Crispy Pork Belly Chicharon

Ingredients for Crispy Pork Belly Chicharon

• 2 lb pork belly
• 6 cups water
• 2 cups cooking oil
• 1 1/2 tbsp whole peppercorns
• 8 dried bay leaves
• Salt

How to cook Crispy Pork Belly Chicharon

1. 1.Bring water to a boil in a pot. Add salt, bay leaves, peppercorns, and pork belly; cover and boil for 60 minutes.
2. 2.Drain pork and cool. Prick the skin all over with a toothpick, then cut pork in half to make thinner pieces.
3. 3.Rub salt over the pork and air-dry for 1 hour, preferably in front of an electric fan.
4. 4.Heat oil over medium-high heat. Carefully deep-fry pork until crisp and golden brown, using a splatter screen if available.
5. 5.Drain on a wire rack, cool slightly, and serve with spicy vinegar.