Lechon Kawali
Lechon Kawali is a popular Filipino dish featuring crispy deep-fried pork belly. The pork is first boiled until tender, then air-dried and fried to achieve a crackling skin and juicy interior. It's often served with a tangy vinegar dipping sauce.
An original recipe by Forkin
- Total time
- 5 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 2,202 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 kgpork belly, skin on, bone out
- 8 cupwater
- 3 pcsbay leaf
- 1 tbspblack peppercorn, whole
- 6 clovegarlic, crushed
- 2 tbspsalt
- 4 cupvegetable oil
dipping sauce
- 0.5 cupvinegar, for dipping sauce
- 2 tbspsoy sauce, for dipping sauce
- 0.5 pcsred onion, minced, for dipping sauce
- 1 clovegarlic, minced, for dipping sauce
- 1 pcsthai chili, sliced, for dipping sauce(optional)
Equipment
deep-fry thermometer · sharp knife · deep pan · paper towels · large pot · wire rack · dutch oven
The method
Step by step
- 1
Place the pork belly in a large pot and add the water, bay leaf, black peppercorn, crushed garlic, and salt.
Cook’s note: Ensure the pork belly is fully submerged in the water.
- 2
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork belly is very tender.
About 2 hr
Cook’s note: The pork should be tender enough to easily pierce with a fork.
- 3
Carefully remove the pork belly from the pot and pat it completely dry with paper towels.
About 5 min
Cook’s note: Drying the pork thoroughly is crucial for crispy skin.
- 4
Score the skin of the pork belly with a sharp knife, making shallow cuts about 1 inch apart.
About 5 min
Cook’s note: Do not cut through the meat, only the skin and a thin layer of fat.
- 5
Refrigerate the dried pork belly, uncovered, for at least 3 hours or preferably overnight.
About 3 hr
Cook’s note: This step helps further dry out the skin, leading to a crispier result.
- 6
In a deep pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
About 10 min
Cook’s note: Use a deep-fry thermometer to monitor the oil temperature for best results.
- 7
Carefully place the pork belly skin-side down into the hot oil.
Cook’s note: Be cautious as the oil may splatter.
- 8
Fry for 15-20 minutes, flipping occasionally, until the skin is golden brown and crispy and the meat is cooked through.
About 20 min
Cook’s note: The skin should be bubbly and crackling. Adjust heat as needed to prevent burning.
- 9
Remove the lechon kawali from the oil and drain on a wire rack lined with paper towels.
Cook’s note: Allowing it to rest on a rack helps maintain crispiness.
- 10
Let it cool slightly before slicing into serving pieces.
About 5 min
- 11
For the dipping sauce, combine the vinegar, soy sauce, minced red onion, minced garlic, and sliced Thai chili in a small bowl.
About 2 min
Cook’s note: Adjust the chili to your preferred spice level.
- 12
Serve the crispy lechon kawali immediately with the dipping sauce.
Per serving
Nutrition
- Calories
- 2,201.9kcal
- Protein
- 57.4g
- Carbs
- 4.5g
- Fat
- 228.7g
- Fibre
- 0.6g
- Sugar
- 0.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover lechon kawali in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until crispy again.
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