• 2 bay leaves
• 3 cloves garlic roughly chopped
• 2 medium onions, cubed
• 1/2 cup soy sauce
• 2 pounds Pork Belly
• 6-8 cups water

• 3 tablespoons Salt
• 1 teaspoon Peppercorns
• 3 cups canola or peanut cooking oil for frying

Directions:

Carve pork belly slab into 3 inch wide strips.  Cube onions and chop garlic and place them with the bay leaves, soy sauce and pork strips in boiling water for 5 minutes and reduce to simmer for 20 to 25 minutes.  The pork will be tender. 

Remove the pork from the water and dry thoroughly, patting dry with a towel. 

In an ample pot, heat oil to 350 degrees Fahrenheit.  Care should be taken using tongs to avoid splatter.  Fry pork belly strips until golden and crisp, for 15-20 minutes.  Cut strips to make 3 inch cubes for serving.  (Cooking the pork belly in strips prevents the meat from drying.)

Lechon Sauce:

• 1/2 cup cane or rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon white pepper
• 1/2 teaspoon salt 
• 1 tablespoon finely minced hot chili
• 4 cloves garlic sliced
• tablespoon raw sugar
• 1/4 teaspoon cornstarch