INGREDIENTS:
- 1 kg pork belly slab
- 10 cups water
- 1.5 cups fish sauce
- 1 tsp UFC whole pepper, cracked
- 1 pc small onion, sliced
- 5 pcs garlic clove, crushed
- 1 pc UFC Laurel
- 1.5 l Golden Fiesta palm oil
- 1/2 cup Mang Tomas all-purpose sauce
PROCEDURE:
1. Put pork in a pot and pour water to cover the pork. Add fish sauce, pepper, onion, garlic, and bay leaf.
2. Boil, then cover and simmer over low heat for 1 hour or until tender. Drain and cool. Wrap in aluminum foil. Freeze overnight.
3. In a deep pot, heat oil. Carefully put the meat into the pot, and fry until golden brown on both sides. Drain on a paper towel. Slice and serve with lechon sauce.
