Lechon Kawali with 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).

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.

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).