1.5 kilo pork liempo (pork belly), whole
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
Cooking oil for frying
1/4 cup patis
Sukang Ilocos for serving
rice for serving
tomatoes and red onions for garnish
Put enough water to cover the pork belly
Sprinkle salt, peppercorns, garlic, bay leaves
Place lid and let boil, then lower heat to simmer for 45 minutes to 1 hour or until pork is tender.
Take it out from the pot and place in a colander and let sit for a while so the liquid will drain. Using fork, prick the skin all over, then pat dry with paper towels if necessary.
Season with fish sauce or patis. Place it in fridge and let it sit for several hours.
In a large wok, heat plenty of cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
When the skin side is up, pour cold water onto the skin. This will make the pork skin burst out because of heat and cold colliding. Be careful not to get bursting oil on you and use a cover lid.
Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
Serve it hot with your favorite sukang ilokos or gravy! Enjoy…oh so yummy!