Crispy Bangus Belly with Chili Garlic Sukang Iloko Drizzle Recipe

Name: Crispy Bangus Belly with Chili Garlic Sukang Iloko Drizzle Recipe
Total time: 45 min
Ingredients: 4 pieces (about 1½ lbs/680g) bangus (milkfish) belly, scaled and cleaned; 1 tsp sea salt; ½ tsp freshly ground black pepper; 2 tbsp coconut oil (only if needed for leaner belly cuts); ½ cup Sukang Iloko (sugarcane vinegar) or apple cider vinegar; 4-6 bird's eye chilies (siling labuyo), thinly sliced; 4 cloves garlic, minced; 1 small shallot, finely diced; 1 tbsp calamansi juice (or lime juice); ¼ tsp sea salt; ⅛ tsp coconut sugar (optional, minimal amount for balance); 2 large sayote (chayote squash), peeled and seeds removed; 2 tbsp coconut oil; 3 cloves garlic, minced; 1 small onion, finely diced; 1 pandan leaf, tied in a knot (optional); ½ cup full-fat coconut milk; 2 tbsp chopped fresh cilantro or scallions for garnish

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Crispy-skinned milkfish belly paired with a tangy, spicy Sukang Iloko drizzle, served with a blood sugar-friendly sayote and coconut rice substitute that captur

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