How to Make the Perfect Crispy Lechon Kawali
Filipino · Easy · 70 min · 5 servings
Crispy Lechon Kawali is a legendary kid friendly recipe in the Philippines featuring pork belly that is boiled until tender then fried to shatteringly crispy perfection. Kids go absolutely wild for the crackling crispy skin and juicy tender meat inside making this one of the most popular family celebration dishes.
Why this recipe works
This Crispy Lechon Kawali recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 2 lbs pork belly slab
- 4 cloves garlic crushed
- 2 tsp salt
- 1 tsp black pepper
- 2 pieces bay leaves
- 3 cups cooking oil for frying
- 0.5 cup store bought lechon sauce for dipping
Step by step instructions
Step 1: Boil the Pork Belly
Place pork belly in a large pot with garlic bay leaves salt and enough water to cover and boil over medium heat for 45 to 50 minutes until the meat is very tender when pierced.
Step 2: Dry the Pork
Remove pork from the pot and pat completely dry with paper towels then let it air dry uncovered for at least 10 minutes to ensure maximum crispiness during frying.
Step 3: Deep Fry Until Crispy
Heat oil in a deep pot to 375 degrees Fahrenheit and carefully lower the pork belly skin side down frying for 12 to 15 minutes until the skin is deep golden and blistered and crackling.
Step 4: Rest Drain and Serve
Transfer the lechon kawali to a wire rack to drain for 5 minutes then chop into serving pieces with a sharp cleaver and serve alongside lechon sauce or spiced vinegar.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork belly slab → pork shoulder works as a leaner alternative though the skin will not be as spectacular
- lechon sauce → spiced white vinegar with garlic and chili for a lighter and tangier dipping sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the pork belly thoroughly after boiling which results in soggy skin instead of the desired crackling crunch
- Frying at too low a temperature which causes the pork to absorb excess oil and prevents the skin from blistering properly
Nutrition facts
Per serving: 520 calories, 28g protein, 2g carbs, 44g fat, 0g fiber.
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