Crispy Pork Lechon Kawali Bowl

Instructions

1. Boil the pork belly
   In a large pot, place the pork belly and add enough water to cover. Add 1 tablespoon salt, black peppercorns, crushed garlic, and bay leaves. Bring to a boil, then reduce heat and simmer for about 1 hour or until the pork is tender but not falling apart.
2. Dry and score the skin
   Remove the pork from the pot and place on a wire rack to cool and dry completely (about 30 minutes). Once dry, rub the skin with vinegar and the remaining salt. With a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
3. Refrigerate to dry
   Place the pork belly skin-side up on a tray and refrigerate uncovered for at least 3 hours or overnight. This helps to dry out the skin, which is crucial for achieving maximum crispiness.
4. Deep fry the pork belly
   Heat oil in a deep pan to 350°F (180°C). Carefully place the pork belly skin-side down in the hot oil. Fry for about 7-10 minutes until the skin becomes golden and crispy. Flip and cook the other side for another 5 minutes. Remove and drain on paper towels.
5. Rest and slice the pork
   Let the fried pork belly rest for about 10 minutes before slicing into 1-inch thick pieces. The skin should be crispy and the meat should be juicy and tender.
6. Assemble the bowl
   Place a cup of warm jasmine rice in each serving bowl. Arrange 3-4 pieces of crispy pork belly on top. Add a portion of atchara on the side and drizzle with liver sauce according to taste.
7. Garnish and serve
   Sprinkle chopped spring onions over the dish and serve with calamansi or lime wedges on the side. The citrus adds a fresh tang that complements the rich pork perfectly.