Lechon Kawali (Filipino Crispy Fried Pork Belly)
Local name: Lechon kawali
In short: Pork belly boiled until tender, dried until the skin is dry, then deep-fried until the skin blisters and crackles, served with garlicky vinegar dip. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 25 min
- Resting
- 4 h
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Lechon kawali is the home cook's answer to whole roast pig: a slab of pork belly boiled with aromatics until tender, dried thoroughly, then fried until the skin puffs into a crackling shell over juicy meat. It is chopped into pieces and eaten with a sharp dip of vinegar, garlic and chili that cuts the richness. Expect plenty of oil spatter, so use a deep pot and a lid or splatter guard, and dry the pork well before it meets the oil.
Instructions
- Put the pork in a deep pot with the onion, garlic, bay leaves, peppercorns, 1 tablespoon of salt and enough water to cover. Bring to a boil, then simmer for 50 to 60 minutes, until a skewer slides in easily.
- Lift out the pork and drain. Pat it very dry, prick the skin all over with a fork and rub the skin with salt.
- Refrigerate the pork uncovered on a rack for at least 4 hours, or overnight, so the skin dries into a leathery layer. This is what makes it crackle.
- Cut the slab into 2 or 3 pieces. Heat the oil in a deep heavy pot to 160°C (320°F). Lower in the pork, skin side down, with tongs, cover with a splatter guard and fry for 10 minutes.
- Raise the heat to 190°C (375°F) and fry for 5 to 7 minutes more, until the skin is blistered, golden and crisp.
- Lift the pork onto a rack, rest for 10 minutes and chop into bite-size pieces with a heavy knife.
- Stir the dip ingredients together. Serve the pork hot with the dip and steamed rice.
Tips
- Dry skin is what makes the crackling, and the longer it dries uncovered in the fridge, the better it blisters. Any water on the skin makes the oil spit, so pat it dry and keep a lid or splatter guard at hand.
- An air fryer at 200°C (400°F) for 20 to 25 minutes also crisps boiled pork belly, with much less mess than deep-frying.
Questions and answers
Why did my lechon kawali not crackle?
The skin was probably not dry enough, or the oil was not hot enough. Boil the pork, dry it uncovered in the fridge overnight with the skin pricked, and finish the frying at 190°C (375°F).
Can I make lechon kawali ahead of time?
Boil and dry the pork up to 2 days ahead and fry it just before serving. Leftovers re-crisp in a hot oven or an air fryer.
What do you serve with lechon kawali?
Steamed rice, the vinegar dip, and a vegetable dish such as pinakbet or pickled green papaya (atchara) to cut the richness.
How long does it take to make Lechon Kawali (Filipino Crispy Fried Pork Belly)?
About 1 h 45 min in total: 20 min of preparation and 1 h 25 min of cooking.
How many calories are in Lechon Kawali (Filipino Crispy Fried Pork Belly)?
About 520 kcal per serving, with 20 g of protein, 3 g of carbohydrates and 48 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 3 g |
| Fat | 48 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
