In a large pot, combine pork belly, garlic, shallots, bay leaves, peppercorn, pork cubes (if using), and salt. Add enough water to cover the pork belly.

Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the pork is fork-tender, typically around 60 minutes, depending on the size.

Remove the pork from the pot and allow it to drain. For optimal crispiness, air-dry the pork for at least 30 minutes or until the skin is no longer moist. Alternatively, pat the skin dry with paper towels.

Heat enough cooking oil for deep frying in a pan or wok over medium-high heat. Carefully place the pork belly into the hot oil, ensuring the skin side is down.

Fry until the pork becomes crispy and golden brown. Turn the pork belly to crisp up all sides evenly, being cautious of potential oil splatter. Place the crispy Lechon Kawali on a wire rack or on a plate lined with paper towels to drain excess oil.

Slice the Lechon Kawali into inviting serving pieces. This delectable dish is traditionally served with liver sauce or a dipping sauce made with soy sauce, vinegar, and crushed garlic. Pair it with steaming hot rice and revel in the crispy goodness!