Top Recipes: Chef Mira Angeles’ Spell Kitchen
In a pot, boil together the pork belly, garlic, bay leaf, and black peppercorns.
Simmer for 1 hour or until fork-tender.
Strain out and air dry for at least 2 hours and then slice into 3-4″ thick pieces.
Arrange on a rack, season with salt, and let dry for another 2 hours or keep in the freezer overnight.
Deep-fry until crispy then chop into pieces.