• Skin- On Pork Belly – 3 pounds
  • Water – 1 gallon
  • Black Peppercorns – 2 tablespoons
  • Salt – 4 tablespoons
  • Lemongrass – 4 stalks
  • Star Anise – 6 pieces
  1. Take pork belly and score the bottom side in a checkered pattern
  2. In stock pot, combine all of the ingredients and simmer on medium for 2 ½ hours
  3. Remove pork belly from the mixture and place it on a cooling rack
  4. Place the pork belly in the refrigerator overnight to cool and dry the skin out
  5. The next day, cut the pork belly into 2 inch slices
  6. Make sure the skinless side is scored
  7. Fry the slices of pork belly in a 350 degree fryer until skin becomes very crispy (approximately 8 minutes)
  8. Serve with garlic vinegar

Garlic Vinegar

  • 1 cup white vinegar
  • 1  teaspoon minced garlic
  • 1 tablespoon black pepper
  • 1  teaspoon jalapeno pepper, minced
  • 2 tablespoon sugar
  • 3 tablespoon fish sauce
  • Mix well 

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