LECHON KAWALI

1 kilo pork belly
1 onion, quartered
4 cloves garlic
2 stalks lemon grass, washed
1 tbsp. salt
2 laurel (bay) leaves
1 tsp. whole black peppercorns
oil for deep-frying
VINAIGRETTE SAUCE:
1 cup vinegar
1/4 cup Soy Sauce
1/4 cup sugar
1/3 cup onion, finely chopped
2 tsps. minced garlic
1 tsp. salt
1/2 cracked black pepper

Put the pork belly, onion, garlic, and spices and enough water to cover the meat, in a pan. Bring to a boil and cover. Simmer for 45 minutes or until tender. Drain well and let cool.

Deep-fry in hot oil until light brown in color, or for approximately five minutes. Drain and let cool.

Re-fry 2 more times or until golden and crisp.

Chop into serving pieces and serve with vinagrette sauce.

TO MAKE VINAIGRETTE SAUCE:
Put all ingredients in a bottle or leak-proof container and shake well until sugar is dissolved.

Servings: 4