Crunchy Lechon Kawali Recipe

Place pork belly, rock salt, black peppercorns, and bay leaves in a large stockpot. Fill with water until pork is completely submerged. Bring to a boil. Lower heat and cover pot partially. Simmer for about 1 hour or until fork-tender. Reserve 1 to 2 cups pork broth to make the sauce.

Transfer meat to a wire rack; let it sit until completely dry. Wrap meat in plastic wrap and freeze overnight.

Heat vegetable oil in a deep, heavy-bottomed pot. Deep-fry frozen pork for 10 minutes. Remove from pan, pat dry, and let it sit on a wire rack for 1 hour.

Deep-fry pork again in preheated oil. Sprinkle skin with ice-cold water and let it crackle. Fry for about 5 to 8 minutes or until golden brown and crispy.

Chop into 2-inch pieces. Serve with your favorite sauce. Serve immediately.