lechon belly:
1 kg slab skin on (boneless pork belly)
10 to 30 g salt
ground black pepper
few stalks of lemongrass (ginger can be used as a substitute)
100 g spring onions
100 g crushed garlic
liver sauce:
1 kg pork liver (cubed, chicken liver can be used as a substitute)
300 g onions (diced)
100 g garlic (crushed)
water as needed
cornstarch as needed
sugar as needed
salt as needed
crushed black pepper as needed
soy sauce (for color) as needed
sinamak (spiced vinegar):
white vinegar as needed
peeled garlic cloves as needed
fresh/dried chilies as needed
salt as needed
black pepper as needed
sugar as needed
Add everything in a blender and blend until somewhat smooth.
Adjust seasoning if needed.