Filipino Lechon Kawali

Instructions

1. Prepare the pork belly
   Clean the pork belly thoroughly and pat dry with paper towels. Using a sharp knife, score the skin in a diamond pattern, being careful not to cut into the meat.
2. Boil the pork
   In a large pot, combine water, salt, black peppercorns, crushed garlic, bay leaves, and vinegar. Add the pork belly, skin side up, ensuring it's fully submerged. Bring to a boil, then reduce heat and simmer for about 1 hour until the meat is tender but not falling apart.
3. Dry and season the skin
   Remove the pork from the pot and drain well. Pat the meat dry with paper towels, then rub the baking soda all over the skin. Place the pork belly on a rack, skin side up, and refrigerate uncovered for at least 3 hours or overnight to dry out the skin thoroughly.
4. Prepare for frying
   Remove the pork from the refrigerator and let it come to room temperature for about 30 minutes. Rinse the baking soda off the skin and pat the entire piece completely dry. Cut the pork belly into 2-inch squares.
5. Deep-fry the pork
   Heat the oil in a deep, heavy-bottomed pot to 350°F (175°C). Carefully lower pieces of pork belly into the hot oil, skin side down. Fry in batches to avoid overcrowding, cooking for about 7-10 minutes until the skin is golden brown and crispy. Turn occasionally to ensure even cooking.
6. Drain and rest
   Remove the fried pork belly pieces and drain on paper towels. Let them rest for 5 minutes before serving to allow the juices to redistribute and the crackling to become extra crispy.
7. Make the dipping sauce
   In a small bowl, combine soy sauce, white vinegar, chopped onion, and Thai chili peppers. Mix well and let sit for at least 10 minutes to allow the flavors to meld together.
8. Serve
   Arrange the crispy pork belly pieces on a serving platter. Serve hot with the dipping sauce on the side. Traditional accompaniments include steamed white rice and a tomato and onion salad.