Lechon Kawali is a beloved Filipino dish featuring succulent pork belly deep-fried to an irresistible crispiness. Originating from leftover whole lechon, it’s known for its rich flavor and satisfying crunch, making it a versatile favorite.
Lechon Kawali: Crispy Pork Belly
Lechon Kawali is a beloved Filipino dish featuring succulent pork belly deep-fried to an irresistible crispiness. Originating from leftover whole lechon, it's known for its rich flavor and satisfying crunch, making it a versatile favorite.
Ingredients
- 1.5 kg pork belly skin on
- 4 cups water
- 2 tablespoons salt
- 1 teaspoon whole black peppercorns
- 4 cups cooking oil for deep frying
- 0.5 cup cane vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 piece red chili sliced (optional)
- 0.25 piece red onion finely chopped (optional)
Instructions
- 1. In a large pot, combine pork belly, water, salt, peppercorns, and bay leaves. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the pork is tender but still firm.
- 2. Remove pork belly from the pot and pat dry thoroughly with paper towels. Place it on a rack and let it air dry for at least 2-4 hours, or ideally, refrigerate uncovered overnight. This step is crucial for crispy skin.
- 3. Heat cooking oil in a deep pot or wok over medium-high heat until it reaches about 350-375°F (175-195°C).
- 4. Carefully lower the dried pork belly into the hot oil, skin side down first. Fry for 10-15 minutes, or until the skin is golden brown and blistered.
- 5. Flip the pork belly and fry the meat side for another 5-10 minutes, or until cooked through and golden.
- 6. Remove the fried pork belly from the oil and drain excess oil on a wire rack lined with paper towels.
- 7. Let it cool slightly before chopping into bite-sized pieces.
- 8. For the dipping sauce, combine vinegar, soy sauce, minced garlic, sliced chili, and chopped onion in a small bowl.
- 9. Serve Lechon Kawali hot with the dipping sauce and steamed rice.
Notes
For the crispiest skin, ensure the pork belly is thoroughly dried after boiling. Refrigerating it uncovered overnight helps achieve optimal dryness. Serve with a traditional spiced vinegar dip and steamed rice. For a healthier option, try cooking in an air fryer or oven after boiling, though the skin may not be as blistered.
