Lechon Kawali

1. In a pot add pork belly, red onion, garlic, bay leaves, black peppercorns, 2 tbsp salt, vinegar, and fish sauce.
2. Cover with water, bring to a boil, then lower the heat and simmer for 45 minutes.
3. Remove the pork belly and pat it as dry as possible.
4. Poke holes into the skin and rub the surface of the pork belly with salt. Brush skin with vinegar as well.
5. Let it rest at room temp for 30 minutes then place in a oven set at 250°F for 1.5 hours or until the skin looks dry. You can also leave it in the fridge overnight instead.
6. Deep fry at 350°F for a few minutes on each side and let rest on a cooling rack for 10 minutes.
7. Raise the heat to 375°F and deep fry again until golden brown and the skin has fully puffed up.
8. Serve with spicy vinegar or lechon sauce and enjoy!