2 lbs pork butt, sliced thin
1/2 pinoy vinegar
1/4 cup soy sauce
1 tablespoon chopped ginger
6 pieces garlic clove, chopped
3 tablespoons brown sugar
5 tablespoons calamansi juice
1 tablespoon salt
Marinate pork for at least 3-4 hours. Keep refrigerated.
For Basting: (achuete oil)
Dilute 1 teaspoon achuete powder on 1/2 cup of cooking oil. Stir until the oil turns to orange.
Preheat grill and make sure it is cleaned.
Grill pork over in direct heat turning it over every 3-4 minutes while basting with achuete oil.
1 large piece bitter melon, julienned (optional)
1 piece red bell pepper, julienne
1 pieces thumb size ginger, julienne
1 medium size onion, sliced
6 pieces garlic cloves, sliced thin
1/2 cup raisins
1 tablespoon whole peppercorn
1/8 teaspoon turmeric
3 cups datu puti vinegar
4 tablespoon white sugar
4 tablespoon brown sugar
1 teaspoon rock salt
Step 2: Sprinkle shredded papaya with a teaspoon of rock salt and toss well. After few minutes pour 1 cup of water and squeeze out the juices from the papaya using a cheese cloth. Set aside.
Step 3: In a deep bowl mix pepper corn, raisins, bell pepper, ginger, onion, garlic, bittermelon, papaya and toss well.
Lastly: Pour the vinegar mixture over the vegetables. Toss well. Let it stand at least overnight in the fridge before serving.