A good Lechon Kawali, or fried pork belly, has crispy, crackling skin and juicy flesh. You can achieve that crunchier texture with just a few simple steps.
Jump to:
What is Lechon Kawali?
Lechon Kawali is twice-cooked pork belly that is seasoned, boiled until tender, then deep-fried until golden and crispy. The name "lechon" comes from the Spanish word for roasted pig, while "kawali" means pan in Filipino, referring to the cooking vessel used.
The result is a succulent piece of meat with a crunchy skin, often served with a side of liver sauce or vinegar dipping sauce. It's a favorite for many occasions and gatherings in the Philippines.
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. Cut if necessary to fit, but avoid making pieces too small to prevent 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 with enough 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 a 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 excess moisture. Allow it to air 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: Cut 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 or wire rack 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.
CAUTION: Frying Lechon Kawali can cause oil to splatter. For your safety, consider using a deep, heavy-bottomed pot and a splatter screen while frying, and maintain a safe distance to avoid potential burns.
If you want a healthier and more convenient method, try air-frying Lechon Kawali.
Step 6: Let them cool slightly, then slice them into bite-sized pieces.
Lechon Kawali is served as an appetizer or as a main dish with rice and a side of Mang Tomas all-purpose sauce. If you want to make a homemade version, check out my homemade lechon sauce recipe.
Alternatively, you can serve it with a spiced vinegar dipping sauce with onions and chilies, or sweet chili sauce.
Recipe FAQs
You may find many techniques in making pork skin not just crispy but crackling where the skin has puffed or blistered.
What works best is simmering the meat until very tender and resting it uncovered in the fridge overnight to dry the skin; the absence of moisture is crucial for crispy skin.
A blast of high heat is just as important so the skin can crack properly; place the pork skin side down first in very hot oil.
Mang Tomas is a thick sauce made of sugar, vinegar, onion, garlic, salt, and pepper.
Pork liver was originally one of its ingredients. It tastes sweet, salty, and tangy. A spicy variety is also available.
Crispy pata is a similar Filipino dish that is made with pork knuckles or trotters, while lechon kawali is made with pork belly.
The main difference is the cut of meat used, as well as the fact that crispy pata is often boiled with spices and seasonings before it is deep-fried, while lechon kawali is simply boiled and then deep-fried.
Creative ways to serve Lechon Kawali
- Pinakbet: Add crispy chunks to this vegetable stew with local vegetables and shrimp paste.
- Sisig: Transform the traditional sisig by adding a crunchy element to its spicy, tangy flavors.
- Ginisang Munggo: Give the classic mung bean stew a meaty upgrade with pieces of crispy pork.
- Pancit: Add crispy chunks to your Pancit Canton or Pancit Bihon for an extra layer of texture and flavor.
- Goto: Top this Filipino rice porridge with crispy chunks of meat on top.
- Kare Kare: The crispy pork will complement its creamy, nutty sauce.
- Fried Rice: Add chopped crispy pork into your fried rice to create a satisfying and flavorful side or main dish.
Other pork recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Lechon Kawali Recipe
Equipment
- Large pot (for boiling)
- Dutch oven, wok, or pot (for deep-frying)
- Tongs
Ingredients
- 1 pork belly slab (about 3 pounds), skin on (see note)
- 3 garlic cloves smashed
- 2 bay leaves
- Salt
- Ground black pepper or black peppercorns
- Neutral, high-heat oil for frying (canola oil, avocado oil, peanut oil)
- Dipping sauce, like Mang Tomas all-purpose sauce or spiced vinegar (see note)
Instructions
- Place the pork belly slab with its skin side up in a large pot. Cut if necessary to fit, but avoid making pieces too small to prevent drying out.
- Add garlic, bay leaves, 1 tablespoon of 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.
- Transfer to a plate with its skin side up and salt the skin to help draw out the moisture.
- Allow the skin 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.
- Cut 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). As an option, you can score the skin to expose more fat if it is too thick underneath; this will help render the fat and draw out the moisture, resulting in crispier skin.
- Set a heavy-bottomed 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 pork belly skin side down first, then reduce the heat slightly to prevent the meat from browning too quickly. Fry until golden brown for 10 to 15 minutes, depending on the thickness. CAUTION: Frying Lechon Kawali can cause oil to splatter. For your safety, consider using a deep, heavy-bottomed pot and a splatter screen while frying, and maintain a safe distance to avoid potential burns.
- Transfer them on a wire rack or paper towels to drain excess oil. Let them cool slightly, then slice them into bite-sized pieces.
- Serve with lechon sauce or a spiced vinegar dipping sauce.
Notes
- 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.
Lara says
I made this over the weekend and it was excellent. I made sure it was so tender - the skin was amazing! So crisp and easy to chew!!! Love love love!!!! Thank you!!!
Nora Rey says
Hi Lara,
That's awesome to hear! There's nothing like biting into perfectly crisp skin, right? I'm so glad you enjoyed it and that it turned out tender and crispy, just the way you like it.