Adobong Bisaya. Ingredients: 1 kg pork belly, cut in desired sizes. 6 cloves garlic, crushed. 1 tbsp salt. ½ tbsp. peppercorns. 2 laurel leaves. ½ cup vinegar. 1½ cups water. ½ cup cooking oil.

He does his adobo three ways—slow-braised pork ribs, crispy adobo flakes and adobong Bisaya—cooked till dry, then left to fry till crisp in its own fat.