Lechon Kawali

Ingredients

• 500 g Pork Belly
• 6 pcs Garlic
• 1 pcs Onion
• 2 pcs Bay Leaves
• 1 tsp Black Peppercorns
• 2 tsp Kosher Salt
• 1.5 l Water
• 750 ml Vegetable Oil
• 2 tbsp Soy Sauce
• 2 tbsp Cane Vinegar
• 2 pcs Calamansi
• 1 pcs Red Chili

Method

1. In a deep pot over medium heat, combine {pork_belly}, {garlic}, {onion}, {bay_leaves}, {black_peppercorns}, {kosher_salt}, and {water}. Bring to a gentle simmer, skimming as needed, then cook until the {pork_belly} is tender but not falling apart and a knife slides in with light resistance.
2. Lift out the {pork_belly} and pat it very dry with paper towels, then let it air-dry until the surface looks tacky and no longer wet. This helps the skin and edges blister instead of steam.
3. In a small bowl, stir {soy_sauce}, {cane_vinegar}, and {calamansi} until sharp and balanced. Add {red_chili} for gentle heat, then set aside so the flavors meld.
4. Heat {vegetable_oil} in a deep heavy pot over medium-high heat until shimmering. Fry the {pork_belly} carefully without crowding, turning as needed, until deeply golden, crisp, and audibly crackling; work in batches if needed so the oil stays hot.
5. Transfer the {pork_belly} to a rack and rest briefly until the crust sets and the juices settle, keeping it crisp.
6. Chop the {pork_belly} into bite-size pieces and serve at once with the {soy_sauce} dipping sauce. Squeeze over extra {calamansi} just before eating for a bright finish.