#pork-belly

#pork-belly

Dinakdakan, a traditional dish from the Ilocos region of Northern Philippines, is made with grilled pork face and mixed with chiles, onions, and calamansi juice.

There's something about its perfect balance of crunch and tenderness that makes roast pork belly such a timeless favourite, and slow-roasting fills the kitchen with comforting aromas that make you hungry long before the meat is anywhere near ready.

Pork belly, the cut used to make bacon, has a tender texture and is cured through salt and seasonings, transforming it into a delicacy.

Rich Parente suggests that the perfect braising liquid for pork belly is a savory broth, specifically chicken broth, as it complements the meat's rich flavor while allowing it to shine.