Lechon Kawali (Fried Pork Belly)

A good Lechon Kawali (Fried Pork Belly) has crispy, crackling skin and juicy flesh. You can achieve that crunchier texture with just a few simple steps.

If you want a healthier and more convenient method, try air-frying Lechon Kawali. You may also want to double the recipe or save the leftovers for Pork Belly Sisig or Pinakbet with Crispy Pork Belly.

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• Ingredients you'll need
• Notes and substitutions
• How to make this recipe
• Recipe FAQs
• Other pork recipes you may like
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Ingredients you'll need

Notes and substitutions

• Pork belly: It is a boneless cut (sometimes with ribs attached) with the best flavor and texture from thick layers of fat and meat. Buy skin-on pork belly with a sufficient amount of fat to keep it moist. Pork shoulder, also known as picnic shoulder or picnic roast, is the closest substitute. It is a cheaper, leaner cut with slightly tougher meat.
• Mang Tomas: A brand of an all-purpose sauce or dipping sauce for Lechon (Roast Pig), Lechon Kawali (Fried Pork Belly), and other fried foods. It is a thick sauce that's sweet and tangy, originally with pork liver as one of its ingredients. A homemade lechon sauce or spiced vinegar can also be used.

How to make this recipe

Step 1: Place the entire slab of pork belly with its skin side up in a large pot. You can cut it to fit in the pot, but not too small to prevent it from drying out.

Add 3 smashed garlic, 2 bay leaves, 1 tablespoon kosher salt (use less for table salt), and some ground black pepper or peppercorns.

Submerge the meat completely in water. Bring it to a boil over medium-high heat, then lower the heat and simmer until fork tender.

Depending on the thickness, it may take 1½ to 2 hours. You can also do it in an electric pressure cooker for 30-45 minutes. If your pork belly comes with some bones, pulling them out will make cutting easier after frying.

PRO TIP: For crispy, crunchy skin that won't break your teeth, it's important to boil the meat until the skin becomes very tender and almost gelatinous. When you've achieved that, you are halfway there.

Step 2: Transfer to a plate with its skin side up and salt the skin to help draw out the moisture. Allow it to dry uncovered overnight in the fridge.

If you need it sooner, place it in the air fryer or oven at a low temperature of 250° F (121° C ) for about an hour to dry the skin.

Step 3: Divide the meat into 3-inch thick pieces to get plenty of crispy exterior while the inside stays juicy. Rub salt on all sides, except for the skin (which was previously salted).

If you prefer, you can score the skin to expose more fat if it is too thick underneath. It will help render the fat and draw out the moisture, resulting in crispier skin.

Step 4: Set a Dutch oven (pot or wok) with about 1½ inches of oil over high heat. Make sure the oil is very hot—375° F (190° C) if using a thermometer.

Place the meat with its skin side down first, then reduce the heat slightly to prevent the meat from browning too quickly.

Step 5: Fry until golden brown for 10 to 15 minutes, depending on the thickness. Transfer on paper towels to drain excess oil.

As an option, you can also freeze the preboiled meat, then fry it directly from the freezer at a later time.

Step 6: Let them cool slightly, then slice them into bite-size pieces.

Lechon Kawali (Fried Pork Belly) is often served with Mang Tomas all-purpose sauce or a homemade lechon sauce.

Alternatively, you can serve it with a spiced vinegar dipping sauce, or even sweet chili sauce.

Recipe FAQs

Other pork recipes you may like

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