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 large grease splatter screen to prevent any minor burns. Make sure to boil the meat until the skin is tender and can be pierced easily with a fork. 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 KawaliPrint Recipe
- 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
In a deep pot, place pork belly, garlic, salt, peppercorns, and bay leaves.
Cover with water and bring water to a boil.
Simmer for 40 minutes or until meat is tender.
Drain and let dry.
Season again with salt and ground pepper.
Heat oil for frying.
Fry pork belly until golden brown and crispy.