Lechon Kawali — Crispy Fried Pork Belly

Bring the water to a boil in a deep pot. Add the pork belly, 1 tablespoon of the salt, the peppercorns and the bay leaves. Simmer for 30 to 45 minutes, until a fork slides into the meat easily.

Lift the pork out onto a wire rack and let it cool. Rub the remaining salt over every surface, working it hard into the skin. Leave it to air dry for at least 30 minutes.

💡 This is the step that decides whether the dish works. Water on the skin turns to steam in the fryer and steam makes the skin tough and bubbly-wrong instead of crisp. Uncovered in the fridge overnight is even better than 30 minutes on the counter.

Heat the oil in a deep pot or wok to 175°C (350°F). Lower the pork in carefully, skin side down first.

💡 Stand back and use a lid as a shield for the first thirty seconds. Even well-dried pork belly spits hard when it goes in, and this is genuinely the most dangerous moment in the recipe.

Fry for 7 to 10 minutes, turning occasionally, until the skin is golden, blistered and hard to the touch.

Drain on a wire rack for 5 minutes, then chop into thick pieces with a heavy knife. Serve at once with spiced vinegar or lechon sauce.

💡 A rack, not paper towel. Paper traps steam under the pork and softens the bottom skin within a minute — undoing everything.