INGREDIENTS:
- 2 pounds boneless skin-on pork belly, cut in half
- 8 medium cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- ½ cup soy sauce
- Kosher salt
- Canola or peanut oil, for frying
- Rice or cane vinegar, spicy, or Lechon sauce, for dipping
- In a large pot, place pork belly, skin side down. Add enough water to submerge it. Add garlic, bay leaves, peppercorns, and soy sauce.
- Bring to a boil over medium-high heat. Lower heat. Reduce to a simmer. Cover.
- Cook until you can pierce pork skin with a and no resistance, about 1 hour. Transfer pork to a wire rack set on a rimmed baking sheet. Season with salt all over.
- Refrigerate pork until the skin has completely dried, for 6 hours or overnight. Remove from refrigerator. Cut into 2-inch slices.
- Fill a FIREDISC® cooker with oil. Heat to high heat. Working in batches, fry pork until browned and skin has bubbled and crisped, for 7 to 10 minutes. Transfer pork to a paper towel-lined plate.
- Season with salt to taste. Cut pork slices into 1-inch pieces. Serve immediately with vinegar or Lechon sauce for dipping.
- NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
- Inspiration and photo from Serious Eats - https://www.seriouseats.com/lechon-kawali-filipino-crispy-fried-pork-belly-recipe
