How to Make Paksiw Na Bangus Belly Recipe

Dong Po (Chinese Pork Belly)

Paksiw na bangus recipe also known as milkfish stewed in vinegar is the easiest and most common way of cooking bangus (milkfish) in the philippines.

Recipe Summary Dong Po (Chinese Pork Belly)

Named after an ancient Chinese statesman, poet and gourmand of the Song Dynasty, the pork belly is cooked three different ways, rendering the meat succulent, tender and very flavorful. (If you can't find pork belly, ask the butcher; it is what bacon is before it is cured and sliced.)

Ingredients | Paksiw Na Bangus Belly Recipe

1 pound raw pork belly

3 tablespoons vegetable oil

¼ cup light soy sauce

¼ cup dark soy sauce

½ cup Chinese rice cooking wine

3 ½ ounces Chinese rock sugar

1 (1 inch) piece fresh ginger, peeled and grated

8 spring onions, sliced

Directions

Info | Paksiw Na Bangus Belly Recipe

prep: 15 mins cook: 2 hrs total: 2 hrs 15 mins Servings: 6 Yield: 6 servings