1/2 kilo pork (belly or liempo)
1/4 cup soy sauce
1/4 cup rice wine
2 tbsp. thin strips of ginger
1 tbsp. dried shrimps (hibe)
1 tsp. vetsin
1/2 kilo petsay (Baguio)
1 tbsp. cornstarch

Slice pork into long strips, 1/3″ thick. Arrange in baking pan, top with hibe (previously soaked in a little water for 1/2 hour) and ginger strips. Pour soy sauce, and rice wine, and sprinkle with vetsin. Steam for 1 hour or more till pork is tender. transfer to serving dish. Boil pork drippings in a pan; abdd petsay (cut into big pieces). Cook until petsay is half-wilted. Thicken sauce with dissolved cornstarch. Pour over pork and serve hot.