Lechon Kawali Recipe
featured in New Western Cuisine Magazine, Page 48, Issue No. 79, January 2012

Ingredients:

I kilo whole pork belly (with skin and a smooth layer of fat)
2 tablespoon salt
1/2 tablespoon peppercorns
6 cloves garlic (minced)
1 bottle sweet soda
Corn oil for deep frying

For the Sauce:

Sauce 1: Mix vinegar (cider or balsamic), chopped onions, minced garlic, soy sauce and chopped chili pepper (optional) for dip
 
Sauce 2: Sauté minced garlic then add liver; puree with sugar, pepper powder, sugar, and salt to produce a rich and creamy dip.

Method:

Place the whole pork belly in a pot with half water and half soda enough to cover the meat.  Add salt, garlic and peppercorn and bring to boil. Reduce heat and slow cook until pork is tender.  Remove and let cool for 20 minutes.  Heat cooking oil in a frying pan and deep fry the whole pork until golden brown. Turn regularly to ensure even frying on all side.  Remove and let cool.

Cooking option: Instead of boiling and frying, marinate the entire pork belly with salt, minced garlic, and crushed pepper corns overnight.  Place in turbo broiler and broil until golden brown.  This is a cleaner and healthier option but the skin may be less crispy.

Presentation:
If pork belly is large and long enough, roll and serve with baked potatoes or green with dips on the side.  If not, just chop the crispy and tender pork to serving sizes, arrange on plate and serve with the same garnishing and dips.