Lechon Kawali (Crispy Pork Belly)

Ingredients

• 2 lbs Pork Belly
• 6 cups Water
• 1 tbsp Salt
• 1 tsp Black Peppercorns
• 2 leaves Bay Leaves
• 4 cups Cooking Oil
• 1/2 cup Vinegar (Coconut or Apple Cider)
• 2 tbsp Soy Sauce (Gluten-Free)
• 1 tsp Sugar
• 1 small Onion
• 2 cloves Garlic

Instructions

1. 1Place the 2 lbs of pork belly in a large pot. Add the 6 cups of water, 1 tbsp of salt, 1 tsp of black peppercorns, and 2 bay leaves.
2. 2Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the pork is tender when pierced with a fork.
3. 3Carefully remove the 2 lbs of pork belly from the pot. Place it on a plate or cutting board and allow it to cool completely to room temperature, which will take about 1 hour. Once cooled, pat the pork belly thoroughly dry with paper towels.
4. 4Pour the 4 cups of cooking oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully lower the cooled and dried pork belly into the hot oil. Fry for 10-15 minutes, turning occasionally, until all sides are golden brown and very crispy. The oil should be sizzling actively around the pork.
6. 6Using a slotted spoon or tongs, remove the crispy pork belly from the hot oil. Place it on a plate lined with paper towels to drain any excess oil.
7. 7While the pork is draining, prepare the dipping sauce. In a small bowl, combine the 1/2 cup of vinegar, 2 tbsp of gluten-free soy sauce, 1 tsp of sugar, 1 small chopped onion, and 2 minced cloves of garlic. Stir well to combine.
8. 8Cut the crispy pork belly into bite-sized pieces. Serve the Lechon Kawali immediately with the prepared dipping sauce on the side.

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