Lechon Kawali

Ingredients

• 2 lbs pork belly, skin on, cut into 2 large slabs
• 6 cups water
• 5 cloves garlic, smashed
• 1 onion, quartered
• 3 bay leaves
• 1 tbsp whole black peppercorns
• 2 tbsp salt
• Vegetable oil, for deep-frying
• 1/2 cup white vinegar
• 2 cloves garlic, minced, for the dip
• 1 small chili, sliced, for the dip
• 1/2 tsp salt, for the dip

Before you cook

• Rinse the pork belly under cold water.
• Smash the garlic cloves and quarter the onion for the poaching liquid.
• Mix the vinegar, minced garlic, chili, and salt together in a small bowl for the dipping sauce.

Steps

1. Place the pork belly in a large pot with the water, garlic, onion, bay leaves, peppercorns, and salt.
2. Bring the pot to a boil, then reduce the heat and simmer for 45 minutes until the pork is tender when pierced with a fork.
3. Lift the pork belly out of the liquid and let it drain on a wire rack.
4. Pat the pork belly completely dry with paper towels.
5. Refrigerate the pork belly uncovered for at least 1 hour, or overnight, to dry out the skin.
6. Heat 3 inches of oil in a deep, heavy pot to 350 F.
7. Lower one slab of pork belly into the oil, skin-side down.
8. Fry for 8-10 minutes, turning occasionally, until the skin is deeply golden and blistered all over.
9. Lift the pork out and drain it on a wire rack or paper towels.
10. Fry the second slab of pork belly the same way.
11. Let the pork rest for 5 minutes, then chop it into bite-sized pieces.
12. Serve immediately with the vinegar dipping sauce.