Lechon Kawali

Instructions

1. Prepare the pork belly
   Score the skin of the pork belly in a diamond pattern using a sharp knife, being careful not to cut into the meat. Rub 1 tablespoon of salt all over the pork belly, focusing on the skin. Poke the skin all over with a fork or skewer to create tiny holes, which will help make the skin crispy.
2. Boil the pork
   In a large pot, combine water, the remaining salt, black peppercorns, crushed garlic, bay leaves, onion, and vinegar. Add the pork belly, skin side up (the skin should not be submerged). Bring to a boil, then reduce heat to simmer. Cook for about 1 hour or until the meat is tender but not falling apart.
3. Dry and cool the pork
   Remove the pork from the pot and pat it dry with paper towels. Place on a wire rack, skin side up, and allow to air dry in the refrigerator for at least 4 hours or overnight. This step is crucial for achieving crispy skin.
4. Prepare for deep frying
   Remove the pork from the refrigerator and allow it to come to room temperature for about 30 minutes. Cut the pork belly into 2-inch squares or strips. Heat oil in a deep, heavy-bottomed pot to 350°F (175°C).
5. Deep fry the pork
   Carefully lower the pork pieces into the hot oil, skin side down first. Fry until the skin is golden brown and crispy, about 5-7 minutes. Flip and fry the other sides until golden brown. Be cautious as the oil may splatter. Work in batches if necessary to avoid overcrowding.
6. Drain and rest
   Remove the fried pork pieces and drain on paper towels. Let them rest for a few minutes to allow the juices to redistribute and the skin to become even crispier.
7. Prepare the dipping sauce
   Mix the lechon sauce with soy sauce and white vinegar in a small bowl. Adjust seasoning to taste. Alternatively, you can serve with Filipino liver sauce (sarsa ng lechon) or soy sauce with calamansi or lemon juice.