Keto Lechon Kawali

Ingredients

• about 910 g Pork belly
• 2 tsp Salt
• 1 tsp Black pepper
• 4 cups Coconut oil
• 1/4 cup Apple cider vinegar
• 1 tbsp Coconut aminos
• 2 cloves Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 910 g pork belly dry with paper towels. Rub the pork belly all over with the 2 tsp salt and 1 tsp black pepper.
2. 2In a large, heavy-bottomed pot, add the 4 cups coconut oil. Heat the oil over medium-high heat until it reaches 175°C.
3. 3Carefully lower the seasoned about 910 g pork belly into the hot 4 cups coconut oil. Fry for 20-30 minutes, turning occasionally, until the pork belly is golden brown and crispy on all sides. The internal temperature should reach 74°C.
4. 4Using tongs, carefully remove the crispy pork belly from the pot and place it on a plate lined with paper towels to drain any excess oil. Let it rest for 5 minutes.
5. 5While the pork belly is draining, prepare the dipping sauce. In a small bowl, combine the 1/4 cup apple cider vinegar, 1 tbsp coconut aminos, and the 2 cloves minced garlic.
6. 6Cut the rested pork belly into bite-sized pieces, about 2.54 cm cubes. Serve the crispy pork belly immediately with the prepared dipping sauce on the side.

Substitutions

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