Lechon Kawali is a Filipino dish made from crispy, deep-fried pork belly. The meat is tender and juicy, with a golden, crunchy skin. It’s often served with a tasty dipping sauce like spiced vinegar or lechon sauce. Perfect for celebrations or a special weekend meal!
⏰ Total Time: 2 hrs 30 mins
- Prep Time: 10 mins
- Cook Time: 2 hrs
- Rest Time: 20 mins
- Serves: 4-6
🛒 Ingredients:
- 1 kg pork belly (with skin on)
- 1 tbsp salt
- 1 tbsp peppercorns
- 1 head garlic (cut in half)
- 3 bay leaves
- Water (for boiling)
- Oil (for deep frying)
🥢 Dipping Sauce Options:
- Spiced Vinegar: Vinegar, garlic, onions, chili, salt, and pepper.
- Lechon Sauce: Liver sauce (store-bought or homemade).
👩🍳 Instructions:
🔎 1. Boil the Pork
- Place the pork belly in a large pot and cover it with water.
- Add salt, peppercorns, garlic, and bay leaves.
- Boil over medium heat, then reduce to low.
- Simmer for 1.5 to 2 hours until the pork is tender.
- Remove the pork and let it drain.
🌬️ 2. Dry and Cool
- Pat the pork dry with paper towels.
- Let it air dry for 20-30 minutes or refrigerate it for a few hours.
- The drier the pork, the crispier the skin will be!
🍳 3. Fry the Pork
- Heat a pot of oil to 350°F (180°C).
- Carefully lower the pork belly into the hot oil.
- Fry for 10-15 minutes until the skin turns golden and crispy.
- Flip occasionally for even cooking.
- Be cautious — it may splatter!
🥄 4. Rest and Serve
- Remove from the oil and let it drain on paper towels.
- Rest for 5 minutes before slicing.
- Serve hot with steamed rice and your dipping sauce of choice.
💡 Tips for Extra Crispy Pork Belly:
- Dry the pork well before frying to prevent oil splatters.
- Double Fry Method: Fry once to cook the pork, rest it, then fry again for a super crispy texture.
- Score the skin lightly to help it puff up and become crunchier.
- Use a deep pot for frying to avoid oil spills.
