Thursday, 1 September 2016

How to Make Barbecued tocino with atcharang ubod

Barbecued tocino with atcharang ubod Ingredients and Procedures.

Barbecued Tocino:

1 Kg Pork Belly Strips
¾ Cup Brown Sugar
4 Cloves Garlic (Minced)
1 Tbsp Soy Sauce
½ Cup Pineapple Juice
2 Tbsp Vinegar

Atcharang Ubod

3 Cups Ubod (Sliced into strips)
1 Cup White Vinegar
2 Tbsp White Sugar
1 Pc Green Chili
2 Pcs Sili Labuyo
1 Tsp Black Pepper
1 Pc Laurel Leaves


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