Directions

To Prep

1. Place pork belly, garlic, salt, peppercorns and bay leaves into a pot. Pour in water just enough to cover the ingredients. Boil for 2 mins, skimming froth off the water surface. Then, simmer for 1½ hours until meat is tender.
2. Remove pork and pat dry with paper towels, removing any stray aromatics. Refrigerate overnight.

To Cook

1. Heat oil (enough to cover the pork) in a large pot to 190 degrees Celcius. Deep fry pork until deeply browned and skin has bubbled and puffed.
2. Dish the pork out and drain on a wire rack. Allow to rest for 5 mins before cutting into bite-sized pieces. Serve immediately with lechon sauce or a dipping sauce of your choice.