QUICK & EASY: PINIRITONG PAKSIW NA BANGUS BELLY

Aside from Sinigang sa Bayabas, the other ways I like my bangus belly are fried or pinaksiw. One day, I decided to combine both cooking process just because.  So here it is.

INGREDIENTS

• 400 gms boneless bangus  belly
• 500 ml   sukang paombong (vinegar)
• 250 ml   water
• 50  gms  ginger (peeled, sliced)
• 4 cloves  garlic 
• 1 pc        siling haba 
• 1 pc        dried laurel leaf
• salt to taste
• whole peppercorn
• Cooking oil

TO MAKE

• Arrange the bangus belly at the bottom of the pan
• Place the ginger, garlic, siling haba, laurel leaf and pepper corn
• Pour the vinegar and water
•  Let it boil. Add salt to taste.
• Once it boils, lower the heat and let it simmer for 5 minutes
• Remove the bangus and set the broth aside.
• Heat oil in a pan.
• Once hot, fry the bangus belly with the ginger and garlic.
• Serve with the paksiw broth as sawsawan (dipping sauce)