Lechon Kawali

Nutrition · per serving

Steps

1. 1

   Cut the pork belly into 2 equal thick slabs or large serving pieces so they cook evenly. In a pot, combine the pork belly, water, smashed garlic, bay leaves, peppercorns, and salt. Bring to a boil over high heat, then immediately lower to a steady simmer and cook for 25 minutes, skimming any foam. The pork should be just tender enough for a knife to enter with light resistance, not falling apart.

   700 g pork belly, skin-on1.2 L water6 cloves garlic, smashed2 bay leaves1 tsp black peppercorns12 g fine salt
2. 2

   While the pork simmers, make the sawsawan by stirring together the cane vinegar, minced garlic, sliced chili, salt, and ground black pepper in a small bowl. Set aside so the flavors meld while the pork cooks.

   120 ml cane vinegar2 cloves garlic, minced1 small red bird's eye chili, sliced2 g fine salt1/4 tsp ground black pepper
3. 3

   Lift the pork from the broth and pat it very dry with paper towels. Let it air-dry on a rack or plate for 5 minutes; a drier surface gives better blistering and less oil splatter. Lightly season all over with the finishing salt and ground black pepper.

   700 g pork belly, skin-on2 g fine salt1/4 tsp ground black pepper
4. 4

   Heat the neutral oil in a deep, heavy pan to 190°C. Carefully lower in the pork, skin side down first, and fry for 6 to 8 minutes, turning as needed, until the skin is deeply blistered and the exterior is crisp golden brown. Adjust the heat to keep the oil between 180 and 190°C; if the oil drops too low, the pork will absorb excess oil.

   700 ml neutral oil700 g pork belly, skin-on
5. 5

   Remove the pork and drain on a rack or paper towels for 2 minutes. Resting briefly helps the crust set and keeps the juices inside.

   700 g pork belly, skin-on
6. 6

   Chop the Lechon Kawali into bite-size pieces with a heavy knife or cleaver. Serve immediately with the spiced vinegar sawsawan on the side.

   700 g pork belly, skin-on120 ml cane vinegar2 cloves garlic, minced1 small red bird's eye chili, sliced2 g fine salt1/4 tsp ground black pepper

Origin & History

Lechon Kawali is a home-style Filipino pork dish inspired by the flavors of whole roasted lechon, but adapted for stovetop cooking by boiling then deep-frying pork belly until crisp. It is a beloved celebration and weekend dish across the Philippines, commonly paired with liver sauce or sharp vinegar dipping sauces.