Lechon Kawali

Ingredients

• 1 kgpork belly
• 2 tbspvinegar
• 4 clovesgarlic
• 2bay leaves
• oilfor deep frying
• to tastefine sea salt

Method

1. Begin by preparing the pork belly. Rinse the 1 kg pork belly under cold water and pat it dry with paper towels. This ensures that the skin will crisp up nicely. Rub the pork belly generously with fine sea salt, making sure to cover all sides. Let it sit for about 30 minutes to allow the salt to penetrate the meat.
2. In a large pot, place the seasoned pork belly along with 2 tbsp vinegar, 4 cloves of crushed garlic, and 2 bay leaves. Add enough water to cover the pork belly completely. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the pork belly for about 45 minutes, or until it is tender and can be easily pierced with a fork.
3. Remove the pork belly from the pot and let it cool slightly. Once cool enough to handle, pat it dry with paper towels to remove excess moisture. This step is crucial for achieving a crispy skin during frying.
4. In a deep frying pan or large wok, heat enough oil to submerge the pork belly pieces over medium-high heat. Carefully add the pork belly pieces to the hot oil. Fry them in batches if necessary to avoid overcrowding the pan. Fry until the skin is golden brown and crispy, about 5-7 minutes per side. The pork should have a deep, rich color and a satisfying crunch when tapped with a fork.
5. Once fried, remove the pork belly pieces from the oil and drain them on a wire rack or paper towels to remove excess oil. Allow them to rest for a few minutes before slicing.
6. Taste a small piece of the pork belly to check for seasoning. If needed, sprinkle a little more fine sea salt to enhance the flavor. Serve the Lechon Kawali hot, accompanied by rice, bread, or a fresh salad, and enjoy the crispy, savory delight with family and friends.