Lechon Kawali (Crispy Pork Belly) - Dairy & Nut Free

Ingredients

• 2 lbs Pork Belly
• 4 cups Water
• 1 tbsp Salt
• 1 tsp Black Peppercorns
• 2 leaves Bay Leaves
• 4 cups Vegetable Oil
• 1/2 cup Sarsa (Dipping Sauce)

Instructions

1. 1In a large, heavy-bottomed pot, combine the 2 lbs pork belly, 4 cups water, 1 tbsp salt, 1 tsp black peppercorns, and 2 bay leaves. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 1 hour, or until the pork belly is tender when pierced with a fork.
2. 2Carefully remove the 2 lbs pork belly from the pot using tongs and place it on a clean plate or cutting board. Let the pork belly cool completely to room temperature, which will take about 1 to 2 hours. Once cooled, thoroughly pat the pork belly dry on all sides with paper towels; this is crucial for achieving crispiness.
3. 3Pour the 4 cups vegetable 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). You can test if the oil is ready by dropping a tiny piece of pork into it; it should sizzle vigorously.
4. 4Carefully lower the cooled and dried 2 lbs pork belly into the hot 4 cups vegetable oil, ensuring not to overcrowd the pot. Fry the pork belly for 10 to 15 minutes, turning occasionally with tongs, until it is deep golden brown and very crispy on all sides. The oil will likely bubble vigorously during this process.
5. 5Using tongs, carefully remove the crispy pork belly from the hot oil and place it on a plate lined with fresh paper towels to drain any excess oil. Let it rest for 5 minutes to allow the crispiness to set.
6. 6Cut the rested 2 lbs pork belly into bite-sized serving pieces, about 1-inch cubes. Serve the Lechon Kawali immediately while hot and crispy, with the 1/2 cup sarsa (dipping sauce) on the side for dipping.

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