Garlic pepper pork comes together faster than it looks. The pork belly is cut small — ½-inch cubes — so it tenderizes quickly without any braising or simmering. Starting it in a cold pan over medium heat also helps: the fat renders out gradually, and the pork essentially slow-cooks in its own fat before the sauce ever comes in. The result is closer to a glaze than a sauce, and the rendered fat in the pan is intentional, not a mistake.
A note on the pepper: this dish isn't spicy in the chili sense. Black pepper brings a sharp, aromatic heat that hits differently — more of a back-of-the-throat warmth than a burn. If you're sensitive to it, start with 1 tsp and adjust from there.
Add the calamansi off the heat or on very low — high heat turns it bitter fast. No calamansi? Lemon works at the same amount. Vinegar is sharper, so start with 1 tsp and taste as you go.
Render pork: Place pork belly in a cold stainless pan in a single layer then turn heat to medium. Let fat render and cook until edges are lightly crisp, about 10-15 minutes.
Crisp garlic: If pork did not render much fat, add 1 tbsp of oil. Push pork to the side, or remove briefly. Add garlic and fry garlic until lightly golden and fragrant. Return pork if removed.
Add seasonings: Add soy sauce and black pepper; let cook for 2–3 minutes. Add oyster sauce and sugar, then simmer for another 1–2 minutes. Season with salt to taste.
Finish: Lower heat and add calamansi juice. Toss until everything is glossy and well-coated.
