Lechon Kawali (Crispy Fried Pork Belly)
Crispy fried pork belly with crackling skin and juicy meat.
Servings 10
Calories 805kcal
Cost $12-$15
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.
Nutrition
Calories: 805kcal | Carbohydrates: 0.3g | Protein: 13g | Fat: 83g | Saturated Fat: 27g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 41g | Trans Fat: 0.04g | Cholesterol: 98mg | Sodium: 276mg | Potassium: 255mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg