Bangus Belly ala Pobre

sizzling would be even better! =)

INGREDIENTS:

1 kilo bangus belly, cut into serving pieces

1 head garlic

worcestershire sauce

pepper

calamansi juice

cooking oil

PROCEDURE:

1. Marinate bangus belly with worcestershire sauce, pepper, and calamansi juice for a hour.

2. Fry garlic until golden brown. Set aside.

3. Fry bangus belly.

4. Arrange in a serving platter/sizzling plate and top with garlic.