Lechon Kawali is a beloved Filipino dish featuring crispy, deep-fried pork belly with a golden, crackling skin and tender, juicy meat underneath. Unlike its whole-roasted counterpart, lechon, this version is boiled then fried to perfection, creating a delightful contrast of textures. Often served with a tangy dipping sauce like soy-vinegar or lechon sauce, Lechon Kawali is a crowd-pleaser at celebrations or as a hearty main dish, showcasing the Filipino love for rich, savory flavors.
This step-by-step recipe focuses on Classic Lechon Kawali, an authentic method that ensures crispy skin and succulent meat. Let’s dive into making this irresistible Filipino favorite at home.
Ingredients (Serves 4-6)
- Protein:
- 1 kg (2.2 lbs) pork belly, skin-on, cut into a rectangular slab
- For Boiling:
- 1 medium onion, halved
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon salt
- For Frying:
- Cooking oil (enough for deep-frying, about 3-4 cups)
- 1 teaspoon salt (for rubbing on the skin)
- For Dipping Sauce (Sawsawan):
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1-2 bird’s eye chilies (siling labuyo), chopped (optional)
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- Optional Garnish:
- Chopped scallions, for topping
Equipment Needed
- Large pot (for boiling)
- Deep frying pan or pot (for frying)
- Tongs or slotted spoon
- Wire rack (for draining)
- Knife and cutting board
- Paper towels
- Small bowl (for dipping sauce)
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Pork Belly
Start by rinsing the pork belly under cold water to remove any impurities. Pat it dry thoroughly with paper towels—this helps achieve a crispier skin later. If the pork belly isn’t already in a rectangular slab, trim it into a uniform shape for even cooking. Score the skin lightly with a sharp knife in a crosshatch pattern, being careful not to cut into the meat. This helps the skin crisp up during frying.
Tip: Ask your butcher to provide a pork belly slab with even thickness, as this ensures consistent cooking. The skin should be intact and free of hair.
Step 2: Boil the Pork Belly
In a large pot, place the pork belly skin-side down. Add enough water to cover the pork, about 6-8 cups. Toss in the halved onion, crushed garlic, bay leaves, whole black peppercorns, and 1 tablespoon of salt. Bring the water to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface with a ladle to keep the broth clean. Cover and simmer for 1-1.5 hours, or until the pork is tender but not falling apart. You should be able to pierce the meat easily with a fork, but the skin should still be firm.
Tip: Boiling tenderizes the meat and renders some of the fat, making the frying process more effective for crisping the skin.
Step 3: Cool and Dry the Pork
Once tender, remove the pork belly from the pot using tongs and place it on a wire rack to cool completely, about 1 hour. Discard the boiling liquid and aromatics. After cooling, pat the pork belly dry again with paper towels, paying extra attention to the skin. Rub 1 teaspoon of salt evenly over the skin to draw out moisture and enhance crispiness. Let the pork air-dry in the refrigerator, uncovered, for at least 2 hours or overnight for best results.
Tip: The drier the skin, the crispier it will be when fried. Air-drying in the fridge helps dehydrate the skin, ensuring it puffs up beautifully during frying.
Step 4: Prepare for Frying
Remove the pork belly from the fridge and let it sit at room temperature for 15-20 minutes to take the chill off, which helps with even frying. Cut the pork into large chunks (about 2-inch pieces) if you prefer smaller portions, or keep it as a whole slab for a dramatic presentation. In a deep frying pan or pot, pour enough cooking oil to submerge the pork, about 3-4 cups. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of pork skin in—it should sizzle immediately.
Tip: Use a pot with high sides to minimize oil splatter. Be cautious, as the pork can cause hot oil to pop due to moisture in the skin.
Step 5: Fry the Pork Belly
Carefully lower the pork belly into the hot oil, skin-side down, using tongs to avoid splashing. Fry for 8-10 minutes, then flip and fry the other side for another 5-7 minutes, or until the skin is golden brown, puffed, and crispy. The meat should be juicy and tender inside, while the skin turns into a crackling layer. If frying in chunks, work in batches to avoid overcrowding, which can lower the oil temperature and result in soggy skin.
Once crispy, remove the pork belly from the oil using a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil. Let it rest for 5 minutes to allow the skin to crisp up further as it cools.
Tip: For extra crispy skin, you can double-fry: fry at 325°F (165°C) for 5 minutes, remove and cool for 10 minutes, then fry again at 375°F (190°C) for 3-5 minutes to achieve maximum crunch.
Step 6: Prepare the Dipping Sauce
While the pork rests, make the sawsawan. In a small bowl, combine 1/4 cup soy sauce, 1/4 cup white vinegar, finely chopped red onion, minced garlic, chopped bird’s eye chilies (if using), 1 teaspoon sugar, and 1/2 teaspoon ground black pepper. Stir well to dissolve the sugar. Taste and adjust with more vinegar or soy sauce if needed. This tangy, savory dip complements the rich pork perfectly.
Tip: If you prefer a sweeter dipping sauce, you can use store-bought lechon sauce (like Mang Tomas) as an alternative, though the soy-vinegar dip is more traditional for Lechon Kawali.
Step 7: Chop and Serve
Using a sharp knife or cleaver, chop the Lechon Kawali into bite-sized pieces, about 1-inch chunks, ensuring each piece has a layer of crispy skin, fat, and meat. Transfer to a serving platter or a red plate for a vibrant presentation. Sprinkle with chopped scallions for a fresh, colorful garnish. Serve hot with steamed rice and the soy-vinegar dipping sauce on the side.
Serving Suggestion: Lechon Kawali is best enjoyed family-style, with everyone grabbing pieces and dipping them into the sawsawan. For a complete meal, pair with a side of atchara (pickled papaya) or a simple cucumber-tomato salad to cut through the richness.
Cooking Tips for Perfect Lechon Kawali
- Skin Crispiness: The key to crackling skin is drying it thoroughly after boiling. Don’t skip the air-drying step in the fridge, as moisture is the enemy of crispy skin.
- Pork Cut: Pork belly is traditional, but you can use pork shoulder for a leaner version, though it won’t be as juicy. Ensure the skin is intact for that signature crunch.
- Oil Temperature: Maintain the oil temperature between 350°F and 375°F for even frying. Too low, and the pork will be greasy; too high, and the skin may burn before the meat cooks through.
- Safety First: When frying, stand back to avoid oil splatter. Use a splatter screen if available, and never drop the pork into the oil from a height.
- Alternative Cooking Method: If you prefer not to deep-fry, you can air-fry the pork belly at 400°F (200°C) for 20-25 minutes, flipping halfway, though the skin won’t be as crispy as deep-frying.
- Flavor Boost: Add a tablespoon of vinegar or a splash of soy sauce to the boiling liquid for extra depth in the pork’s flavor.
Why You’ll Love This Lechon Kawali
Lechon Kawali is a celebration of texture and flavor, with its shatteringly crisp skin giving way to tender, juicy pork belly. The contrast of the rich meat with the tangy dipping sauce makes every bite irresistible. This recipe keeps it authentic, focusing on traditional techniques to achieve that perfect crunch. Whether you’re cooking for a special occasion or just craving a taste of the Philippines, Lechon Kawali will leave everyone at the table asking for more.
Nutritional Information (Per Serving, Approx.)
- Calories: 600-650 kcal
- Protein: 25g
- Fat: 55g
- Carbohydrates: 2g
- Fiber: 0g
- Sodium: 900mg (varies with salt and soy sauce)
Storage and Reheating
- Storage: Store leftover Lechon Kawali in an airtight container in the fridge for up to 3 days. The skin may soften over time.
- Freezing: Freeze cooked pieces in a single layer for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheating: To restore crispiness, reheat in an oven or air fryer at 375°F (190°C) for 8-10 minutes, or until the skin is crispy again. Avoid microwaving, as it will make the skin soggy.
Final Thoughts
Lechon Kawali is a Filipino classic that brings joy to any table with its crispy, golden skin and succulent meat. This recipe guides you through each step to achieve restaurant-quality results at home, capturing the essence of Filipino comfort food. Serve it with pride at your next gathering, and watch it disappear quickly as everyone reaches for seconds.
