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    Home » Pork

    Lechon Kawali (Fried Pork Belly)

    Published: Feb 9, 2023 by Nora Rey · This post may contain affiliate links · 1 Comment

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    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.

    You may want to double the recipe or save the leftovers for Pork Belly Sisig or Pinakbet with Crispy Pork Belly.

    Lechon Kawali (Fried Pork Belly) on a platter with Achara (Pickled Green Papaya), Mang Tomas all-purpose sauce, and spiced vinegar dipping sauce.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Lechon Kawali (Fried Pork Belly).
    Salt, pepper, and oil are not in the picture.

    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 spicy vinegar sauce can also be used as an alternative.

    How to make this recipe

    (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 when fried.

    Adding water to the slab of pork belly in the pot.

    (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 oven at a low temperature of 250° F (121° C ) for about an hour to dry the skin. You can also freeze them and fry them later.

    Adding salt to the pork belly skin.

    (3)Divide the meat into 3-inch thick pieces to get plenty of crispy exterior while the inside stays juicy. As an option, 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.

    Cutting the cooked slab of pork belly into smaller pieces.

    (4)Set a Dutch oven (pot or wok) with about 1½ inches of oil over high heat. Make sure the oil is very hot before placing the meat with its skin side down first—375° F (190° C) if using a thermometer. Then reduce the heat slightly to prevent the meat from browning too quickly.

    Placing the pork belly pieces in hot oil with its skin side down first.

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

    Lechon Kawali (Fried Pork Belly) on paper towels.

    (6)Let them cool slightly, then slice them into bite-size pieces.

    Sliced Lechon Kawali (Fried Pork Belly) on a parchment paper-lined cutting board.

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

    Dipping fried pork belly skin in Mang Tomas all-purpose dipping sauce.

    Alternatively, you can serve it with a spiced vinegar dipping sauce.

    Dipping a piece of Lechon Kawali (Fried Pork Belly) in spiced vinegar dipping sauce.

    Frequently asked questions

    What is Lechon Kawali?

    Lechon Kawali is a popular Filipino dish that consists of crispy deep-fried pork belly. The name "lechon" comes from the Spanish word for roasted pig, while "kawali" means pan in Filipino, referring to the cooking vessel used.

    How to get pork skin crispy and crackling?

    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.

    What does Mang Tomas taste like?

    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.

    What is the difference between Lechon Kawali and Crispy Pata?

    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.

    Other pork recipes you may like

    • Pork asado on a plate
      Pork Asado with Mushrooms and Cabbage
    • Bicol Express in a bowl
      Bicol Express
    • Embutido Filipino Meatloaf
      Embutido (Filipino Meatloaf)
    • skinless longganisa
      Skinless Longganisa (Filipino Sausage)

    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 (fried pork belly) on a plate

    Lechon Kawali (Fried Pork Belly)

    Crispy, crackling skin and juicy flesh can be achieved with just a few simple steps.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Snack
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 hours
    Cook Time: 2 hours
    Refrigerate: 12 hours
    Total Time: 19 hours
    Servings: 10
    Calories: 805kcal
    Author: Nora Rey
    Cost: $12-$15

    Equipment

    • Large pot (for boiling)
    • Dutch oven, wok, or pot (for deep-frying)
    • Tongs

    Ingredients

    • 1 pork belly slab (about 3 pounds), skin on
    • 3 garlic cloves smashed
    • 2 bay leaves
    • Salt
    • Ground black pepper or peppercorns
    • Neutral, high-heat oil for frying (canola oil, avocado oil, peanut oil)
    • Dipping sauce (Mang Tomas all-purpose sauce or spiced vinegar)

    Instructions

    • Place pork belly slab 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 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 when fried.
    • 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 oven at a low temperature of 250° F (121° C ) for about an hour to dry the skin. You can also freeze them and fry them later.
    • Divide the meat into 3-inch thick pieces to get plenty of crispy exterior while the inside stays juicy. As an option, 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 Dutch oven (pot or wok) with about 1½ inches of oil over high heat. Make sure the oil is very hot before placing the meat with its skin side down first—375° F (190° C) if using a thermometer. 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. Transfer on paper towels to drain excess oil.
    • Let them cool slightly, then slice them into bite-size pieces.
    • Serve with Mang Tomas all-purpose sauce or a spiced vinegar dipping sauce.

    Video

    Nutrition

    Calories: 805kcalCarbohydrates: 0.3gProtein: 13gFat: 83gSaturated Fat: 27gPolyunsaturated Fat: 11gMonounsaturated Fat: 41gTrans Fat: 0.04gCholesterol: 98mgSodium: 276mgPotassium: 255mgFiber: 0.02gSugar: 0.01gVitamin A: 15IUVitamin C: 1mgCalcium: 9mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Comments

    1. Lara

      February 17, 2023 at 12:19 am

      5 stars
      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!!!

      Reply

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