"Bagnet"

Ingredients:

2 kilo pork liempo (pork belly), whole cut...
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
cooking oil for frying

Cooking procedure:

Wash pork belly and place in a pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises. Remove from the pot and place in a coliander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes. Remove pork belly from the kawali and drain oil in a coliander or paper towels, allow to cool completely. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.