Lechon Kawali

Instructions

1. 1

   Boil the Pork: In a large pot, place the pork belly, peppercorns, bay leaves, crushed garlic, and salt. Add enough water to submerge the meat. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 45-60 minutes until the skin is easily pierced with a fork but the meat is not falling apart.

2. 2

   Dry the Pork: Carefully remove the pork belly from the broth and place it on a wire rack. Let it cool and air dry completely for at least 30 minutes. For an extra crispy crust, pat it dry with paper towels and leave it uncovered in the refrigerator for a few hours.

3. 3

   Prep for Frying: Score the skin with a sharp knife in a crisscross pattern. Rub a pinch of salt over the skin. Heat the cooking oil in a deep, heavy-bottomed pot or wok to 350°F (175°C).

4. 4

   Deep Fry: Carefully lower the pork belly into the hot oil (stand back, as it will splatter). Fry for 10-15 minutes, turning occasionally, until the skin is blistered, deeply golden brown, and incredibly crispy.

5. 5

   Rest and Slice: Remove the pork and drain on a wire rack for 10 minutes. This resting period ensures the juices redistribute. Chop into bite-sized pieces and serve hot with lechon sauce or vinegar.