Got a hot frying pan for cooking? This classic, crispy pork dish is made and infused with real herbs, salt, and peppercorns from the boiling water and cooked to divine, golden-brown perfection and keeps a steamy, robust aroma with the meat then including the fat. With crunchy skin and super-moist meat, every morsel is pork heaven!
- 4 pounds whole pork belly
- 1 head garlic, pounded
- 2 tablespoons salt, iodized or kosher only
- 1 tablespoon peppercorns
- 2 bay leaves
- 3 cups water, cold or lukewarm only
- oil for deep frying, corn, canola, olive, or vegetable only
- In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and continue to cook for about 1 to 1 ½ hours or until meat is just tender but not falling apart.
- Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics.
- Place on a rack and refrigerate overnight to completely cool and dry.
- In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350° F to 375° F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed.
- While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
- Remove meat from the pot and drain on a wire rack set over a baking sheet.
- Let rest for about 5 minutes and then cut into serving pieces with the butcher knife. Serve hot and plain with lechon sauce or a dip of choice, or with other main dishes.
To use a conventional method of boiling pork before frying, add 3 cups of water and salt to a large cooking pot.