[recipe servings=”8-10″ time=”3hr 30mins” difficulty=”Intermediate” description=”Lechon Kawali otherwise known as Filipino Crispy Pork Belly. I found this recipe in the Vancouver Sun newspaper and decided i might give it a try. Normally it is something you deep fried but the recipe called for it to be baked, which would make it a bit healthier and easier to make. It did not turn out as great or authentic as the real deep fried version but it was something good to try out.”]
1 kg (2 lbs.) skin on pork belly
30 ml (2 tbsp.) sea salt
5 ml (1 tsp.) whole black peppercorns
8 cloves unpeeled garlic crushed
1 bay leaf
2 ml (1/2 tsp.) sea salt
1 ml (1/4 tsp.) freshly ground black pepper
Place the pork belly skin side up in a pot that is large enough to hold it flat without curling. Add enough water to cover it by a few inches.
Add the first amount of salt, the peppercorns, garlic and bay leaf.
Bring to a bare simmer and cook for 2-2 1/2 hours or so until just tender. The meat should not resist when pierced with a fork.
Turn off the heat and let the meat and liquid cool completely.
Carefully remove the pork belly and place on a large plate.
Discard the liquid. Refrigerate, uncovered, overnight.
Heat the oven to 450°F. If you have a convection feature, use it. Place the pork in a shallow baking dish and season both sides of the pork with salt and pepper.
With a very sharp knife, score the skin in one continuous cut lengthwise.
Roast for 30-45 minutes until the skin has crackled. Let rest for 10 minutes.
Cut into strips along the score lines, then cut each strip into 1-inch pieces. Enjoy!