Lechon:

1. Into a large saucepan, add the water, garlic, peppercorns, bay leaves, salt and dark soy sauce. Bring to a boil over medium-high heat and then gently and carefully add the pork belly into the braising liquid, making sure it’s fully submerged. Bring to a boil once again, reduce the heat to medium and simmer for 50 minutes or until tender. 
2. Remove the pork belly onto a cooling-rack-lined baking sheet and pat dry.
3. Season the skin with flakey salt and place the pork belly into the fridge, uncovered, overnight. This step is essential to ensuring a very crispy skin.
4. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 375℉ (190℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
5. Fry the pork belly, as a whole piece or cut into chunks, in the hot oil for 12-13 minutes.

If the oil starts aggressively splattering, turn off the heat until the spitting subsides and then turn the heat back on to finish frying.

6. Using a ladle, constantly baste the skin of the pork belly with the hot oil until it is crispy, puffed and golden and the meat is hot; the internal temperature should register 165℉ (73℃). Remove and rest on a cooling-rack-lined baking sheet to drain of excess oil.
7. Using a serrated bread knife, slice the pork belly.
8. Serve with rice and the toyomansi sauce on the side, for dipping.  

‍Toyomanasi:

1. In a small bowl, whisk together all the ingredients.
2. Pour into an airtight container and store in the refrigerator until ready to use.

Lechon Sandwich

‍Green Sauce:

1. To char the jalapenos, place them directly over an open flame on the stovetop and cook, turning them occasionally until the skin is completely charred on all sides. Remove from the heat into a small bowl, cover with plastic wrap and allow to steam for 10 minutes. Using paper towels, wipe the charred skin off the jalapenos. Remove the stems and discard. Add the jalapenos into the carafe of a blender. 
2. To the jalapenos, add the garlic, green onions, Thai chilies, calamansi juice, salt to taste, sugar and cilantro. Blend on high speed until as smooth as possible, adding a splash of water, as needed, to loosen.
3. With the blender on, gradually pour in the oil to emulsify the sauce until thick and creamy.
4. Pour into an airtight container and chill in the fridge until ready to serve. 

‍Red Cabbage Slaw:

1. In a large mixing bowl, add all the ingredients except the salt and pepper. Mix together until evenly combined and coated. 
2. Season, to taste, with salt and pepper.
3. Chill in the fridge until ready to serve. 

‍Assembly:

1. In a medium saucepan over medium heat, melt about 1 Tbsp of butter. Toast the cut-sides of the bread in the butter until golden brown and crispy, 1-3 minutes. Remove from the pan.
2. Gently rub 1 or 2 cloves of garlic onto the toasted bread.
3. Spread the green sauce to cover the bottom half of the toasted ciabatta, 
4. Top with a layer of bread and butter pickles, if using. 
5. Spread a generous spoonful of red cabbage slaw to cover the pickles.
6. Top with sliced lechon.
7. Finish with a schmear of green sauce on the top half of toasted bread and place onto the pork belly to complete the sandwich. 
8. Finish making the rest of the sandwiches and serve immediately.