Servings: 6
Equipment
Ingredients
- 2 kg pork belly in one whole piece, skin on
- 0.5 head garlic
- 1 teaspoon peppercorns
- 2 tablespoons salt
- 1 leaf bay leaf
- cooking oil for frying (enough for deep-frying)
Procédé
Boil and dry
- Rinse the pork belly, cut it into large chunks, and place them in a large pot.2 kg pork belly
- Add enough water to fully cover the pork.
- Add the salt, peppercorns, garlic, and bay leaf. Cover and bring to a boil, then reduce the heat and simmer for 30 to 45 minutes, or until the meat is tender. Skim off any scum as needed.2 tablespoons salt, 1 teaspoon peppercorns, 0.5 head garlic, 1 leaf bay leaf
- Lift out the pork and transfer it to a colander. Let it drain for a few minutes.
- Prick the skin all over with a fork, then pat it very dry with paper towels.
- Refrigerate the pork for several hours (ideally 4 hours) to dry the skin thoroughly.
Double-frying
- Heat enough cooking oil in a large pot or deep fryer. Fry the pork over low heat for 30 to 45 minutes, or until lightly browned.cooking oil
- Remove and drain in a colander or on paper towels. Let cool completely.
- Heat the same oil over medium heat, then fry the pork a second time for 10 to 15 minutes, until the skin is deep golden, blistered, and shatteringly crisp.
- Drain on paper towels, cut into serving pieces, and serve right away.
Notes
- For the crispiest results, make sure the boiled pork is completely dry: pat it thoroughly with paper towels before frying.
- The oil should be very hot when you add the pork. Use long tongs to reduce splatter.
- Keep a lid nearby and cover immediately if the oil starts to spit aggressively.
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