Crispy Skin Pork Belly (Lechon Kawali)

Place the pork belly in a large pot. Add water to cover the pork belly by at least 2 inches. Add salt, black peppercorns, garlic cloves, and bay leaves.

Bring the water to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 1 hour, or until the pork belly is tender when pierced with a fork.

Carefully drain the pork belly, discarding the boiling liquid and aromatics. Pat the pork belly completely dry with paper towels. Ensure the skin is thoroughly dried.

Using a sharp knife or a scoring tool, score the skin of the pork belly in a diamond pattern. Be careful not to cut into the meat.

For extra crispy skin, you can optionally salt the skin generously and let it air dry in the refrigerator for at least 1 hour, or preferably overnight.

Pour vegetable oil into a deep fryer or a large, heavy-bottomed pot until it's about 3-4 inches deep. Heat the oil to 350°F (175°C).

Carefully lower the pork belly into the hot oil, skin-side down. Fry for about 5-8 minutes, or until the skin is golden brown and puffed up. You may need to do this in batches to avoid overcrowding the pot.

For an even crispier skin, you can remove the pork belly, let it cool slightly, then increase the oil temperature to 375°F (190°C) and fry for another 1-2 minutes until deep golden brown.

Remove the pork belly from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Let it rest for a few minutes before slicing into desired pieces.

Serve the Lechon Kawali immediately with your favorite dipping sauce, such as soy sauce with vinegar or a spicy vinegar dip.