📝 About This Recipe
Lechon Kawali is the crown jewel of Filipino comfort food, featuring succulent pork belly that is simmered until tender and then deep-fried to a magnificent golden shatter-crisp. This dish celebrates the contrast between the melt-in-your-mouth fat and the thunderous crunch of the crackling skin. Infused with aromatics like lemongrass, garlic, and peppercorns, it is a sensory masterpiece that brings the festive spirit of a Filipino fiesta right to your dinner table.
🥗 Ingredients
The Pork and Aromatics
- 2.2 lbs Pork Belly (whole slab, skin-on)
- 6 cloves Garlic (smashed)
- 4 pieces Bay Leaves (dried)
- 1 tablespoon Black Peppercorns (whole)
- 2 tablespoons Salt (kosher or sea salt)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 6-8 cups Water (enough to fully submerge the pork)
For Frying
- 4-6 cups Vegetable Oil (for deep frying)
- 1 teaspoon Salt (for rubbing the skin)
Classic Vinegar Dipping Sauce (Sawsawan)
- 1/2 cup Cane Vinegar (or apple cider vinegar)
- 1 tablespoon Soy Sauce (for depth)
- 1/4 cup Red Onion (finely minced)
- 2 cloves Garlic (minced)
- 2 pieces Thai Chili (sliced, optional for heat)
- 1/4 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Place the pork belly slab in a large pot. Add the smashed garlic, bay leaves, peppercorns, salt, and lemongrass.
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2
Pour in enough water to cover the pork by at least an inch. Bring the water to a boil over high heat, then immediately lower to a simmer.
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3
Simmer the pork for 45 to 60 minutes. You want the meat to be tender when pierced with a fork, but not falling apart, as it needs to stay intact for frying.
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4
Carefully remove the pork from the pot and pat it completely dry with paper towels. This is the most critical step for safety and crunch.
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5
Prick the skin all over with a fork or a meat tenderizer tool. This creates small vents for the fat to escape and helps form those iconic bubbles on the skin.
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6
Rub a teaspoon of salt into the skin. Place the pork on a wire rack and refrigerate, uncovered, for at least 4 hours or ideally overnight to dehydrate the skin.
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7
Once ready to fry, take the pork out of the fridge and cut it into large uniform chunks (about 2-3 inches wide) or leave it as a whole slab if your pot is large enough.
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8
In a deep heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C).
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9
Carefully lower the pork into the hot oil. Use a splatter screen as the pork will pop and hiss. Fry for 7-10 minutes until the meat is golden brown.
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10
Increase the heat slightly to reach 375°F (190°C) for the final 2-3 minutes to 'shock' the skin into maximum crispness.
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11
Remove the pork from the oil and drain on a wire rack. Let it rest for 5-10 minutes to allow the juices to redistribute.
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12
Mix all the dipping sauce ingredients in a small bowl while the meat rests.
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13
Chop the pork into bite-sized pieces using a heavy cleaver. You should hear a distinct 'crunch' with every slice.
💡 Chef's Tips
For the crispiest skin, never skip the drying process; an overnight rest in the fridge is the secret of professional chefs. If the oil is popping too violently, you can lightly dust the pork skin with a bit of flour or cornstarch before frying to absorb residual moisture. Always use a thermometer to monitor oil temperature; if the oil is too cold, the pork will be greasy; if too hot, the skin will burn before the fat renders. To prevent the meat from becoming dry, ensure you only boil it until just tender, not until the fibers are shredding.
🍽️ Serving Suggestions
Serve hot with a side of steamed white jasmine rice to balance the richness. Pair with 'Lechon Sauce' (a thick liver-based gravy) or the provided spicy vinegar dipping sauce. Serve alongside a fresh 'Ensaladang Talong' (grilled eggplant salad) to provide acidity and cut through the fat. A cold lager or a glass of iced calamansi juice makes for a refreshing beverage pairing.