🔸 Ingredients:
• 1 kg pork belly (with skin on)
• 1 tbsp salt
• 1 tsp black pepper
• 5 cloves garlic (crushed)
• 2 bay leaves
• 1 tbsp vinegar
• Water (enough to boil the pork)
• Oil for deep frying
For the dipping sauce:
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 1 garlic clove (minced)
• 1 chopped chili (optional)
🔸 Directions:
1️⃣ Place pork belly in a pot with garlic, bay leaves, salt, pepper, and vinegar. Add water until the meat is covered.
2️⃣ Boil for 45–60 minutes until tender. Remove and pat dry completely.
3️⃣ Let it rest uncovered in the fridge for 4–6 hours (or overnight) to dry the skin — this is key for crispiness!
4️⃣ Heat oil in a deep pan and fry pork belly until golden and blistered. Flip carefully for even cooking.
5️⃣ Remove, drain excess oil, and rest for 10 minutes before slicing.
6️⃣ Serve hot with soy-vinegar dipping sauce or your favorite gravy.
💡 Tip: Double-frying the pork gives extra crispy skin — fry once on medium heat, rest, then fry
