• 500g pork belly (liempo)
  • 1/3 cup bagoong (shrimp paste)
  • 1/4 cup vinegar
  • 1/4 cup brown sugar or white
  • 1 whole garlic (minced)
  • ground black pepper
  • water
  • 2 tbsps oil
  • 1 birds eye chili (optional)
  • 1 can DOLE Pineapple Chunks, 227 grams


  1. In a wok add pork pieces and a cup of water with 2 tbsps of oil bring to a boil and cook until water has totally evaporated.
  2. Continue to cook until pork fat releases the oil and add garlic. Put heat on medium high. Fry it on its own oil until brown and crispy.
  3. Add 2 tbsps of water and vinegar to deglaze.
  4. Add bagoong and sugar, black pepper, chilis (optional) and cook it for another 2 minutes with continuous stirring.
  5. Add DOLE Pineapple Chunks for a more flavorful dish. Enjoy!