Lechon Kawali Recipe
Crispy, golden pork belly perfection that's tender inside and crackling on the outside.
There’s nothing like the sound of lechon kawali sizzling in the pan, the irresistible scent of garlic, bay leaves, and peppercorns filling your kitchen. Each piece of pork belly, once fried to a golden crisp, promises a delightful crunch before giving way to a tender, juicy interior. Perfect for family gatherings or a satisfying mid-week dinner, this dish is sure to become a favorite.
Lechon kawali is a beloved Filipino dish, often served at celebrations. It brings back memories of bustling kitchens and family banter. Originating as a thrifty way to use pork belly, it has become a staple showcasing the Filipino love for bold flavors and textures.
What makes this recipe stand out is the double-cooked method. By simmering the pork in aromatic broth first, you infuse it with flavor and ensure it's tender. Chilling it before frying lets the skin dry, guaranteeing that sought-after crunch. Serve it right from the pan, when the crackle is at its peak, and enjoy it with a side of zesty vinegar dipping sauce to cut through the richness.
Step-by-Step
- 01Step 1 / 6
Place the pork belly in a pot.
Add salt, peppercorns, bay leaves, and garlic.
Cover with water and bring to a boil.
Reduce heat and simmer for about 45 minutes until tender.
- 02Step 2 / 6
Remove the pork from the pot and let it cool.
Pat it dry with paper towels, then refrigerate for at least 1 hour, or overnight, to dry out the skin.
- 03Step 3 / 6
Heat oil in a deep pan to 350°F (180°C).
Carefully add the pork belly, skin side down.
Fry until the skin is puffed and crispy, about 10-15 minutes.
- 04Step 4 / 6
Turn the pork belly to fry on all sides until golden brown and crisp.
This should take an additional 10 minutes.
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- 05Step 5 / 6
Remove from the oil and drain on a wire rack.
Let it rest for a few minutes to ensure easy slicing.
- 06Step 6 / 6
Mix all dipping sauce ingredients in a small bowl.
Adjust seasoning to taste and serve alongside the lechon kawali.
Chef Tips
- •Always dry the pork well before frying to prevent oil from splattering.
- •Refrigerating the pork helps to dry the skin, making it crispier when fried.
- •Cut the pork into uniform pieces for even cooking.
- •Avoid overcrowding the pan to maintain oil temperature.
- •Use a thermometer to monitor the oil temperature for consistent results.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can boil and refrigerate the pork a day in advance. Fry just before serving for best results.
What can I substitute?+
You can use pork shoulder as a substitute, though it may not be as crispy.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispness.
