Lechon Kawali (Filipino Crispy Fried Pork Belly) Recipe
- 2 pounds boneless skin-on pork belly, cut in half
- 8 medium cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1/2 cup soy sauce
- Kosher salt
- Canola or peanut oil, for frying
- Rice or cane vinegar, preferably spicy, for dipping
- Place pork belly, skin side down, in a large pot and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
- Remove pork from refrigerator and cut into 3/4-inch slices.
- Fill a wok or Dutch oven at least 4 inches oil and heat to 375u0b0F over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into 1/2-inch pieces. Serve immediately with vinegar for dipping.
pork belly, cloves garlic, bay leaves, black peppercorns, soy sauce, kosher salt, peanut oil, cane vinegar
Taken from www.seriouseats.com/recipes/2015/02/lechon-kawali-filipino-crispy-fried-pork-belly-recipe.html (may not work)