I start by placing my pork belly in a deep pot with my garlic, salt, peppercorns, bay leaves, and enough water to cover everything completely. I bring this to a boil over medium heat, making sure to remove any scum that floats to the top.

Once boiling, I lower the heat, cover the pot, and continue cooking for about 1 to 1½ hours until my pork is tender.

I drain my pork completely and discard the cooking liquid. Then I wipe it dry thoroughly.

I let the pork cool until it's safe to handle, then pat it completely dry with paper towels. Using the tips of a fork, I score the skin all over, being careful not to pierce through to the meat.

I brush the entire skin surface with vinegar. Then I season the whole pork belly with salt and layer the skin with a thin film of salt.

I place my pork on a wire rack and refrigerate it overnight, completely uncovered. This step is important for achieving that perfect crackling because it allows the skin to chill and air dry thoroughly.

The next day, I remove the pork from the refrigerator and scrape off all the salt from the skin surface.

In a deep, heavy bottomed pot, I heat enough oil to completely cover my pork belly to about 350°F to 375°F. I use a thermometer to make sure the temperature is just right.

I place my pork belly into the hot oil and fry it, turning as needed, until it's golden brown and the skin is crispy.

I remove the lechon kawali from the oil and drain it on a wire rack set over a baking sheet. I let it rest for about 5 minutes to allow the juices to redistribute before cutting into serving pieces.

Serve and enjoy your lechon kawali!