Lechon Kawali (Porc Croustillant Frit)

À propos de cette recette

Lechon kawali is the Philippine equivalent of Cantonese siu yuk (crispy roast pork) and Chinese dong po rou, but fried rather than roasted. A slab of pork belly is boiled first with garlic, bay leaves, peppercorns and salt until cooked through, then refrigerated uncovered so the skin dries out completely. When deep-fried at high temperature, the dried skin transforms into a series of spectacular, crackling bubbles that shatter with the slightest pressure. The contrast of the crispy skin and the tender, fatty meat beneath is deeply satisfying. It is traditionally served with lechon sauce (a liver-based sweet-sour sauce) or simply with vinegar and calamansi (Filipino lime). Rooted in the everyday cooking of Filipino kitchens, Lechon Kawali (Filipino Crispy Fried Pork Belly) balances technique and tradition: the pork belly, skin-on, in one piece is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the pork belly, skin-on, in one piece, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingrédients

Sert 6

• 1 kgpork belly, skin-on, in one piece
• 6garlic cloves, crushed
• 3bay leaves
• 1 tbspwhole peppercorns
• 2 tbspsalt
• 2 litresvegetable oil for deep frying
• vinegar or calamansi juice to serve

Instructions

1. 1

   Boil pork belly

   Place pork belly in a pot with garlic, bay leaves, peppercorns and salt. Cover with water. Boil for 45–60 minutes until cooked through and tender. Drain.

2. 2

   Dry the skin

   Pat the pork dry. Place skin-side up on a rack in the fridge, uncovered, for at least 4 hours or overnight. The skin should feel completely dry and papery.

3. 3

   Deep fry

   Heat oil in a large heavy pot to 180°C (355°F). Carefully lower pork belly skin-side down into the hot oil. Fry for 15–20 minutes, turning occasionally, until the skin is golden and blistered with spectacular crackling bubbles.

4. 4

   Drain and rest

   Drain on a rack for 5 minutes. Do not place on kitchen paper — steam softens the crackling.

5. 5

   Chop and serve

   Chop into pieces with a heavy knife or cleaver. Serve with steamed rice, vinegar or lechon sauce.

Variantes

• •

  Lechon sa hurno: roast the dried pork belly at 230°C for a less oily alternative.

• •

  Season the boiling water with lemongrass for a fragrant Ilocano-style version.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Stockage

Best eaten immediately. Crackling softens within hours. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Foire aux questions