|2||lbs. pork belly strip|
|1||tbsp. sea salt|
|1||dried bay leaf|
|vegetable oil for deep-frying|
in a large stockpot submerge pork belly in enough water to cover by one inch. bring up to a boil, and skim off any scum that rises to the surface before adding the remaining ingredients. lower heat to a simmer, and cook until pork is almost fork tender, about 45 minutes. watch carefully, you don't want the pork to fall apart upon deep-frying. air dry pork in a rack (drying encourages crispy skin) until it cools down to room temperature and no moisture clings to the pork. wipe dry if necessary. deep fry in 3-4 inches of vegetable oil, in a heavy skillet with a tight fitting lid. weigh down the lid w/ a heavy can for example, or an upside down mortar so that splattering will be minimized, about 8-10 minutes or until skin is blistered and golden. carefully lift pork belly from hot oil into a paper-lined plate and let stand at least 5 minutes before slicing.