filipinoporkketodeep-friedcrispyweeknightcelebration

Lechon Kawali

Name: Lechon Kawali
Prep time: 10 min
Cook time: 33 min
Total time: 45 min
Yield: 2
Cuisine: Filipino
Ingredients: 700 g pork belly, skin-on; 1.2 L water; 6 cloves garlic, smashed; 2 bay leaves; 1 tsp black peppercorns; 12 g fine salt; 120 ml cane vinegar; 2 cloves garlic, minced; 1 small red bird's eye chili, sliced; 2 g fine salt; 1/4 tsp ground black pepper; 700 ml neutral oil; 2 g fine salt; 1/4 tsp ground black pepper

Lechon Kawali is all about contrast: shatteringly crisp skin, a golden crust, and rich, juicy pork belly underneath. Paired with a bright, garlicky vinegar dip, it delivers the savory-fatty punch and sharp acidity that make Filipino fried pork so irresistible.

45 min

2 servings

1190 kcal

Filipino

Ingredients

Pork belly

700 gpork belly, skin-on
1.2 Lwater
6 clovesgarlic, smashed
2bay leaves
1 tspblack peppercorns
12 gfine salt

Spiced vinegar sawsawan

120 mlcane vinegar
2 clovesgarlic, minced
1 smallred bird's eye chili, sliced
2 gfine salt
1/4 tspground black pepper

For frying and finishing

700 mlneutral oil
2 gfine salt
1/4 tspground black pepper

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

1190 kcal

Calories

30g

Protein

Carbs

116g

Fat

Fiber

Notes

•For the best texture within the 45-minute limit, use pork belly cut about 3 to 4 cm thick; larger pieces need longer simmering.
•Patting the pork very dry before frying is essential for crisp skin and safer frying.
•Use a splatter screen if you have one; pork skin can pop aggressively when it hits hot oil.
•The simmering broth is flavorful; strain and save it for soup or to cook vegetables.
•For a stricter keto plate, serve with sliced cucumber or a simple leafy salad instead of rice.

Background

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.

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