1 kg pork belly, (1 big piece, do not slice)
1 whole garlic, crushed
1 tbsp peppercorns
4 pcs laurel leaves
1/4 cup soy sauce
oil for deep frying
Mang Tomas All-Purpose sauce
Season pork belly with salt generously. Cover it tightly with a cling wrap and store in the refrigerator for at least 3 hours.
Wash pork in running water until no traces of salt are left.
Add pork in a pressure cooker together with the soy sauce, garlic, peppercorns, and laurel leaves. And pour enough water just to cover the entire meat.
Pressure cook for 30 to 45 minutes, start your timer when the whistle starts to make sound.
When the pork is already tender, remove it from the pressure cooker and pat it dry with a paper towel.
When the the pork is dried, you can start to deep fry each. Be cautious because oil may splatter anytime.
Deep fry until golden brown. No need to overcook since the meat is already tender. You just want to achieve the crispiness of the skin outside.
Turn off heat as soon as its crispy. Drain from oil and place it in a platter lined with paper towels.