Lechon Kawali Crab Fat Paella

In a pot, place the red onions, garlic, bay leaf, peppercorn, fish sauce, and pork cubes in the pot then add water until all the ingredients are submerged. Boil for 2 mins

Add the pork belly. Boil for 5 mins then simmer for 40-45 mins or until the pork belly is tender.

Separate the pork belly from the pork broth then immediately transfer to an ice bath to stop the cooking process and firm up the pork belly for 5 mins. Set aside the broth.

Let the pork belly air-dry for at least 2 hours to overnight.

In a large pot, fill it halfway with oil and then heat it to 375F. Fry the Pork Belly in oil for 10 mins or until it starts to brown. Remove from oil then drain excess liquid. Set aside and chopped before topping onto the paella

In the paellanera, saute the red onions, garlic, ginger until fragrant. Add the spanish paprika, chili flakes and Chorizo de Bilbao. Cook for 3 mins. Add the crab fat then cook for 3 mins. Season with salt and pepper

Deglaze the pan with the white wine and simmer for five minutes.

Add the rice and pork stock then boil for another 5 minutes.

Cover the paellanera with foil then simmer for about 40-45 mins or until the rice is cooked. Add stock or water if needed.