Crispy Fried Pork Belly
3 to 4 lbs boneless skin-on pork belly, cut into 1-inch strips (lengthwise)
1 head of garlic, smashed
4 bay leaves
2 tbsp black peppercorns
1/2 cup soy sauce
kosher salt (to taste)
vegetable oil, for frying
Mang Tomas sauce or rice vinegar for dipping
(optional) slices of green chili and garlic in vinegar
Take 3 to 4 lbs. of skin-on boneless pork belly, cut into 1-inch strips lengthwise, place them in a large pot with the skin facing down, and fill the pot with enough water to completely cover the meat.
Add in 1 head of garlic, smashed, 4 bay leaves, 2 tbsp black peppercorns, and 1/2 cup of soy sauce.
Bring this to a boil over medium heat, and when it's boiling, turn down the heat to very low, cover with a lid, and continue to boil for 1 1/2 hours. The pork is done when you can easily pierce the skin with a knife.
Transfer the pork to a metal rack over a baking sheet, and season with kosher salt on all sides. Leave this in the fridge overnight to let the pork air-dry. Making sure the pork is completely dry will prevent splashing when the pork is being fried.
The following day when you're ready to fry, fill a large wok with vegetable oil at least 2 to 3 inches high, and heat on medium heat. When the oil is hot, add the strips of pork belly one at a time, and fry for 5 to 7 minutes, or until the pork is browned and the skin has become crisp. Be careful of potential splattering of the hot oil.
When the pork is done, transfer to a plate lined with paper towels, and let it cool for 5 minutes.
When it has cooled, cut the pork into half inch pieces. Serve with Mang Tomas sauce or rice vinegar with slices of green chili and sliced garlic for additional flavor. Enjoy!