Simmer the beef belly

• Put the beef belly in a pot and cover with water.
• Add the salt, black pepper, garlic and bay leaves.
• Simmer until the meat is tender and the skin softens.

Dry the meat

• Drain the beef belly and pat it completely dry.
• Let it cool and rest so the surface dries out.

Fry until crispy

• Heat the oil to about 180 °C.
• Fry the beef belly in batches until golden and crackling.
• Drain on a rack or paper.

Serve

• Season with a little extra salt.
• Serve hot with guacamole or green sambal.