Ingredients

• 1 kg, cut into 5 cm cubes Pork belly
• 6 cloves, minced Garlic
• 1 large, chopped Onion
• 120 ml Cane vinegar (or white vinegar)
• 80 ml Soy sauce
• 60 g Brown sugar
• 2 tbsp, rinsed Fermented black beans
• 100 g Dried banana blossoms
• 200 g, diced Fresh pineapple
• 3 units Bay leaves
• 1 tsp Black peppercorns
• 250 ml Water
• 2 tbsp Vegetable oil
• 2-3 whole Bird's eye chilies (optional)

Instructions

1. 1

   Soak the dried banana blossoms in warm water for at least 30 minutes, then drain and squeeze out excess water.

2. 2

   Brown the pork cubes in oil in a large pot over medium-high heat until golden on all sides. Remove pork and set aside.

3. 3

   In the same pot, sauté garlic and onion until translucent and fragrant.

4. 4

   Return the pork to the pot. Add vinegar, soy sauce, brown sugar, fermented black beans, drained banana blossoms, bay leaves, peppercorns, and chilies (if using).

5. 5

   Add water. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender. Stir occasionally and add more water if the sauce evaporates too much.

6. 6

   Stir in the fresh pineapple chunks and simmer for another 15-20 minutes, uncovered, to allow the sauce to thicken slightly and the pineapple to caramelize a bit.

7. 7

   Serve hot with plain rice.