Boil water in a cooking pot.

Add dried bay leaves and whole peppercorn. Cook for 2 minutes.

Add pork belly. Cover and cook in medium heat for 30 minutes or until tender. Turn the meat over (if necessary) to equally cook the opposite side.

Remove the pork belly from the cooking pot. Place it in a clean plate. Let it cool down until you can safely handle it with your hands.

Rub salt all over the pork. Let it stay for 15 minutes.

Heat oil in a deep cooking pot. Once the oil gets hot (320F to 350F), put the boiled pork belly in skin side facing down. Deep fry until the skin turns brown. Note: there is no definite time for this step. Use the sound of the oil as your queue. When the oil starts to calm down a bit, check the pork belly to see if the skin is brown.

Turn the pork belly over and deep fry the opposite side for 5 minutes.

Remove the entire pork belly slab from the cooking pot. Place it in a plate with grates or lined with paper towel. Let it rest for 10 to 15 minutes. Note: turn off the stove during this time.

Turn on the stove to heat the oil. Once the oil is hot enough, put the pork belly back into the pot skin side facing down. Deep fry for 3 to 6 minutes or until golden brown.

Remove from the cooking pot. Put on a plate and let the excess oil drip.

Test for crispiness by hitting the crackling (crispy skin) lightly with a fork or knife. It should create a sound. Chop the super crispy lechon kawali into bite-sized pieces.

Transfer to a serving plate. Serve with your favorite dipping sauce and a cup of warm rice.

Share and enjoy!