Adapted from Filipino-style Lechon Kawali
- 4 lbs pork belly, with skin and bones
- apple cider
- chicken broth
- whole peppercorns
- salt
- bay leaf
- garlic cloves
- Place pork belly in pot. Add two parts apple cider to one part
chicken broth until liquid just covers the meat. Add 12-15 whole
peppercorns, about 6 garlic cloves, bay leaf and salt.
- Bring to boil and then simmer uncovered for two hours, or until meat is fork-tender and liquid is reduced.
- Take out meat, cool and drain over a wire rack or platter.
Refrigerate for at least 3 hours or overnight. Save liquid for later to
make a sauce.
- If deep frying, pierce skin with fork, then deep fry until exterior
is crisp. If broiling, place the pan in the middle of the oven and
broil on all sides until golden brown. Watch very closely since the
sugars from the cider will caramelize quickly. (An alternative is to
just use broth so you can broil longer and make the skin crispy).
For sauce -- strain liquid, skim the fat, reduce and add herbs and
seasonings (We added tarragon, crushed peppers, red pepper flakes,
cider vinegar and butter).
Makes 6 fatty servings!
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