Lechon Kawali

Method

1. Place the pork belly in a pot with the garlic, bay leaves, vinegar, and salt, then add enough water to cover and bring to a boil.
2. Reduce the heat and simmer the pork belly for approximately 30 minutes until tender and cooked through.
3. Remove the pork belly from the pot and pat it thoroughly dry with paper towels, then allow it to rest and air-dry for at least 10 minutes to ensure crispy skin.
4. Heat oil in a deep pan or wok to 375°F (190°C) and carefully lower the dried pork belly into the hot oil.
5. Deep-fry the pork belly for 5 to 7 minutes, turning occasionally, until the skin is golden, blistered, and crackling crisp.
6. Transfer the lechon kawali to a wire rack or paper towels to drain, then chop into serving pieces and serve immediately.