Lechon Kawali

Description
Got a hot frying pan for cooking? This classic pork dish is made and infused with real herbs, salt, and peppercorns from the boiling water and cooked to a divine, golden-brown crisp and keeps a steamy, robust aroma with the meat. With crunchy skin and super-moist meat, every morsel is pork heaven!

Ingredients

 * 4 pounds whole pork belly
 * 1 head garlic, pounded
 * 2 tablespoons salt, iodized or kosher only
 * 1 tablespoon peppercorns
 * 2 bay leaves
 * water
 * oil for deep frying

Directions
In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top.Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until meat is tender but not falling apart. In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
 * 1) Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.
 * 1) Remove meat from pot and drain on a wire rack set over a baking sheet.
 * 2) Let rest for about 5 minutes and then cut into serving pieces. Serve hot and plain with lechon sauce or a dip of choice or with other main dishes.