deep fried pork belly

By drstel25

flash fried tender pork belly (lechong kawali)
...an alternative to the indulgent whole roast pork (lechon)that is such a festive treat for Filipino families. a slab of pork belly is first boiled until almost tender, air-dried thoroughly then deep-fried to achieve crisp and crunchy skin yet still maintain a tender bite to the meaty strip below.

Ingredients

• 2 lbs. pork belly strip
• 1 tbsp. sea salt
• 1/2 tsp. peppercorns
• 1 dried bay leaf
• vegetable oil for deep-frying

Details

Servings 2
Adapted from babyrambutan.net

Preparation

Step 1

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.