Lechon Kawali

• 1/2 kilo pork liempo (pork belly)
• 3 garlic cloves, crushed
• 2 laurel leaves (bay leaves)
• 1 teaspoon peppercorns or 1/2 teaspoon black pepper
• salt
• water, for boiling
• oil (for frying)
• Sauce:
• 3 tablespoons soy sauce
• 5 tablespoons vinegar
• 1 shallot, minced or 1 small onion, minced
• 1 garlic clove, minced
• chili peppers (optional)

1. Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
2. Bring to a boil and simmer for 35-45 minutes or until skin is tender.
3. Drain, cool and air dry.
4. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
5. Mix all the sauce ingredients and serve lechon kawali while it's hot.

pork, garlic, laurel leaves, peppercorns, salt, water, oil, soy sauce, vinegar, shallot, garlic, chili peppers

Taken from www.epicurious.com/recipes/member/views/lechon-kawali-52854881 (may not work)