đ·đ„ Crispy Lechon Kawali (Deep-Fried Pork Belly)
A Filipino classic thatâs all about golden crackling skin and juicy, tender pork bellyâcrispy on the outside, succulent on the inside.
Lechon Kawali is a beloved Filipino dish thatâs both indulgent and irresistible. It’s made by deep-frying pork belly until the skin is gloriously crispy and the meat stays tender and juicy. The crackling, savory bite paired with a zesty vinegar dip is something youâll find hard to resist. This dish is often served at celebrations, but itâs easy enough to make at home whenever that crispy craving hits.
Letâs dive into the processâfrom boiling to deep-fryingâand get that perfect crunch!
đ Ingredients
1 kg pork belly (choose one with skin on and a nice balance of meat and fat)
1 tablespoon salt
1 tablespoon whole peppercorns
3â4 bay leaves
4â5 cups water (enough to submerge the pork during boiling)
3â4 cloves garlic (optional, for added flavor in the boil)
Oil for deep-frying (use a neutral oil with a high smoke point, like canola or vegetable)
Extra salt for rubbing
Vinegar dip, optional (try soy sauce, minced onion, crushed garlic, chili, and vinegar mixed together)
đȘ Instructions
- Boil the Pork Belly
Start by placing the pork belly into a large pot. Add the salt, whole peppercorns, bay leaves, and garlic (if using) to infuse the meat with aromatic flavor.
Pour in enough water to cover the pork completely. Bring it to a boil over high heat, then reduce to a simmer. Let it simmer gently for 45 minutes to 1 hour, or until the pork becomes fork-tender but not falling apart. You want the meat cooked through and infused with flavor, but still firm enough to fry later.
Once done, carefully remove the pork belly from the pot and allow it to cool. For the crispiest results, refrigerate the pork for an hour or even overnight. This helps the skin dry out, which is key for that addictive crunch.
- Prep for Frying
Once the pork is cooled and firm, pierce the skin all over with a fork or knife tip. This step helps the fat render out and makes the skin puff up and blister when fried.
Next, rub salt all over the pork bellyâespecially on the skinâfor added flavor and to help crisp it up.
- Fry the Pork Belly
In a deep, heavy-bottomed pan or wok, heat a generous amount of oilâenough to submerge the pork belly. Heat the oil over medium to medium-high heat.
Once the oil is hot (about 350°F / 175°C if using a thermometer), carefully lower the pork belly into the oil. Be extra cautiousâthis step can get splashy! A splatter screen is helpful here.
Fry the pork for 10â15 minutes, or until the skin is golden, blistered, and crisp. You may need to turn the pork occasionally to fry all sides evenly.
Once itâs beautifully golden and crunchy, remove the pork and set it on a paper towel-lined plate or wire rack to drain excess oil.
Allow it to cool slightly before slicingâthis helps keep the juices in and protects your fingers from hot oil.
- Serve & Enjoy!
Using a sharp knife, chop the Lechon Kawali into serving pieces. Serve it hot and crispy with your favorite vinegar dip on the side. You can also enjoy it with rice and a side of pickled vegetables or atchara.
đ Tips & Variations
Double-fry for extra crispiness: After the first fry, let the pork rest, then re-fry it for 3â5 minutes at a higher heat for ultra-crunchy skin.
Air-dry overnight in the fridge (uncovered) to help dry out the skin for the crispiest result.
Use a meat thermometer to monitor oil temperatureâtoo low and it wonât crisp; too high and it might burn before cooking through.
Flavor twist: Add lemongrass or ginger to the boiling water for a subtle aromatic boost.
đ§ Perfect Pairings
Dipping Sauce: A mix of vinegar, soy sauce, onions, crushed garlic, and chili.
Sides: Garlic fried rice, pickled papaya (atchara), or fresh tomato salad.
Drinks: Cold soda, iced tea, or a light beer.
There you have itâCrispy Lechon Kawali at its finest. Itâs comforting, indulgent, and utterly crave-worthy. Just be warned: once you serve it, there might not be any leftovers!
Let me know if youâd like a version for the oven or air fryer too!
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đ· Crispy Lechon Kawali (Filipino Deep-Fried Pork Belly)
Golden, crunchy pork skin wrapped around juicy, flavorful meatâthis Filipino favorite is the ultimate comfort food.
Lechon Kawali is a beloved dish in the Philippines, often served during celebrations, family gatherings, or simply when the craving for something crunchy, savory, and deeply satisfying strikes. Made by boiling and then deep-frying pork belly, it delivers an unbeatable combination of crispy skin and tender meat. Best enjoyed with a tangy vinegar dip or soy-based sauce, this dish is a sure crowd-pleaser.
đ Ingredients
1 kg pork belly (choose a cut with skin on and a good balance of meat and fat)
1 tablespoon salt
1 tablespoon whole peppercorns
3â4 bay leaves
3â4 cloves garlic (optional, for added aroma in the boil)
4â5 cups water, or enough to cover the pork in the pot
Extra salt, for rubbing before frying
Oil, for deep-frying (canola or vegetable oil works best)
Dipping sauce, optional (try vinegar with minced onion, crushed garlic, soy sauce, and chili)
đȘ Instructions
đ„Ł Step 1: Boil the Pork Belly
Start by placing the pork belly in a large pot. Add the salt, whole peppercorns, bay leaves, and garlic if using. These ingredients infuse the meat with a subtle savory flavor that builds the foundation for this dish.
Pour in enough water to fully submerge the pork. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the pork is fork-tender. The goal is to cook the meat through without making it too softâit still needs to hold its shape during frying.
Once the pork is tender, carefully remove it from the pot and place it on a plate or tray lined with paper towels. Let it cool completely. For the crispiest result, refrigerate the pork for at least 1 hour or overnight, uncovered. This helps dry out the skin, making it blister and puff when fried.
đ§ Step 2: Prepare the Pork for Frying
Once the pork is chilled and firm, pierce the skin all over using a fork or the tip of a knife. This helps the fat render and the skin to crisp more evenly.
Rub a bit of salt all over the pork belly, focusing especially on the skin. This adds flavor and draws out any remaining moisture.
đł Step 3: Deep-Fry Until Golden & Crispy
Heat a generous amount of oil in a deep, heavy-bottomed pot or wok over medium to medium-high heat. Make sure the oil is hot enough before frying (around 350°F / 175°C if using a thermometer). You need enough oil to fully submerge the pork.
Very carefully lower the pork belly into the hot oil. Be prepared for some splatteringâthis is completely normal due to the moisture in the meat. Use a splatter guard if you have one.
Fry for 10 to 15 minutes, turning occasionally, until the skin is golden brown and crispy. Watch it closelyâonce the bubbles slow down and the skin looks blistered, itâs ready.
Once done, remove the pork and drain it on a wire rack or paper towels. Let it rest for a few minutes before slicingâthis keeps the juices in and makes slicing easier.
đœ Step 4: Slice and Serve
Use a sharp knife to cut the pork belly into bite-sized pieces. Youâll hear that satisfying crunch as you slice through the crispy skinâmusic to your ears!
Serve immediately with a dipping sauce of your choice. A traditional vinegar-based sauce with minced onion, chili, and a touch of soy sauce pairs beautifully with the richness of the pork.
đ Tips for Success
Dry skin = crispier pork: Pat dry and refrigerate the pork before frying for best results.
Want it extra crispy? Double-fry the pork: fry once, let it cool, then fry again at high heat for 2â3 minutes.
Use a splatter screen: It keeps your stove (and you!) safe from hot oil.
Chop safely: Let the pork rest a few minutes before slicing so it holds together better.
đ§ Suggested Dipping Sauces
Classic Filipino vinegar dip: White vinegar, minced onions, garlic, chili, and a pinch of salt.
Soy-vinegar sauce: A 1:1 ratio of soy sauce and vinegar, plus chopped onions and chili.
Lechon sauce: A liver-based sweet-savory sauce commonly served with lechon (available in Filipino stores).
đ§ș Perfect Pairings
Garlic fried rice and a sunny-side-up egg for an indulgent brunch.
Pickled papaya (atchara) for a fresh contrast.
Chilled beer or iced tea to cut through the richness.
Lechon Kawali is the kind of dish that reminds you why crispy pork is one of lifeâs great joys. Itâs loud, indulgent, and completely satisfyingâwhether youâre making it for a fiesta, family dinner, or just because itâs a good day for some crunch.