Name: Lechon Kawali with Atchara (Pickled Green Papaya)
Total time: 885 min
Ingredients: 8 cups cold water; 4 tablespoons kosher salt, divided; 1 (24-ounce) green papaya, peeled and shredded (10 cups); 1 small (4-ounce) red bell pepper, thinly sliced (1 1/4 cups); 1 large (2 1/2-ounce) carrot, peeled and shredded (1 cup); 1 (1-ounce) jalapeño chile, seeded and thinly sliced (1/4 cup); 5 garlic cloves, thinly sliced (1/4 cup); 1 (2-inch) piece fresh ginger, peeled and cut into 1/8- x 1/8- x 2-in. matchsticks (2 tablespoons); 2 teaspoons black peppercorns; 2.5 cups white vinegar; 1.75 cups granulated sugar; 0.5 cup water; 5 pounds pork belly; 4 quarts water; 0.25 cup plus 2 tablespoons kosher salt, plus more as needed; 0.25 cup fish sauce; 1 tablespoon black peppercorns; 5 dried bay leaves; 3 tablespoons canola oil; 1 medium-size (8-ounce) yellow onion, thinly sliced (2 cups); 3 garlic cloves, minced (2 tablespoons); 1.75 cups water; 0.75 cup packed light brown sugar; 0.75 cup dry breadcrumbs; 0.25 cup soy sauce; 0.25 cup white vinegar; 1 teaspoon hot sauce; Canola oil, as needed

Lechon Kawali with Atchara — Photo: Photo by Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Active Time:

1 hrs 15 mins

Total Time:

14 hrs 45 mins

Servings:

Ingredients

Atchara (Pickled Green Papaya)

8 cups cold water
4 tablespoons kosher salt, divided
1 (24-ounce) green papaya, peeled and shredded (10 cups)
1 small (4-ounce) red bell pepper, thinly sliced (1 1/4 cups)
1 large (2 1/2-ounce) carrot, peeled and shredded (1 cup)
1 (1-ounce) jalapeño chile, seeded and thinly sliced (1/4 cup)
5 garlic cloves, thinly sliced (1/4 cup)
1 (2-inch) piece fresh ginger, peeled and cut into 1/8- x 1/8- x 2-in. matchsticks (2 tablespoons)
2 teaspoons black peppercorns
2 ½ cups white vinegar
1 ¾ cups granulated sugar
½ cup water

Pork Belly

5 pounds pork belly
4 quarts water
¼ cup plus 2 tablespoons kosher salt, plus more as needed
¼ cup fish sauce
1 tablespoon black peppercorns
5 dried bay leaves

Dipping Sauce

3 tablespoons canola oil
1 medium-size (8-ounce) yellow onion, thinly sliced (2 cups)
3 garlic cloves, minced (2 tablespoons)
1 ¾ cups water
¾ cup packed light brown sugar
¾ cup dry breadcrumbs
¼ cup soy sauce
¼ cup white vinegar
1 teaspoon hot sauce

Additional Ingredients

Canola oil, as needed

Directions

Prepare the Atchara (Pickled Green Papaya):

Whisk together cold water and 2 tablespoons of the salt in a very large bowl until dissolved. Add papaya, and soak, covered, in refrigerator for 12 hours.
Remove papaya from water; place in a kitchen towel, and squeeze out as much water as you can. Place papaya in a large heatproof bowl; add bell pepper, carrot, jalapeño, garlic, ginger, peppercorns, and remaining 2 tablespoons salt, stirring to combine.
Place vinegar, sugar, and water in a medium saucepan; bring to a simmer over medium-high, stirring occasionally. Simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat, and pour vinegar mixture over papaya mixture in large heatproof bowl; stir together. Transfer to an airtight heatproof container, and refrigerate until flavors meld, at least 30 minutes or up to 2 months (flavor will intensify with time).

Prepare the Pork Belly:

Place pork, water, salt, fish sauce, peppercorns, and bay leaves in a large stockpot (make sure pork is completely submerged); bring to a simmer over medium-high. Simmer, undisturbed, until pork can be pierced with a wooden pick with no resistance and a thermometer inserted into pork registers at least 145°F (it will likely be around 200°F), about 1 hour.
Remove Pork Belly from stockpot, and transfer to a baking sheet; discard remaining ingredients in stockpot. Sprinkle Pork Belly skin with 1 teaspoon additional salt , and let cool to room temperature, about 30 minutes. Cut Pork Belly into 1-inch pieces.

While Pork Belly cools, prepare the Dipping Sauce:

Heat oil in a small saucepan over medium. Add onion and garlic, and cook, stirring often, until softened, 3 to 4 minutes. Add water, brown sugar, breadcrumbs, soy sauce, vinegar, and hot sauce; bring to a simmer over medium-high, stirring occasionally. Simmer, stirring occasionally, for 10 minutes. Carefully pour mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. (Dipping Sauce may be stored in an airtight container in refrigerator up to 14 days.)
Pour canola oil into a deep pot to a depth of 3 to 4 inches. Heat oil over medium-high to 350°F. Working in 3 batches, carefully add Pork Belly to oil, and fry until skin is lightly browned, 4 to 6 minutes per batch. (Be careful when frying; Pork Belly will pop or splatter.) Using a spider or slotted spoon, transfer Pork Belly to a wire rack on a baking sheet. Serve with Dipping Sauce and Atchara (Pickled Green Papaya).