Lechon Kawali

Name: Lechon Kawali
Yield: 4
Cuisine: Philippines
Ingredients: Pork belly, skin on — 1.5 kg (3.3 lb); Garlic, crushed — 4 cloves; Bay leaves — 2; Whole black peppercorns — 1 tbsp; Salt — 2 tbsp; Water, to cover; Oil for deep frying; Vinegar dipping sauce (vinegar, garlic, chilli, soy sauce), to serve

The Quirky Foodster Team

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Servings

Ingredients

Pork belly, skin on — 1.5 kg (3.3 lb)
Garlic, crushed — 4 cloves
Bay leaves — 2
Whole black peppercorns — 1 tbsp
Salt — 2 tbsp
Water, to cover
Oil for deep frying
Vinegar dipping sauce (vinegar, garlic, chilli, soy sauce), to serve

Method

Place the pork belly in a large pot with the garlic, bay leaves, peppercorns and salt, and add enough water to cover.
Bring to a boil, then reduce to a simmer and cook for 45–50 minutes until tender.
Remove the pork and let it dry and cool completely, ideally refrigerating uncovered for a few hours or overnight to dry the skin further.
Heat oil to 175°C (350°F) in a deep pan.
Carefully lower the pork belly into the hot oil and fry for 10–15 minutes, turning occasionally, until the skin is deeply golden and crackling.
Let rest for a few minutes, then chop into pieces and serve with the vinegar dipping sauce.

Introduction: Pork belly boiled until tender then deep-fried until deeply crackling and crisp, a beloved Filipino main dish full of textural contrast.

Cultural Background: Lechon kawali offers a home-cookable alternative to whole roasted lechon (suckling pig), the two-step boil-then-fry method achieving a similarly prized crispy skin and tender meat, making it a favourite at Filipino gatherings.

Tips: Drying the boiled pork thoroughly before frying — even refrigerating it uncovered — is essential for the crispiest, most crackling skin. Fry carefully, as the oil can spatter significantly when the moist pork skin meets the hot oil.

Variations: Serve with a side of atchara for a classic pairing. Adjust the dipping sauce ingredients to taste.

Storage: Refrigerate cooked lechon kawali in an airtight container for up to 2 days.

Reheating: Reheat in an oven at 200°C (400°F) for 10–12 minutes to restore crispness.

FAQs:

Q: Why is the pork boiled before frying?

A: Boiling first tenderises the meat and partially cooks the skin, making the final frying step quicker and helping achieve an even, crackling crisp.

Q: What is lechon kawali typically served with?

A: A tangy vinegar-garlic dipping sauce and often a side of atchara.