Lechon Kawali is a classic Filipino dish known for its golden, crispy pork belly with tender meat inside. It’s first simmered with aromatics to make it flavourful and soft, then deep-fried to achieve its iconic crunchy skin. This dish is a guaranteed crowd-pleaser, perfect for special occasions, Sunday lunch, or everyday indulgence. Serve it with lechon sauce or a soy-vinegar dip and steamed rice for an authentic Filipino experience.
Recipe Notes:
- You can air-dry the pork belly in the fridge overnight to get a really crispy result.
- Make sure the pork is completely dry before frying to avoid oil splatters.
- Use a splatter guard for safety during frying.
Description
Lechon Kawali is a classic Filipino dish known for its golden, crispy pork belly with tender meat inside. It's first simmered with aromatics to make it flavourful and soft, then deep-fried to achieve its iconic crunchy skin. This dish is a guaranteed crowd-pleaser, perfect for special occasions, Sunday lunch, or everyday indulgence. Serve it with lechon sauce or a soy-vinegar dip and steamed rice for an authentic Filipino experience.
Ingredients
Instructions
-
In a large pot, place the pork belly and cover with water.
-
Add salt, peppercorns, garlic, and bay leaves. Boil and simmer for 45–60 minutes or until pork is tender.
-
Remove pork from the pot and drain. Let it cool completely and pat dry with paper towels. For crispier results, refrigerate the pork overnight uncovered.
-
Heat cooking oil in a deep pan over medium-high heat.
-
Carefully deep-fry the pork belly until the skin is crispy and golden brown. Be cautious of oil splatters.
-
Drain excess oil on a rack or paper towels.
-
Chop into serving portions and serve with lechon sauce or vinegar-soy dip.
