1. Boil the Pork
Place pork belly in a large pot. Add onion, garlic, peppercorns, bay leaves, and salt.

Cover with water and bring to a boil.

Simmer for 45–60 minutes, or until fork-tender (but not falling apart).

Remove pork and let it drain completely. Pat very dry with paper towels.

2. Dry the Pork (Crucial for Crispy Skin)
Chill uncovered in the fridge for a few hours or overnight to dry the skin.
(Or air-dry at room temp for 1–2 hours if short on time.)

3. Deep Fry Carefully
Heat oil in a deep, heavy pot to 350°F (175°C).

Carefully lower pork belly into hot oil — it will splatter! Use a splatter guard or lid as needed.

Fry for 5–8 minutes per side, or until golden and crispy.

Remove and drain on a rack or paper towels.

4. Rest & Chop
Let it cool slightly. Use a sharp knife or cleaver to chop into bite-sized pieces.

🍶 Dipping Sauces (Classic Filipino Style)
Lechon Sauce (Mang Tomas-style):

Available in bottles OR make your own with liver spread, breadcrumbs, vinegar, garlic, sugar, soy sauce.

Vinegar Dipping Sauce:

Mix vinegar, minced garlic, chopped chilies, salt, and a bit of sugar.

Soy Sauce + Calamansi (or Lemon):

Add minced onions and chilies if desired.

💡 Pro Tips
Double fry for ultra-crispy skin! Let pork cool after first fry, then re-fry at high heat for 2–3 mins.

Use a splatter screen — hot oil + pork = serious splashing!

Want less grease? Try the air fryer version — I can give you the steps.