Lechon Kawali is a popular Filipino dish made with pork belly simmered until tender and then deep-fried until golden and crisp. With crunchy skin and super moist meat, every morsel is pork heaven!
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3.68 from 40 votes

Lechon Kawali

Lechon Kawali is a popular Filipino dish made with pork belly simmered until tender and then deep-fried until golden and crisp. With crunchy skin and super moist meat, every morsel is pork heaven!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer, Main Entree
Cuisine: Filipino
Servings: 4 to 6 Servings
Author: Kawaling Pinoy

Ingredients

  • 4 pounds whole pork belly
  • 1 head garlic, pounded
  • 2 tablespoons salt
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • water
  • oil for deep frying

Instructions

  • In a 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 1-1/2 hours or until meat is tender but not falling apart.
  • Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.
  • In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
  • Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and then cut into serving pieces. Serve with lechon sauce or dip of choice.

Notes

Have butcher make a shallow cut through the rib bones to make chopping into serving pieces easier.