Cut Pork belly into bite-sized pieces, keeping the skin and fat on if you have them: that fat is where the flavour lives. Crush Garlic, julienne Ginger and slice Onions. Slice Red chillies into rings, keeping the seeds in. If you want it tamer, scrape out half the seeds; if you want proper Bicol heat, leave every one.

• Pork belly
• Garlic
• Ginger
• Onions
• Red chillies