Double-Fried Lechon Kawali with Homemade Liver Sarsa

Method

1. Put the pork belly, water, salt, peppercorns, bay leaves, garlic and the lemongrass (bruised with the back of a knife) in a 22 cm pot and bring to the boil on high heat. Skim, lower to medium-low heat, half-cover and simmer for 55 min, until a chopstick slides in but the meat still holds together.

   Add in this stepSkin-on pork belly, an evenly thick slab 600 gWater 1.8 LSalt 3 tspBlack peppercorns 1 tspBay leaves 2Garlic cloves, crushed 5Lemongrass stalks 1

   high heat→medium-low heat

2. Lift out and cool for 10 minutes, then prick the skin densely with a fork or skewer, only through the skin, not into the meat, or the juices escape. Brush the skin with the vinegar, rub in the coarse salt and set skin side up on a rack, uncovered in the fridge, for 6 h or ideally overnight. Vinegar and salt draw out moisture so the skin turns glassy-crisp.

   Add in this stepWhite vinegar (for the skin) 1 tbspCoarse sea salt (for the skin) 1 tsp

3. For the sauce, heat the oil in a small pan on medium heat and cook the garlic and onion for 3 min until translucent. Add the livers and cook for 4 min, turning, until no pink remains inside.

   Add in this stepOil (for the sauce) 1 tbspGarlic cloves, minced (for the sauce) 2Onion, finely chopped (for the sauce) ½Chicken livers (or pork liver) 100 g

   medium heat

4. Mash the livers finely with a fork, or blend them with the sauce water until smooth, and return to the pan. Pour in the vinegar and leave it unstirred for 1 minute to mellow its sharpness, then add the sugar, breadcrumbs, salt and pepper. Simmer on low heat for 5 min, stirring, until thick enough to coat a spoon. Add more breadcrumbs if thin, or a splash of water if too thick.

   Add in this stepWater (for the sauce) 150 mlCane vinegar (for the sauce) 2 tbspBrown sugar 2 tbspBreadcrumbs 3 tbspSalt (for the sauce) ¼ tspBlack pepper (for the sauce) ½ tsp

   low heat

5. Pour the oil into a deep, heavy 22 cm pot, no more than one-third full, and heat on medium-high heat for 9 min to 160 °C. Keep a lid and a splatter guard to hand and stay by the stove.

   Add in this stepOil for deep-frying 1½ L

   medium-high heat

6. First fry: brush the salt off the skin and pat it dry, then fry in 1 batch(es) on medium heat, 8 min per batch. When small bubbles start to appear on the skin, lift the pork out and rest it on a rack for 10 minutes; moisture from inside rises to the surface meanwhile.

   medium heat

7. Second fry: turn the heat up to high heat and bring the oil to 190 °C, then fry again in 1 batch(es), 3 min per batch. Lift the pork out as soon as the skin puffs up pale and blistered like popcorn. It spits hard here, so always use the splatter guard.

   high heat

8. Rest on the rack for 5 minutes, then set skin side up and cut into 2–3 cm pieces with a heavy knife. Serve straight away with the warm liver sauce and rice.