Pork Belly Hamonado with Henri&Isabelle Premium Rangayan Rice

• 2-3 pounds Pork belly - cut into 2 inch long and about ¾ inch thick
• 2 kg Henri&Isabelle Premium Rangayan Rice
• 6 cloves garlic - crushed
• 1 cup soy sauce
• 2 cups water
• 2 cups pineapple juice
• 1 tablespoon brown sugar
• 2 teaspoons peppercorn
• 1 cup pineapple chunks
• salt -if needed
• a dash of ground pepper

Procedure

• Place the pork belly slices in a pot or deep pan.
• Mix all the rest of the ingredients in a bowl until well blended and salt and sugar are dissolved.
• Pour the liquid mixture to the pork belly and bring to boil over medium-high heat.
• Once it starts to boil, lower down the heat to medium-low and cover with a lid then let it simmer for 40-50 minutes or so or until the meat is fork tender.
• Remove the cover and continue to simmer until fat quite literally melts in your mouth. By then, the liquids would have been reduced to a thick sauce.
• Serve while hot with steamed rice.

Wash & Fill: Rinse in cold water. Repeat until the water is almost clear. Fill container with enough water to cover the rice (Ideally 1 1/2 cups of water for 1 cup of rice)

Switch on & Cook: Switch on the rice cooker and allow the rice to cook. Remember to allow the rice the rest after cooking before opening the lid.

Serve & Enjoy: Serve the rice along with your favorite dishes. Enjoy your freshly-cooked rice!