Recipes

Lechon Kawali

Crunchy, fried, golden brown and juicy pork belly, lechon kawali, is a pinoy favorite and can be mixed with different dishes- think pinakbet, paksiw na lechon, or pork monggo. That nice crunchy texture will kick these dishes up a notch. We also like matching it with some hot bagoong rice, sliced tomatoes and cucumber. There are a handful of condiments to choose from: vinegar with chili, toyomansi, Mang Tomas, and even that A1 Steak Sauce.

Cooking lechon kawali may seem daunting- for me anything fried, hot-oil-splattering can be intimidating. But this recipe is too good to pass up all you need is a thick-bottomed pan, and a largeΒ grease splatter screenΒ to prevent any minor burns. Make sure to boil the meat until the skin is tender and can be pierced easily with a fork.Β After boiling, the meat needs to be dried to keep oil splatters to a minimum. Fry at 350 F to get the skin crunchy quickly while the meat stays juicy, or fry at a lower temperature longer and get a more “tostado” or drier meat.

Lechon Kawali

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 1 kilo pork belly, cut into 2 inch pieces
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • Canola oil, for frying

Instructions

1

In a deep pot, place pork belly, garlic, salt, peppercorns, and bay leaves.

2

Cover with water and bring water to a boil.

3

Simmer for 40 minutes or until meat is tender.

4

Drain and let dry.

5

Season again with salt and ground pepper.

6

Heat oil for frying.

7

Fry pork belly until golden brown and crispy.

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