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 including the fat. 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, corn, canola, olive, or vegetable only

Directions

 * 1) 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.
 * 2) Lower heat, cover, and continue to cook for about 1 to 1 ½ hours or until meat is tender but not falling apart.
 * 3) Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics.
 * 4) Place on a rack and refrigerate overnight to completely cool and dry.
 * 5) 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.
 * 6) While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
 * 7) Remove meat from the pot and drain on a wire rack set over a baking sheet.
 * 8) Let rest for about 5 minutes and then cut into serving pieces with the butcher knife. Serve hot and plain with lechon sauce or a dip of choice, or with other main dishes.

Tips
To use a conventional method of boiling pork before frying, add 3 cups of water and/or salt to a large cooking pot.