Crispy Pork Belly Chips

Ingredients for Crispy Pork Belly Chips

• 1 kg pork belly, whole and unsliced
• 1 whole garlic, crushed
• 1 tablespoon peppercorns
• 4 bay leaves
• 1/4 cup Knorr liquid seasoning
• 1 teaspoon baking soda
• 3 tablespoons vinegar
• Sea salt
• 2 cups water
• Oil, for deep-frying

How to cook Crispy Pork Belly Chips

1. 1.Rub pork belly generously with sea salt, wrap, and refrigerate for at least 24 hours. Rinse away salt and pat dry.
2. 2.Place pork skin-side up in a pressure cooker with seasoning, garlic, peppercorns, bay leaves, baking soda, and water.
3. 3.Cook 20 to 30 minutes after pressure is reached, until tender. Remove and pat completely dry.
4. 4.Rub vinegar over the skin, cover, and refrigerate at least 12 hours.
5. 5.Heat oil to 180°C. Slice cold pork thinly, then deep-fry in batches until golden brown and crisp.
6. 6.Drain well and serve with spicy vinegar dip.