Ingredients
- 1.5 kg Boneless Pork Belly Slab
- 1/3 cup Salt
- 2 L Water
- 2 pcs whole Red Onions, quartered
- 1 stalk Onion Leeks
- 5 cloves Garlic, smashed
- 1 tbsp whole Black Pepper
- 3 pcs Bay Leaves
- 1 L Frying Oil
- 350 ml Caramba Sawsaw
- Chopped Onions & Cucumber
Directions
- Place the pork a pot with water, salt, onion, garlic, bay leaves, & pepper. Cover then boil for 45 minutes.
- Set aside the pork and allow it to cool & dry for at least 6 hours.
- Make sure the pork is dry before frying. Then poke the skin with a fork.
- Double fry the pork with the frying oil:
- 1st Frying: 15 minutes at medium heat
- 2nd Frying: 5 minutes at high heat.
- Prepare the spicy dipping sauce. Place the chopped cucumber & onions in a sauce dish.
- Shake the bottle of Sawsaw, then pour into the dish. Dip in the crunchy pork & enjoy!
