Lechon kawali

Step 1: Put 2 ¼ lb skin-on pork belly in a pot with 8 ¼ cups water, 1 bulb garlic, 3 bay leaves, 1 tsp black peppercorns and 1 tbsp salt. Bring to the boil, then simmer gently with the lid on for 50–60 minutes, until a skewer slides easily into the meat.

Step 2: Lift the pork out, pat it very dry with kitchen paper and lay it skin-up on a rack. Chill uncovered for at least 4 hours, or overnight, so the rind dries out. Don't leave it to dry on the counter.

Step 3: Mix ½ cup cane or coconut vinegar, 4 cloves garlic, 1 shallot, 2 bird's-eye chillies and ¼ tsp black pepper in a small bowl and leave to infuse while the pork dries.

Step 4: Cut the pork into 2–3 large pieces and pat dry again. Any water on the surface makes hot oil spit, so this step matters.

Step 5: Heat 6 ¼ cups vegetable oil for deep-frying in a deep, heavy pot or wok, filled no more than a third full, to 350°F. Keep a lid and dry long tongs nearby, children and pets away, and never leave hot oil alone.

Step 6: Lower the pork in skin-side down, away from you, and partly cover with a lid or splatter guard. Fry for 8–10 minutes, turning once, until the rind is blistered and deep golden and the meat reads at least 160°F in the thickest part. A common mistake is frying straight from wet: dry pork never crisps and the oil boils over.

Step 7: Drain on a rack for 5 minutes so the crackling stays crisp, then chop into bite-sized pieces with a heavy knife. Serve hot with the vinegar dip and 4 portions steamed white rice. Let the oil cool completely before you move or strain it.