Image credit: Joshua Weissman

• 3lb (1.3kg) pork belly, skin on
• 3.5 tbsp (39g) kosher salt, plus more to taste
• 1.5 tbsp (13g) black peppercorns
• 6 Bay leaves
• 1 tbsp (14g) dark soy sauce
• 5 cloves garlic, peeled left whole
• 1.5 qt (1.4L) water
• 2 qt (1.9L) vegetable oil

• 3 cloves garlic, finely chopped
• 2 small red chilies, thinly sliced
• ¼ cup (60mL) calamansi juice or yuzu juice
• ¼ cup (60mL) soy sauce

• 2 Jalapenos, charred and peeled
• 10 cloves (40g) garlic
• 2 Green onions, roots removed
• 4 Thai chilies
• 1 bunch cilantro
• ½ cup (60mL) calamansi juice (or yuzu juice with a pinch of sugar)
• 1 cup (240mL) vegetable oil (or more if needed)
• Salt to taste

• ½ head red cabbage (564g), very thinly shredded
• ½ red onion (60g), thinly sliced
• 1 green apple, julienned
• ½ cup (100g) mayonnaise
• 1 tbsp (14g) white distilled vinegar
• 2 cloves garlic (5g), grated
• 1 tsp soy sauce (5g)
• Salt and pepper to taste

• Butter for toasting
• 2 loaves of ciabatta bread
• 1-2 cloves of garlic, whole
• Mayo
• Crunchy lechon pork belly
• Red Cabbage Slaw
• Bread and butter pickles
• Green sauce
• Flaky salt for finishing

Lechon​

1. In a pot, combine pork belly, salt, black peppercorns, bay leaves, soy sauce, garlic, and water. Bring to a boil and simmer for about 50 minutes, or until the meat is fork-tender.
2. Take the pork out and let it cool for 15 minutes. Pat the skin dry, then rub about 1 tablespoon of kosher salt vigorously onto the skin. Place the pork on a wire rack over a baking sheet and refrigerate uncovered overnight to dry out the skin.
3. Heat vegetable oil in a deep pot or wok (no more than halfway full) to 375°F. Carefully add the pork belly and fry until the skin is golden, puffed, and crispy.
4. Transfer the pork to a wire rack to drain. If needed, finish crisping in a 350°F oven.
5. Slice and serve with toyomansi sauce for dipping.

Toyomansi Sauce​

1. Mix garlic, Thai chilies, calamansi (or yuzu), and soy sauce in a bowl.
2. Stir well, then store in an airtight container in the fridge until ready to use.

Green Sauce​

1. Char jalapeños on high heat (pan or grill) until blackened. Transfer to a bowl, cover with plastic wrap, and let sit for 10 minutes.
2. Peel off the charred skin using a towel.
3. Blend the jalapeños with garlic, green onions, Thai chilies, cilantro, yuzu juice (or calamansi), sugar, and salt.
4. While blending, slowly drizzle in oil to emulsify the sauce.
5. Chill before serving.

Red Cabbage Slaw​

1. Toss cabbage, onion, and apples in a large bowl.
2. Add mayo, vinegar, garlic, and soy sauce, mixing well.
3. Season with salt and pepper if needed.
4. Refrigerate before serving.

Sandwich Assembly​

1. Melt butter in a pan over medium heat. Split the ciabatta, toast the cut sides until golden and crisp, then remove.
2. Rub a garlic clove over the toasted bread for extra flavor.
3. Spread mayo on the bottom bun, then layer with sliced pork belly, red cabbage slaw, pickles, and green sauce. Sprinkle with flaky salt, then top with the other bun.