- 2 lbs. pork belly
- 6 pieces dried bay leaves
- 6 cloves garlic, peeled
- 1 medium red onion, sliced
- 6 tablespoons salt
- ½ tablespoon garlic powder
- ½ teaspoon ground black pepper
- 5 to 6 cups water
- 4 to 5 cups cooking oil, for deep frying
- In a cooking pot, bring water to a boil.
- Put-in the garlic, onion, dried bay leaves, and 3 tablespoons of salt. Let boil for 3 minutes.
- Add the pork belly. Cover and boil in medium heat for 40 minutes.
- Remove the boiled pork belly from the cooking pot and place in a clean plate. Let it cool down for a few minutes.
- Rub the remaining salt along with the garlic powder and ground black pepper all over the belly slices. Cover the belly and refrigerate for at least 2 hours (this will let the meat absorb the flavors from the rub).
- Heat cooking oil in a large cooking pot or a deep fryer. Once the oil gets hot (around 375F), start to deep fry the pork belly per batch. Cook it until the color turns golden brown and the skin gets crisp. Note: be extra careful during this step.
- Remove the belly from the fryer and let the excess oil drip.
- Slice the deep fried lechon carajay into bite sized pieces. Arrange in a serving plate and serve with a dip composed of chopped onion, soy sauce, vinegar, and chili peppers.