Lechon Kawali

Pork

• pork belly1 kg
• garlic cloves6
• bay leaves3
• black peppercorns1 tbsp
• salt2 tbsp
• vegetable oil1 l

Sauce

• liver pâté100 g
• cane vinegar4 tbsp
• brown sugar2 tbsp
• garlic cloves2
• breadcrumbs2 tbsp
• water100 ml

To serve

• rice (optional)300 g

Pork

1. 01

   Crush the 6 garlic cloves for the pork. Simmer the pork belly with the garlic, the bay leaves, the peppercorns and the salt in water to cover for 60 to 75 minutes, until a skewer goes in easily.

2. 02

   Lift it out and let it cool for about 1 hour, then refrigerate uncovered overnight, at least 8 hours. The skin has to be bone dry or it will spit violently and never crisp.

3. 03

   Cut into large pieces and pat dry once more.

4. 04

   Pour the vegetable oil into a deep, heavy pan to a depth of about 4 cm and heat it to 180°C. Fry the pork in batches, skin side down, for 8 to 10 minutes until the skin blisters and turns golden and hard, turning the pieces for the last 2 minutes to colour the meat sides. Stand back; it will still crackle and spit.

5. 05

   Drain on a rack, rest for 5 minutes, then chop into cubes.

Sauce

6. 06

   Crush the 2 garlic cloves for the sauce and simmer them with the liver pâté, the vinegar, the sugar, the breadcrumbs and the water for 5 minutes until thick.

7. 07

   Serve the sauce alongside the pork, with the rice, cooked following the packet instructions, if you like.