Oven lecheon kawali

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   • 2 pounds boneless skin-on pork belly, cut in half
   • 8 medium cloves garlic, smashed
   • 2 bay leaves
   • 1 tablespoon black peppercorns
   • 1/2 cup soy sauce
   • Kosher salt
   • Canola or peanut oil, for frying
   • Rice or cane vinegar, preferably spicy, for dipping
     

   
   
   
   

   1. Place pork belly, skin side down, in a large pot and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
      
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      Remove pork from refrigerator and cut into 3/4-inch slices.
      
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      Fill a wok or Dutch oven at least 4 inches oil and heat to 375°F over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into 1/2-inch pieces. Serve immediately with vinegar for dipping.