Boil pork belly in a pot with water, salt, garlic, and black pepper for 1–2 hours, or until tender.

Remove from water, let cool slightly, and pat dry with paper towels.

Deep-fry the pork belly in hot oil until the skin is golden and crispy.

Drain excess oil on paper towels. Slice into serving pieces.

Lechon Sauce:

Combine liver spread, vinegar, sugar, salt, black pepper, garlic, and water in a saucepan.

Bring to a boil, then simmer for 5–7 minutes until thickened.

Serving and Storage Tips