Pinoy Pork BBQ with Calamansi Chimichurri

Ingredients

• 1 kg pork belly
• 1 ½ bottle (775 g) Banana Ketchup
• 3 cups brown sugar
• 6 garlic cloves
• 2 red onions
• 2 cups lemon-lime soda
• ½ cup white vinegar
• 2 tbsp spanish paprika
• ½ cup worcestershire sauce
• 1 tbsp garlic powder
• 1 tbsp chili pepper
• ¼ tsp cumin
• 3 garlic cloves
• ½ tsp rock salt
• 1 cup flatleaf parsley
• 1 cup cilantro
• 3 tbsp calamansi juice
• ¾ cup calamansi concentrate
• ¼ cup apple cider vinegar
• 1 tsp red pepper flakes
• salt
• black pepper
• ¼ -1/2 cup olive oil
• brown sugar