Ingredients
- •2 lbs skin-on pork belly
- •2 tsp kosher salt
- •4 cloves garlic, smashed
- •2 bay leaves
- •1 tbsp whole peppercorns
- •Neutral oil for frying
- •For dipping sauce (sarsa):
- •¼ cup white vinegar
- •3 tbsp soy sauce
- •1 tbsp sugar
- •4 cloves garlic, minced
- •1 Thai chili, minced
- •Steamed jasmine rice for serving
Instructions
1
Season belly with salt. Place in bag with garlic, bay, peppercorns. Seal.
2
Cook at 185°F (85°C) for 15 h.
3
Make sarsa by combining vinegar, soy, sugar, garlic, and chili.
4
When done, pat skin COMPLETELY dry. Refrigerate uncovered 1 h minimum.
5
Heat 3 inches of oil to 375F.
6
Fry skin-side down 5–6 min until blistered and shattering crisp.
7
Flip 2 more minutes. Drain on rack.
8
Chop into pieces. Serve with sarsa and rice.
Notes
- •Overnight refrigeration gives maximum crispiness - don't skip it
- •Stand back when lowering into oil - it splatters
- •A whole lechon feeds a village; kawali is the home cook's shortcut
- •The vinegar sauce cuts the richness perfectly
Nutrition information
Calories
620 cal
Protein
28g
Fat
52g
Carbs
6g
Tags
filipinofriedcrispy skincelebration