Lechon Kawali Crispy Fried Pork Belly
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.
Boiled then deep-fried pork belly with a perfectly crispy crackling skin and juicy interior.
Nutrition per serving
Ingredients
Protein
Boiling Spices
Seasoning
Cooking
Crackling Aid
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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