INGREDIENTS
- 1 kg pork belly, (1 big piece, do not slice)
- 1 whole garlic, crushed
- 1 tbsp peppercorns
- 4 pcs laurel leaves
- 1/4 cup soy sauce
- sea salt
- water
- oil for deep frying
- Mang Tomas All-Purpose sauce
INSTRUCTIONS
- Rub sea salt generously on pork belly then cover it tightly with a cling wrap and store in the refrigerator for at least 3 hours.
- Rinse pork in running water making sure all salt has been cleared from the meat.
- Place pork in a pressure cooker together with the soy sauce, garlic, peppercorns, and laurel leaves. Now pour enough water just to cover the entire meat.
- Pressure cook for 30 to 45 minutes, your timing should start when the whistle starts to make sound.
- Once the pork is tender remove it from the pressure cooker and pat it dry with a paper towel.
- Now once the surface of the pork is dried, deep fry it, be very careful as it will splatter.
- Deep fry until golden brown. Remember you just want to make the outside crisp; the inner part is already cooked.
- Once cooked, slice into thin pieces and serve with the lechon sauce.
Credits to: angsarap.net
