Step 1

In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.

Step 2

Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.

Step 3

Drain pork from marinade, reserving about 1 cup of the liquid.

Step 4

In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5 minutes or until reduced.

Step 5

In a small bowl, combine the reduced marinade, oyster sauce, and oil.

Step 6

Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3 minutes on each side.

Step 7

When the pork begins to lose its pink, regularly brush with basting sauce. Continue to grill for about 4 to 5 minutes on each side or until pork is cooked through.

Step 8

Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.

Step 9

In a bowl, combine vinegar, garlic, onion, chili peppers, salt, and pepper.