Back to 6 servings 2 pounds skin-on pork belly, even thickness 2 tablespoons coarse salt, divided: 1 for boiling, 1 for rubbing; kosher or sea, not iodized 2 teaspoons whole black peppercorns 4 pieces dried bay leaves 4 cloves garlic, crushed 2 cups water, enough to cover the pork 2 cups cooking oil, for deep frying; vegetable, canola or peanut spiced vinegar or lechon sauce, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: With a sharp knife, cut a crosshatch pattern into the skin, slicing through the skin layer only. Set the pork in a deep pot, add the garlic, peppercorns, bay leaves and 1 tablespoon of the salt, and pour in enough water to submerge it.2 Step 2: Bring the pot to a boil, then lower the heat so the water barely bubbles. Simmer for 45 minutes to 1 hour, until a fork pierces the meat with little resistance and the pork reads at least 145°F (63°C) in the thickest part, while the slab still holds together.3 Step 3: Transfer the pork to a wire rack. Let it cool, then leave it out to air dry for 30 minutes or longer.4 Step 4: Blot the skin until no moisture remains, using paper towels. Sprinkle the other tablespoon of salt over the skin and the cut flesh and rub it in.5 Step 5: Leave the pork uncovered in the refrigerator for 4 hours at minimum, or overnight, to dry the skin out even more.6 Step 6: Slice the pork into pieces 1 to 2 inches across, then blot them dry once more right before they go into the oil.7 Step 7: Pour oil into a deep, heavy pot or a wok, no more than half full, and heat it to 350°F (175°C).8 Step 8: Working in small batches, lower the pork into the oil skin side down. Fry 5 to 8 minutes, flipping now and then, until the skin turns golden brown and blistered and crisp. Adjust the burner as needed to hold the oil at a steady temperature, and check that the pork has reached an internal temperature of at least 145°F (63°C) with the meat tender and no longer pink.9 Step 9: Scoop the pork out with a slotted spoon and set it on a wire rack to drain for roughly 5 minutes. Serve while hot, with spiced vinegar or lechon sauce and steamed rice.getsaucepan.com/r/715d0cba-9729-5024-b7eb-949ec9690f88
Cook this in Saucepan Lechon Kawali as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
