There are two cooking methods involved in making the crispiest pork belly. Fortunately, these methods are exactly the same as making lechon kawali. Most of you are familiar with this already.
The first thing to do is boil the pork until it gets tender. I mean really tender. The texture of the meat and skin plays an important role on the level of crispness that can be achieved. Do this by boiling pork for 60 minutes. Add seasonings and spices such as salt, pepper, and bay leaves. This infuses flavor and aroma.
The boiled pork needs to pre prepped before frying. Holes are poked on the skin to give it that popcorn effect when fried later on. I usually slice it in half to get a thinner piece. This can also be done before boiling the meat. I opted to do this after boiling because it is easier to poke the skin while the cut is thicker.
Rub salt all over the pork. This will provide flavor. Air dry the pork after salting. This helps make it crispier and reduces the risk of oil splatter. Don’t get me wrong, oil will still splatter but it won’t be that intense compared to non-air dried meat. Using an electric fan is a good hack to speed-up the air drying process. Place the pork belly in front of a fan so that it dries quickly. 1 hour should be enough.
The next method is deep frying the pork belly. It is very simple to do, but make sure to be very careful. Gently put the pork on hot oil and grab a splatter screen right away. Cover the pot with screen and let the pork fry until crispy and golden brown. Set your heat to medium , otherwise the outer part will quickly brown leaving the inside moist
How to Get Crispy Pork Skin
As mentioned above, I do three things to achieve a crispy texture on the pork rinds and meat.
The first method is by boiling it until very tender before frying. The second method is by air-drying the pork belly. The third and last method is to fry in medium heat until it gets very crispy. Double frying can help too. This is a method that I used when I cook Super Crispy Lechon Kawali.