Lechon Kawali
Crispy Pork Belly simmered to tenderness with aromatics and dee-fried to golden perfection. Crunchy on the outside and super moist on the inside, it's the ultimate pork dish!
Servings: 8 servings
Calories: 951kcal
Ingredients
- 4 pounds whole pork belly
- 1 head garlic, pounded
- 2 tablespoons salt
- 1 tablespoon peppercorns
- 2 bay leaves
- water
- canola oil
Instructions
- In a deep pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover.
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and continue to cook for about 1 to 1 ½ hours or until meat is fork-tender but not falling apart.
- Drain pork, discarding liquid. Wipe dry, removing any stray aromatics.
- Allow to cool to touch and pat dry with paper towels. Score the skin using the tines of a fork.
- Brush the skin with vinegar.
- Season the pork all over with salt and layer the skin with a thin film of salt.
- Place on a wire rack and refrigerate overnight to completely cool and dry. Remove from refrigerator and scrape off the salt.
- In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F.
- Carefully place the meat in the hot oil and fry, turning as needed, until golden and skin is crisp and puffed.
- Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and cut into serving pieces.
- Serve with choice of dipping sauce.
Video
Notes
- Have the butcher make a shallow cut through the rib bones to make chopping into serving pieces easier.
- Use enough oil to cover the pork belly during deep-frying, and keep the temperature at an optimal 350 F to 375 F range.
Nutrition
Calories: 951kcal | Carbohydrates: 2g | Protein: 16g | Fat: 97g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1799mg | Potassium: 346mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg