Lechon Kawali

Ingredients

• 800 g pork belly, skin on
• 1 onion, quartered
• 5 garlic cloves, smashed
• 1 tbsp peppercorns
• 3 bay leaves
• 1 tbsp salt
• Oil for frying
• Liver sauce or vinegar with garlic, to serve

Method

1. Boil the pork belly with onion, garlic, peppercorns, bay leaves and salt for about 60 minutes until tender.
2. Remove, pat dry, and chill uncovered for at least 2 hours.
3. Prick the skin all over with a fork or skewer to help it bubble.
4. Fry in hot oil skin-side down, with a splatter lid ready. Cook for about 12 minutes per side until deeply golden.
5. Drain, rest 5 minutes, chop into thick pieces, and serve with your favorite dip.

Tip. Chilling matters as much as boiling. A cold, dry skin fries crisp instead of soggy.