CRISPY PORK BELLY (Lechon Kawali)

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Photo Credits: icekrambol.com; CTTO

INGREDIENTS

  • 1/2 kg pork belly (liempo, do not cut)
  • 1 tsp Dry Ginger Powder
  • 1 tsp Five Spice Powder
  • 1/2 tsp white pepper
  • 2 tsp salt

PROCEDURE

  1. Wash the meat under cold water.
  2. Immerse the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.
  3. Take away the pork and rest it in a strainer to let it dry for about 15 minutes. You may take the additional step of patting the pork belly skin dried up with a paper towel for extra crispy skin.
  4. Poke the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We suggest layering the spices in the following order: spice powder, spiced ginger powder, white pepper and salt.
  5. Let it cure for 1 hour, though over night is better for a deeper flavor.
  6. Fill up with sufficient oil a large cast iron pan, enough for deep frying. Stay away from using olive oil since it has a short smoking point. You can put the pork belly in pan while the oil is still cold to prevent any splatter. WARNING!!! The pork will splash a lot, so it is better to use an oven with a heavy lid or use a splash screen to place over your frying pan.
  7. Deep fry meat until golden brown and crispy.
  8. Let it cool a little before slicing as shown in the picture.

Credits to: icekrambol.com