This recipe is best served as a snack.
1 Kg 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
Canola or grape seed oil, or frying
Rice or cane vinegar, preferably spicy, for dipping
- 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.
- Remove pork from refrigerator and cut into 10cm slices.
- Fill a wok or Dutch oven at least 10cm of oil and heat to 190°C 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 bite size pieces. Serve immediately with vinegar for dipping.