Bagnet

Instructions

1. Cut the pork belly into large chunks about 5 cm, then put them in a pot with the onion, garlic, bay leaves, peppercorns and enough water to cover.
2. Bring to a boil, then lower the heat and simmer for about 1 hour 15 minutes, until the meat is very tender.
3. Drain the pieces and let them air-dry for 30 minutes, or pat them dry with paper towels.
4. Heat the oil in a deep pan to 180 °C and fry the pieces in small batches for 5 to 7 minutes, until the skin is nicely golden and crispy.
5. Drain on paper towels and lightly season with salt.
6. For the dip, finely chop the tomato, red onion and chili, then mix with the vinegar and a pinch of salt.
7. Cut the bagnet into pieces and serve with the dip and rice.