INGREDIENTS:
- 2 lbs pork belly
- 5 to 6 cups water
- 6 pcs dried bay leaves
- 6 cloves garlic, peeled
- 1 medium red onion, sliced
- 6 tbsp salt
- ½ tbsp garlic powder
- ½ tsp ground black pepper
- 4 to 5 cups cooking oil, for deep frying
HOW TO COOK:
- Pour the water into a cooking pot, heat, and bring water to a boil.
- Put- in the garlic, onion, dried bay leaves, and 3 tablespoons of salt then let it boil for 3 minutes.
- Put- in the pork belly then cover and boil in medium heat for 40 minutes.
- Remove the boiled pork belly from the cooking pot and place in a clean plate.
- Let the pork belly cool down for a few minutes.
- Rub the remaining salt along with the garlic powder and ground black pepper all over the belly slices.
- Cover the belly and refrigerate for at least 2 hours to let the meat absorb the flavors from the rub.
- Pour and heat the cooking oil in a large cooking pot or a deep fryer.
- Once the oil gets hot, start to deep fry the pork belly per batch.
- Cook it until the color turns golden brown and the skin gets crisp.
- Remove the belly from the fryer and let the excess oil drip.
- Slice the deep fried lechon carajay into bite sized pieces.
- Arrange in a serving plate and serve with a dip composed of chopped onion, soy sauce, vinegar, and chili peppers. Enjoy!
IMAGE: pinoyadventurista.com
Also try: Roasted/ Lechon Pork Belly
