CERVEZA NEGRA VIETNAMESE PORK BELLY

Ingredients:

1 (330 mL)	bottle	CERVEZA NEGRA
2	tbsp	fish sauce
1	pc	red chilli, chopped (siling labuyo)
1	tbsp	brown sugar
1	tsp	grated ginger
1	stalk	lemongrass, use white part only
1/2	kg	MONTEREY LIEMPO CUT
1	tbsp	cornstarch, dissolved in 1/4 cup water

Procedure:

In a bowl, combine first 6 ingredients. Add pork and marinate for at least one hour or overnight.
Drain and reserve marinade. Grill or cook in a pan for 2-1/2 minutes on each side or until fully-cooked. Set aside.
Prepare sauce by simmering remaining marinade for 5 minutes. Strain and simmer for an additional 2 minutes. Add cornstarch mixture, stirring continuously, until thick.

Makes 5 servings

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