1 kilo or 2.2 lbs pork belly (liempo) with skin on, cut into 1/2-inch thick pieces
1 cup white vinegar (or palm or cane vinegar)
1 tablespoon black peppercorns, cracked
1/2 head garlic, minced or crushed
1 tablespoon salt
In a bowl, marinate the pork belly cuts in vinegar, garlic, salt, and pepper for at least one hour. Grill pork over charcoal on both sides until cooked. Slice into bite-size pieces. Serve warm with a garlic-vinegar dip (bawang at suka), soy sauce-vinegar dip, or soy sauce-lemon/lime/calamansi dip.