Photo Credits: instagram.com/ocram83


  • 1 kg pork belly, (1 big piece, do not slice)
  • 1 whole garlic, crushed
  • 1 tbsp peppercorns
  • 4 pcs laurel leaves
  • 1/4 cup soy sauce
  • sea salt
  • water
  • oil for deep frying
  • Mang Tomas All-Purpose sauce


  1. Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least 3 hours.
  2. Rinse pork in running water making sure all salt has been cleared from the meat.
  3. Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, and laurel leaves. Now pour enough water just to cover the entire meat.
  4. Pressure cook for 30 to 45 minutes, your timing should start when the whistle starts to make sound.
  5. Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
  6. Now once the surface of the pork is dried, deep fry it, be very careful as it will splatter.
  7. Deep fry until golden brown. Remember you just want to make the outside crisp; the inner part is already cooked.
  8. Once cooked, slice into thin pieces and serve with the lechon sauce.

Credits to: angsarap.net