Your favorite part of daing na bangus, slow-braised in oil until fall-apart tender
Bangus belly is arguably the best part of daing na bangus, and it's such a treat to have. Fatty and full of flavor, it holds up well to a long, slow braise in oil with garlic, peppercorns, olives, and pickle relish. This one's worth making in bulk — it keeps well, jars nicely, and technically makes a great gift. The likelier outcome is that you keep it all to yourself. Also, free garlic confit!
Prep bangus: Cut bangus belly into 2-inch fillets. Pat completely dry with paper towels.
Fry bangus: Heat a thin layer of oil in a pan over medium-high heat. Fry bangus fillets until golden brown on both sides, about 3–5 minutes. Set aside.
Layer: In a large, heavy-bottomed pot, lay down a layer of carrot rounds, whole garlic cloves, olives, pickle relish, peppercorns, laurel leaves, and oyster sauce. Place fried bangus on top, then repeat the layering until everything is used up.
Add liquids: Pour in the oil and enough water to just cover the fish.
Cook bangus: Bring to a gentle simmer over medium-low heat. Cover and cook for 20 minutes, until the water has fully evaporated and the bangus has absorbed the flavors.
