If pan-searing, add 2 tsp. vegetable oil to same pan. Cook pork, turning halfway through, until golden brown, about 6 minutes.

5. 5

   If grilling, prepare a grill for medium heat. Grill pork, turning halfway through, until crisp and golden brown, about 6 minutes.

6. 6

   Transfer pork belly to a cutting board and let cool slightly, then cut into bite-size pieces. Transfer to bowl with shishito peppers; add 1 Tbsp. fish sauce, one ¾" piece ginger, peeled, finely chopped, remaining ½ large red onion, thinly sliced, and reserved dressing and toss to combine. Arrange on a platter and serve with steamed white rice if desired.

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