📝 About This Recipe
Lechon Kawali is the crowning jewel of Filipino comfort food, featuring succulent slabs of pork belly simmered in aromatics and deep-fried to a thunderous crunch. Originating from the traditional spit-roasted 'Lechon', this 'Kawali' (pan-fried) version delivers the same decadent contrast of melt-in-your-mouth fat and glass-shattering skin. It is a labor of love that rewards the patient cook with a sensory explosion of savory, salty, and fatty notes that define the heart of Philippine cuisine.
🥗 Ingredients
The Pork and Aromatics
- 1 kg Pork Belly (Liempo) (whole slab, skin-on)
- 6 cloves Garlic (smashed)
- 1 tablespoon Whole Black Peppercorns
- 3-4 pieces Dried Bay Leaves
- 2 tablespoons Salt (for the boiling liquid)
- 6-8 cups Water (enough to submerge the meat)
Frying and Seasoning
- 4-6 cups Neutral Oil (Canola or Vegetable oil for deep frying)
- 1 teaspoon Rock Salt (for rubbing the skin)
Lechon Sauce (Sarsa)
- 1/2 cup Liver Spread (canned or homemade)
- 1/4 cup Vinegar (cane vinegar preferred)
- 3 tablespoons Brown Sugar
- 2 tablespoons Breadcrumbs (to thicken)
- 1/4 cup Onion (minced)
Spiced Vinegar Dipping Sauce
- 1/2 cup Cane Vinegar
- 1 teaspoon Soy Sauce
- 2-3 pieces Bird's Eye Chilies (chopped)
- 1 small Red Onion (finely diced)
- 1/4 teaspoon Black Pepper (ground)
👨🍳 Instructions
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1
Place the pork belly slab in a large pot. Add enough water to fully submerge the meat.
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2
Add the smashed garlic, peppercorns, bay leaves, and 2 tablespoons of salt to the pot. Bring the water to a boil over high heat.
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3
Once boiling, lower the heat to a simmer. Cook for 45-60 minutes or until the meat is tender but not falling apart. Use a fork to check the skin's tenderness.
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4
Remove the pork from the pot and pat it completely dry with paper towels. This is the most critical step for a crispy skin.
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5
Prick the skin all over with a fork or a cluster of toothpicks. Rub the skin with a teaspoon of rock salt to draw out remaining moisture.
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6
Place the pork on a wire rack and refrigerate uncovered for at least 4 hours, or ideally overnight. This air-dries the skin for maximum 'crackle'.
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7
When ready to fry, remove the pork from the fridge and let it sit for 20 minutes. Cut the slab into 2-inch wide strips if it's too large for your pan.
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8
Heat the oil in a deep pot (kawali) to 350°F (175°C). Carefully lower the pork into the hot oil using tongs, skin-side down first.
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9
Cover the pot partially with a lid to protect yourself from oil splatters. Fry for 7-10 minutes per side until the meat is golden brown.
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10
For the 'Double Fry' technique: Remove the pork, let it rest for 5 minutes, then increase the oil heat to 375°F (190°C) and fry for another 2-3 minutes until the skin puffs up and blisters beautifully.
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11
While the pork fries, prepare the sauces. For the Lechon Sauce, simmer all ingredients in a small pan until thickened. For the Spiced Vinegar, simply whisk all ingredients in a bowl.
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12
Drain the cooked pork on a wire rack for 5-10 minutes. Do not use paper towels at this stage as they can trap steam and soften the skin.
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13
Chop the pork into bite-sized pieces using a heavy cleaver. You should hear a distinct 'crunch' with every cut.
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14
Serve immediately while hot with the prepared dipping sauces and warm white rice.
💡 Chef's Tips
For the ultimate crunch, ensure the pork skin is bone-dry before frying; moisture is the enemy of crispiness. Avoid overcrowding the pan, as this drops the oil temperature and results in greasy, soggy pork. Pricking the skin helps the fat render out and allows the skin to blister into that signature bubbly texture. If you are short on time, use a hairdryer to blast-dry the pork skin after boiling if you can't refrigerate it overnight. Always use a heavy cleaver and a quick, decisive stroke to chop the pork to keep the crispy skin attached to the meat.
🍽️ Serving Suggestions
Serve with a side of 'Atchara' (pickled green papaya) to cut through the richness of the fat. Pair with a steaming bowl of Sinigang (sour soup) for the ultimate Filipino feast contrast. Always provide a bowl of warm jasmine rice—it is the essential canvas for this dish. A cold glass of San Miguel beer or an ice-cold calamansi juice balances the savory flavors perfectly. For a truly authentic experience, serve on a banana leaf-lined platter.