Lechon Kawali

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1. 1Step 1: Pour water into a deep cooking pot and bring it to a boil.
2. 2Step 2: Add the pork belly, 1 tablespoon of salt, peppercorns, and bay leaves. Boil for 30 to 45 minutes or until the meat is fork tender.
3. 3Step 3: Remove the pork belly from the pot and let it cool down for a few minutes on a wire rack.
4. 4Step 4: Rub the remaining 1 tablespoon of salt evenly all over the pork belly, especially on the skin side. Let it air dry for at least 30 minutes.
5. 5Step 5: Heat oil in a deep cooking pot or wok until it reaches 350F (175C).
6. 6Step 6: Carefully lower the pork belly into the hot oil. Fry for 7 to 10 minutes, turning occasionally to brown evenly. Be extra careful as the oil will splatter. Use a lid to partially cover the pot if needed, but do not cover completely.
7. 7Step 7: Remove the pork when the skin is golden brown and crispy all over. Place on a wire rack to drain excess oil.
8. 8Step 8: Let the pork rest for 5 minutes before slicing into serving pieces. Serve immediately with lechon sauce or spiced vinegar.