How to Make the Perfect Lechon Kawali Crispy Fried Pork Belly
Filipino · Medium · 90 min · 4 servings
Lechon Kawali delivers an extraordinary combination of a gloriously crunchy crackling exterior and incredibly moist, flavorful pork belly meat achieved through a two-stage cooking process. It is a Filipino celebration staple that satisfies the deep craving for something shatteringly crispy and deeply savory.
Why this recipe works
This Lechon Kawali Crispy Fried Pork Belly recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 90 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 650 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 lbs skin-on pork belly slab
- 1 tbsp whole black peppercorns
- 4 pieces dried bay leaves
- 1 tbsp coarse salt
- 3 cups neutral oil for deep frying
- 0.5 tsp baking soda
Step by step instructions
Step 1: Boil the Pork Belly
Place the pork belly in a large pot and cover with cold water. Add the black peppercorns, bay leaves, and a generous amount of salt. Bring to a boil over high heat, then reduce to a steady simmer for 45 to 50 minutes until the pork is just cooked through and tender when pierced with a fork.
Step 2: Dry and Prepare the Skin
Remove the pork belly from the pot and pat it completely dry with paper towels, being especially thorough on the skin side. Rub the skin side with a thin layer of baking soda and allow the pork to air-dry uncovered in the refrigerator for at least 2 hours or overnight for the best crackling result.
Step 3: Deep Fry to Crackle
Heat the neutral oil in a deep heavy pot or wok to 375 degrees Fahrenheit. Carefully lower the pork belly skin-side down into the hot oil, standing back as it will splatter vigorously. Fry for 15 to 18 minutes, turning occasionally, until the skin is blistered, deeply golden, and completely crispy all over.
Step 4: Rest, Chop, and Serve
Transfer the lechon kawali to a wire rack and let it rest for 5 minutes before chopping into thick bite-sized pieces with a heavy cleaver. Serve immediately with a dipping sauce of vinegar and crushed garlic, or with liver sauce for a more traditional presentation.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- neutral oil for frying → lard for a more traditional and richer flavor
- baking soda for the skin → a thin coat of white vinegar rubbed on the skin before drying
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the drying step and frying the pork belly when it is still moist, which produces a soft and pale skin instead of crispy crackling
- Frying at too low a temperature, which causes the skin to bubble slowly and become leathery rather than blistered and shatteringly crisp
Nutrition facts
Per serving: 650 calories, 32g protein, 3g carbs, 56g fat, 0g fiber.
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