In a deep pot, add pork belly and pour in water. Pork belly should be fully immersed in water.
Bring to a boil, remove scum and lower heat to medium – low.
Add onion, bay leaves, peppercorn, salt and garlic powder. Simmer for an hour or so or until tender but firm. Don’t overcook pork.
Remove pork belly from pot and transfer to a coriander to drain excess liquid.
Season pork with salt, ground pepper and garlic powder.
Place pork belly in the kitchen counter for a few hours to air dry before deep frying. I leave it (uncovered) overnight in the fridge. This will prevent oil from splattering plus you end up with a crispier pork skin. Note: You could deep fry immediately but be careful not to be hit by the hot smoldering oil. Use a huge lid to cover your face. My experience though, pork skin is not too crispy.
Using a fork, poke the pork belly skin a few times. This will make the pork skin crispier when frying.
Two ways to deep fry the pork belly. Deep fry pork belly whole or slice into bite sized pieces before frying. If you prefer moist pork belly meat, deep fry whole belly but if you prefer crispy sides, slice it into pieces and deep fry. I like it either way.
Heat your oil. I’m using a deep fryer set at 375 degree F. Once oil is hot, fry the pork belly between 3 to 5 minutes. Note: Temperature will vary when cooking on stove top or deep fryer. Adjust cooking time accordingly.
Remove pork belly when it turns golden brown and crispy. Place it in a plate lined with paper towel to absorb excess oil. Note: My mom sprinkles water while frying to promote crackling of the skin. I skipped this process.
Slice whole pork belly to bite size pieces. Serve it with your favorite dip like Mang Tomas (sweet liver sauce), atchara or spicy garlic vinegar. Enjoy!