📝 About This Recipe
Experience the ultimate Filipino comfort food without the carb-heavy guilt. This Lechon Kawali features a succulent, melt-in-your-mouth meat layer topped with a shatteringly crisp, bubbly skin that rivals any professional rotisserie. By simmering the pork in a fragrant broth of garlic, peppercorns, and bay leaves before air-frying or deep-frying, we lock in deep savory flavors while achieving that iconic golden crunch.
🥗 Ingredients
The Pork & Aromatics
- 2 lbs Pork Belly (whole slab, skin-on)
- 6 cloves Garlic (smashed)
- 1 tablespoon Whole Black Peppercorns
- 4 pieces Dried Bay Leaves
- 2 tablespoons Sea Salt (plus extra for skin)
- 6-8 cups Water (enough to submerge the meat)
- 1 tablespoon Apple Cider Vinegar (helps tenderize the skin)
Keto Sawsawan (Dipping Sauce)
- 1/4 cup Coconut Aminos (low-carb soy sauce substitute)
- 1/2 cup White Vinegar (cane vinegar is traditional, but white works for Keto)
- 2 pieces Red Bird's Eye Chili (sliced)
- 1 small Shallot (finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Frying
- 3 cups Avocado Oil or Lard (for deep frying, or use a spray for air-frying)
👨🍳 Instructions
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1
Place the pork belly slab in a large pot. Add enough water to completely submerge the meat.
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2
Add the smashed garlic, peppercorns, bay leaves, 2 tablespoons of sea salt, and apple cider vinegar to the pot.
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3
Bring the water to a boil, then reduce heat to a simmer. Cover and cook for 45-60 minutes until the meat is tender but not falling apart.
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4
Remove the pork from the pot and pat it extremely dry with paper towels. This is the most critical step for crispiness.
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5
Using a fork or a meat tenderizer tool, prick the skin of the pork belly hundreds of times. Do not pierce into the fat layer; just the skin.
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6
Rub a generous amount of salt over the skin. Place the pork on a wire rack in the refrigerator for at least 1 hour (ideally overnight) to air-dry the skin further.
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7
Once dried, slice the pork belly into 1.5-inch thick cubes or leave as a slab if air-frying.
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8
If deep-frying: Heat oil in a deep pot to 350°F (175°C). Carefully place the pork in the oil, skin side down first.
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9
Fry for 7-10 minutes, flipping occasionally, until the skin is golden brown and blistered. Use a splash guard to prevent oil splatters.
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10
If air-frying: Place the slab skin side up at 400°F (200°C) for 20-25 minutes until the skin is completely bubbled and crisp.
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11
While the pork fries, whisk together the coconut aminos, vinegar, shallots, and chilies in a small bowl to make the dipping sauce.
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12
Remove the pork from the heat and let it rest on a wire rack for 5 minutes before slicing into bite-sized pieces.
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13
Listen for the 'crunch' as you slice—this is the sign of a perfect Lechon Kawali!
💡 Chef's Tips
The drier the skin, the better the crunch; never skip the refrigeration air-drying step. When pricking the skin, avoid going too deep into the fat, as escaping juices can prevent the skin from crisping. If the skin isn't bubbling, increase the heat for the last 2 minutes of cooking. Always use high-smoke point oils like avocado oil or lard to keep the dish keto-compliant and healthy. Store leftovers in an airtight container and reheat in an air fryer to regain the crunch.
🍽️ Serving Suggestions
Serve with a side of steamed cauliflower rice to soak up the juices. Pair with a refreshing cucumber and tomato salad dressed in vinegar. Enjoy with a cold glass of sparkling water with a squeeze of calamansi or lime. Add a side of blanched bok choy or kailan for some fiber and color. Dip each piece generously into the spicy vinegar 'sawsawan' to cut through the richness.