Lechon Kawali Recipe

Crispy, crackling skin and juicy flesh can be achieved with just a few simple steps.

Course Main Course, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 2

Refrigerate 12

Total Time 14 5

Servings

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 (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.

Nutrition