INGREDIENTS
2 lbs pork belly, skin on
1 tbsp salt
1 tsp black peppercorns
2 bay leaves
1 head of garlic, crushed
1 onion, quartered
Water, enough to cover the pork belly
Oil, for deep frying
Procedure
1. Boil the pork belly
In a large pot, combine the pork belly, salt, peppercorns, bay leaves, garlic, onion, and water.
Bring to a boil, then lower the heat and simmer for about 30mins or until the pork belly is tender.
Remove the pork belly from the pot and let it cool completely.
Pat it dry with paper towels.
Score the skin of the pork belly in a criss-cross pattern or
Slice the pork belly like in a picture below pattern. (optional)
2. First fry
In a large wok or deep fryer, heat oil to 350°F (175°C).
Carefully lower the pork belly into the hot oil and fry for 10-15 minutes, or until the skin starts to turn golden brown.
Remove the pork belly from the oil and let it drain on paper towels.
3. Second fry
Increase the oil temperature to 375°F (190°C).
Fry the pork belly again for 5-7 minutes, or until the skin is crispy and golden brown.
Remove the pork belly from the oil and let it drain on paper towels.
4. Serve
Slice the pork belly into serving pieces and serve with your favorite dipping sauce.
