Ingredients
1 kg boneless skin-on pork belly, cut in half
8 cloves garlic, smashed
2 bay leaves
1 tbsp black peppercorns
½ cup soy sauce
Salt
Rice bran oil, for frying
SIDS SALT & PEPPER to taste
SIDS RASPBERRY VINEGAR, for dipping
Directions
Place pork belly, skin side down, in a large pot and add enough water to completely submerge the meat. Add garlic, bay leaves, peppercorns and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking tray and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
Remove pork from refrigerator and cut into 18 mm slices.
Fill a wok or Dutch oven at least 10 cm oil and heat to 190˚C over HIGH heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7-10 minutes. Transfer pork to a paper towel-lined plate and season with SIDS SALT & PEPPER to taste. Cut pork slices into 12 mm pieces. Serve immediately with a ramekin of SIDS RASPBERRY VINEGAR for dipping.
