Lechon kawali is crispy fried pork belly with golden, crackling skin and juicy meat.
The pork is boiled until tender, dried well, then fried until crisp.
Serve it with lechon sauce or spiced vinegar, and plenty of steamed rice.
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Ingredients You'll Need
Notes and Substitutions
- Pork belly: Use skin-on pork belly with even layers of fat and meat for the best texture and flavor. Pork shoulder (also called picnic shoulder or picnic roast) is a leaner substitute.
- Mang Tomas: A popular brand of dipping sauce that's thick, sweet, and tangy. You can also serve it with homemade lechon sauce or spiced vinegar .
How to Make Lechon Kawali (Step-by-Step)
Step 1: Boil the pork belly
Place 1 pork belly slab (about 3 pounds) skin-side up in a large pot.
Cut it only if needed to fit, but keep the pieces large so they don't dry out.
Add:
- 3 garlic cloves (smashed)
- 2 bay leaves
- 1 tablespoon kosher salt (use half for table salt)
- ground black pepper or whole peppercorns (to taste)
Pour in enough water to fully cover the pork, then bring it to a boil.
Simmer over low heat for 1½ to 2 hours, or until the pork and skin are very tender.
Don't rush this part - the skin should be very soft, almost gelatin-like.
Step 2: Dry the pork belly
Transfer the pork belly to a plate, skin-side up.
Sprinkle salt over the skin to pull out extra moisture.
Refrigerate uncovered overnight so the skin can dry out.
If you need it sooner, dry it in the oven or air fryer at a low temperature of 250°F (121°C) for about 1 hour.
Step 3: Cut and season
Cut the pork belly into 3-inch pieces so it fries more evenly and is easier to handle.
Rub salt on all sides, except the skin since it was already salted.
If the fat under the skin is thick, you can lightly score the skin to help it crisp up better.
Step 4: Fry until crispy
Heat about 1½ inches of oil in a heavy-bottomed pot or wok over high heat.
The oil should be very hot, about 375°F (190°C) if using a thermometer.
Add the pork belly skin-side down first, then lower the heat so it crisps without browning too fast.
Fry for 10 to 15 minutes, depending on the thickness, until golden and crispy.
Transfer to a wire rack or paper towel-lined plate to drain.
Be careful when frying, as the oil may splatter. Use a deep, heavy-bottomed pot and a splatter screen if you have one.
Step 5: Slice and serve
Let the lechon kawali cool slightly, then slice into bite-sized pieces.
Serve your lechon kawali with Mang Tomas or spiced vinegar.
Cooking Tips
- Boil the pork until the skin is very soft so it crisps up better when fried.
- Chill the pork in the fridge overnight to dry out the skin.
- Make sure the oil is very hot before frying.
- Be careful when frying, as the oil can splatter.
Recipe FAQs
Lechon kawali is pork belly that is boiled until tender, dried, then deep-fried until golden and crispy. It has crunchy skin and juicy meat, usually served with lechon sauce or spiced vinegar.
Boil the pork until the skin is very soft, dry it well, then fry it in very hot oil.
The skin may not be dry enough, the oil may not be hot enough, or the pork (especially the skin) was not boiled until tender.
Yes. Boil and dry the pork ahead, then fry it when ready to serve.
Yes. After boiling, let the pork cool and dry out first, then freeze. Fry from frozen when ready.
Yes. You can air-fry it if you want to use less oil, but the skin may not get as crispy as the deep-fried version.
Ways to Serve Lechon Kawali
- Pinakbet: Add crispy pork to pinakbet for extra crunch and flavor.
- Sisig: Chop it up and use it for crispy pork sisig.
- Ginisang munggo: Add pieces on top of mung bean stew.
- Pancit: Use as a topping for pancit or other noodle dishes.
- Goto or arroz caldo: Top with crispy pork pieces before serving.
- Kare-kare: Use lechon kawali instead of the usual beef or oxtail.
- Fried rice: Chop and mix into fried rice for a quick meal.
Pork Recipes You May Like
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📖 Recipe
Lechon Kawali (Crispy Fried Pork Belly)
Equipment
- Deep, heavy-bottomed pot (or wok)
Ingredients
- 1 pork belly slab (about 3 pounds) skin on
- 3 garlic cloves smashed
- 2 bay leaves
- Salt
- Ground black pepper (or whole peppercorns)
- Neutral, high-heat oil for frying
- Dipping sauce (Mang Tomas all-purpose sauce or spiced vinegar)
Instructions
- Boil pork belly with garlic, bay leaves, 1 tablespoon kosher salt (or half for table salt), and pepper until the pork and skin are very tender.
- Rub salt on the skin, then chill overnight to dry it out.
- Cut into large pieces and season the meat side with salt.
- Fry in very hot oil, then lower the heat slightly until golden and crispy. Fry carefully; the oil can splatter.
- Let cool slightly, then slice into bite-sized pieces. Serve with lechon sauce or spiced vinegar.
Notes
- Pork belly: Use skin-on pork belly with even layers of fat and meat. Pork shoulder is a leaner substitute.
- Mang Tomas: A thick, sweet, and tangy dipping sauce. You can also use homemade lechon sauce or spiced vinegar.
- Boil until the skin is very soft so it crisps better.
- Chill overnight to dry out the skin.
- Make sure the oil is very hot.
- Be careful when frying, as the oil can splatter.
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.