Lechon Kawali (Filipino Crispy Fried Pork Belly)

About This Recipe

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).

Ingredients

Serves 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.

Variations

• •

  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.

Storage

Best eaten immediately. Crackling softens within hours.

Frequently Asked Questions