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. Remove and let cool completely.
2. Dry and score the pork
   Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut through to the meat. Rub the remaining salt all over the skin. Place on a wire rack and refrigerate uncovered for at least 3 hours or overnight to dry out the skin.
3. Deep fry the pork belly
   Heat 2 tablespoons of oil in a deep pan over medium-high heat. Carefully place the pork belly skin-side down and fry until the skin is golden brown and crispy, about 10-15 minutes. Flip and cook the other side for another 5-7 minutes. Remove and let rest for 10 minutes before slicing into bite-sized pieces.
4. Make the garlic rice
   In a large pan, heat 1 tablespoon of oil over medium heat. Add the minced garlic and sauté until golden brown and fragrant, about 1-2 minutes. Add the cooked rice and stir-fry for about 3-4 minutes until well combined and heated through. Season with salt to taste.
5. Prepare the lechon sauce
   In a small saucepan, combine soy sauce, vinegar, and brown sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for 3-5 minutes until slightly thickened. Remove from heat and let cool.
6. Assemble the bowls
   Divide the garlic rice among four bowls. Arrange the crispy pork belly pieces on top. Place tomatoes and cucumber slices on the side. Drizzle with lechon sauce and garnish with chopped green onions.