📝 About This Recipe
A crown jewel of Filipino comfort food, Lechon Kawali is the art of transforming humble pork belly into a textural masterpiece of succulent meat and glass-like crackling skin. This recipe utilizes a traditional double-cook method—first simmering in an aromatic broth to infuse deep savory notes, then deep-frying to achieve a thunderous crunch. It is the quintessential celebration dish, offering a rich, melt-in-your-mouth experience that is perfectly balanced by a tangy vinegar dipping sauce.
🥗 Ingredients
The Pork & Aromatics
- 2 pounds Pork Belly (whole slab, skin-on)
- 6 cloves Garlic (smashed)
- 1 tablespoon Whole Black Peppercorns
- 3-4 pieces Bay Leaves (dried)
- 2 tablespoons Sea Salt (for the boiling liquid)
- 6-8 cups Water (enough to fully submerge the meat)
The Dredge & Fry
- 1/4 cup Cornstarch (for dusting the skin only)
- 4-5 cups Neutral Oil (Canola or Vegetable oil for deep frying)
- 1 teaspoon Kosher Salt (for final seasoning)
Sawsawan (Dipping Sauce)
- 1/2 cup Cane Vinegar (or Apple Cider Vinegar)
- 1 tablespoon Soy Sauce
- 1/4 cup Red Onion (finely minced)
- 2 pieces Thai Bird's Eye Chilies (sliced)
- 1/2 teaspoon Brown Sugar (to balance acidity)
👨🍳 Instructions
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1
Place the pork belly slab in a large pot and cover with water. Add the smashed garlic, peppercorns, bay leaves, and salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 45-60 minutes until the meat is tender but not falling apart.
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3
Remove the pork from the pot and pat it extremely dry with paper towels. This step is crucial; moisture is the enemy of crispiness.
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4
Using a fork or a meat tenderizer tool, prick the skin of the pork belly hundreds of times. Do not pierce through to the meat; just the skin and fat layer.
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5
Place the pork on a wire rack and refrigerate uncovered for at least 4 hours, or ideally overnight. This dehydrates the skin for a better crunch.
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6
Once dried, lightly dust only the skin side with cornstarch. This helps absorb any residual surface moisture and creates a micro-thin crispy layer.
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7
In a deep heavy-bottomed pot or wok, heat the oil to 350°F (175°C).
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8
Carefully lower the pork belly into the hot oil using tongs. Be extremely cautious as the oil may splatter.
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9
Fry the pork for 7-10 minutes per side. The skin side should begin to blister and turn a deep golden brown.
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10
For the 'Lechon' secret: occasionally splash a few drops of cold water into the oil (carefully!) or remove the pork for 1 minute and return it to the oil to shock the skin into bubbling.
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11
Once the skin is fully puffed and the meat is browned, remove the pork and drain on a wire rack for 10 minutes.
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12
While resting, whisk together all the 'Sawsawan' dipping sauce ingredients in a small bowl.
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13
Slice the pork belly into bite-sized cubes using a heavy cleaver. You should hear a distinct 'crunch' with every cut.
💡 Chef's Tips
For the ultimate crackling, let the pork air-dry in the fridge for a full 24 hours before frying. Always use a meat thermometer to ensure your oil stays between 350°F and 375°F; too low and it's greasy, too high and it burns. If the skin isn't bubbling, you can use the 'cold shock' method by spraying a tiny mist of water onto the skin while it's in the oil (wear oven mitts!). Never cover the cooked pork with a lid or foil after frying, as the steam will immediately soften the crispy skin. Save the boiling liquid! Strain it and use it as a rich pork stock for soups or stews.
🍽️ Serving Suggestions
Serve hot with a side of steamed white jasmine rice to soak up the juices. Pair with a cold, crisp Lager or a San Miguel beer to cut through the richness. Accompany with 'Atchara' (pickled green papaya) to provide a refreshing acidity. Offer Mang Tomas All-Purpose Sauce as an alternative sweet and savory dipping option. Serve alongside a simple vegetable dish like Ginisang Monggo (mung bean stew).