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From @Tasty

Lechon Kawali (Filipino Crispy Pork Belly)

2 hr · Serves 4

2 hrtotal
20 minhands on
10steps
4servings

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Ingredients

For the pork

  • 1 kg pork belly, skin-on (about 2 lb)
  • 1 head garlic, halved horizontally
  • 1 medium yellow onion, quartered
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 2 tbsp salt
  • Water, to submerge
  • Neutral oil, for deep frying

For the dipping sauce

  • 1/2 cup cane vinegar (or coconut vinegar)
  • 1 tbsp soy sauce
  • 1 small shallot, finely chopped
  • 2 cloves garlic, crushed
  • 1–2 bird's eye chilies, sliced
  • 1/2 tsp crushed black pepper
  • 1/2 tsp salt
  • 1/2 tsp sugar

To fry and serve

    Method

    For the pork

    1. Place the pork belly skin-side down in a heavy pot or Dutch oven, along with the halved garlic head, quartered onion, bay leaves, black peppercorns, and 2 tbsp salt.

    2. Pour in enough water to completely submerge the pork belly.

    3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the pork skin and meat are tender, about 45–60 minutes.

      Then 45 min of waiting

    4. Carefully remove the pork belly from the liquid and transfer it to a wire rack to drain and cool completely.

    5. Score or poke small holes all over the skin using the tip of a knife or a skewer to help it crisp up.

    6. Lightly rub salt over the skin and refrigerate uncovered for at least 4 hours (or overnight for best results) to dry out the skin.

      Then 240 min of waiting

    For the dipping sauce

    1. In a small bowl, combine the cane vinegar, soy sauce, shallot, garlic, chilies, black pepper, salt, and sugar. Mix until the sugar and salt dissolve.

    To fry and serve

    1. Heat neutral oil in a deep pot or wok to 350°F (175°C). The oil should be deep enough to submerge the pork belly block.

    2. Carefully lower the pork belly into the hot oil skin-side down and fry, turning occasionally, until the skin turns deep golden, bubbly, and extremely crispy, 10–15 minutes.

      Cover partially with a splatter guard, as the oil will spit significantly during frying.

    3. Remove from the oil and drain on a wire rack for 5 minutes before slicing into bite-sized pieces. Serve immediately with the dipping sauce.

      Then 5 min of waiting

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