it takes some planning, as the pork belly must be boiled and tenderized in seasoned water with salt, peppercorns, bay leaf, peeled shallot, and 1 unpeeled whole garlic clove (45 minutes at simmer, not falling off the bone but just tender); then cooled and air-dried on a rack.
a deep heavy cast iron pot for deep frying lechong kawali: holds the heat evenly and its lid won't fly off should the pork belly splatter.
crispy lechong kawali...deep fried (preboiled and dried) pork belly with sassy's achara papaya relish (and "cincalok"--a Malacca fermented shrimp sauce--simmered with deep fried garlic chips on the side. a great lunch for a wintry day!).