A Filipino dish. Cut pork belly into cubes and brown all over in hot olive oil, drain and set aside. Fry a chopped onion
and a crushed clove or two of garlic until softened, then add 200 ml pineapple juice, 50 ml white wine vinegar and 50 ml light
soy sauce. Throw in a couple of bay leaves and a tsp of black peppercorns, return the pork to the pan, bring back to a simmer,
cover and cook gently for about an hour, stirring from time to time, until the pork is tender. Stir in 2 Tbs brown sugar and
cook uncovered for 5 minutes or so, to thicken the sauce, then add some fresh pineapple, cored and cut into chunks.
Simmer for another minute or so, to heat up the pineapple, and serve with rice garnished with chopped spring onions.