Easy Deep Fried Lechon Kawali

Instructions

1. Cut the pork belly slab in half, width-wise, to achieve two equally sized slabs.
2. Bring a stock pot filled with 6 quarts of water to a boil, then add pork belly slabs. Boil on medium-high for 40 minutes, covered. For added flavor, add ground pepper and bay leaves to the boiling water.
3. Remove pork belly from stock pot and transfer to a cooling rack placed over your sink. Sprinkle salt over the pork belly skin, then allow to air dry for at least 10 minutes.
4. While the pork belly slabs are drying, heat you your deep fryer with 6 cups of peanut oil to 375°F, about 5 minutes. If you do not have a deep fryer, heat the oil in a heavy duty pot, such as a Dutch oven.
5. Deep fry one slab of boiled pork belly at a time. Fry for at least 6 minutes, or until skin is a deep golden brown and crispy. It is ready when you run a metal fork over the skin and hear crackling sound throughout.
6. Once the pork belly is deep fried and done, transfer it back to the cooling rack to drain of excess oil and allow to cool for 5 minutes.
7. We like to eat our lechon kawali sliced in cubes, so slice the pork belly with a sharp knife accordingly. Serve with a bowl of steaming white rice and a side of Mang Tomas dipping sauce.

• Servings : 6 servings
• Ready in : 45 Minutes
• Course : Entrée
• Recipe Type : Dinner, Lunch, Pork
• Ingredient : Bay leaves, Cooking oil, Ground pepper, Kosher salt, Pork belly