Pork and Shrimp Sarap (Savory Filipino Stew)

Pat pork belly cubes dry with paper towels. Season lightly with salt and black pepper.

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown pork belly on all sides, about 4-5 minutes. Work in batches to avoid crowding. Remove and set aside.

In the same pot, add more oil if needed. Sauté garlic, yellow onion, and ginger until fragrant and onion is translucent, about 3-4 minutes.

Return browned pork to the pot. Pour in chicken broth, soy sauce, and white vinegar. Bring to a rolling boil, then reduce heat to maintain a gentle simmer.

Add potato and carrot cubes. Reduce heat to medium-low and simmer covered for 20 minutes, until pork is tender and vegetables are nearly cooked. Verify pork has reached an internal temperature of at least 145°F (63°C) using a food thermometer.

Stir in heavy cream for richness. Taste and adjust seasoning with more salt, pepper, or a splash of soy sauce if needed.

Add shrimp to the stew. Cook for 2-3 minutes, flipping once, until shrimp are pink and curled into a C-shape (not O-shaped). Remove from heat immediately when done.

Remove from heat. Stir in half the parsley.

Ladle stew into deep bowls. Garnish with remaining parsley and sliced scallion.

Serve hot over steamed jasmine rice. Enjoy with family!