2 kilos pork liempo (pork belly), whole cut
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1-2 bay leaves
cooking oil for frying
Wash pork belly, cut into large chuncks and place in a large pot.
Add enough water to cover the pork belly.
Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30 to 45 minutes or until tender.
Remove all scum that rises.
Remove from the pot, place in a colander and let sit for a while so that the liquid will drain.
Dry with paper towels if necessary. Keep refrigerated for several hours.
In a large kawali heat enough cooking oil and deep fry the pork at low heat for 30 to 45 minutes in batches.
When done romove from the kawali and drain oil in a colander or paper towels, allow to cool completely.
Reheat the same oil on the kawali over moderate heat deep fry the pork once more for 10 to 15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or chopped tomatoes and onions with bagoong isda dip.