Cut the pork belly crosswise to separate the lower portion with the bones.
Boil about six inches of water in a pan large enough to fit the trimmed pork belly.
Slide the pork belly into the boiling water (you may add the trimmed portions too) and leave to boil over high heat for ten minutes.
Scoop out the meat and rinse well making sure to scrape off any remaining impurities.
Place the parboiled pork belly between stacks of paper towels to remove any surface moisture.
In a wok or fryer, heat enough cooking oil to reach a depth of three inches.
Slide in the pork belly, skin side up, and cook the meat over high heat until lightly browned.
Turn the pork belly over and continue cooking until the skin is blistered (see notes after the recipe).
Scoop out the pork belly and rest on a rack to cool.
Preheat the oven to 325F.