Step 1

Boil water in a cooking pot.

Step 2

Add dried bay leaves and whole peppercorn. Cook for 2 minutes.

Step 3

Add pork belly. Cover and cook in medium heat for 30 minutes or until tender. Turn the meat over (if necessary) to equally cook the opposite side.

Step 4

Remove the pork belly from the cooking pot. Place it in a clean plate. Let it cool down until you can safely handle it with your hands.

Step 5

Rub salt all over the pork. Let it stay for 15 minutes.

Step 6

Heat oil in a deep cooking pot. Once the oil gets hot (320F to 350F), put the boiled pork belly in skin side facing down. Deep fry until the skin turns brown. Note: there is no definite time for this step. Use the sound of the oil as your queue. When the oil starts to calm down a bit, check the pork belly to see if the skin is brown.

Step 7

Turn the pork belly over and deep fry the opposite side for 5 minutes.

Step 8

Remove the entire pork belly slab from the cooking pot. Place it in a plate with grates or lined with paper towel. Let it rest for 10 to 15 minutes. Note: turn off the stove during this time.

Step 9

Turn on the stove to heat the oil. Once the oil is hot enough, put the pork belly back into the pot skin side facing down. Deep fry for 3 to 6 minutes or until golden brown.

Step 10

Remove from the cooking pot. Put on a plate and let the excess oil drip.

Step 11

Test for crispiness by hitting the crackling (crispy skin) lightly with a fork or knife. It should create a sound. Chop the super crispy lechon kawali into bite-sized pieces.

Step 12

Transfer to a serving plate. Serve with your favorite dipping sauce and a cup of warm rice.

Step 13

Share and enjoy!