For extra crispy skin, you can prick the pork skin multiple times with a fork before boiling. Make sure the pork is completely dry before frying to prevent oil splattering and ensure maximum crispiness. Do not overcrowd the pot when frying. Fry in batches to maintain the oil temperature. Lechon Kawali is best served immediately while the skin is still incredibly crunchy. Leftovers can be reheated in an air fryer or oven to restore some of the crispiness.
Filipino Lechon Kawali
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS28
Embark on a culinary journey to the Philippines with Lechon Kawali, a symphony of textures where succulent pork belly transforms into crackling, golden perfection. Each bite delivers an explosion of flavor, making it an irresistible centerpiece for any feast.
Ingridients
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Nutrition
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Carbohydrate2 g
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Cholesterol62 mg
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Fiber0 g
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Protein21 g
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Saturated Fat11 g
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Sodium1587 mg
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Fat45 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pork: In a medium saucepan, combine the pork belly, crushed garlic, bay leaves, salt, and pepper. Add enough water to fully submerge the pork. (5 minutes)
02
StepSimmer to Tenderize: Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and gently simmer until the pork is very tender and easily pierced with a fork. This should take approximately 35-45 minutes. (45 minutes)
03
StepAir Dry: Carefully remove the pork from the saucepan and transfer it to a wire rack set over a baking sheet. Allow the pork to air dry completely at room temperature. This crucial step helps achieve ultimate crispiness. (1 hour)
04
StepHeat the Oil: In a deep fryer or a large, heavy-bottomed pot, heat the cooking oil to 350°F (175°C). Use a thermometer to ensure accurate temperature. (10 minutes)
05
StepDeep Fry to Crispy Perfection: Carefully add the pork belly pieces to the hot oil in batches, ensuring not to overcrowd the fryer. Fry for 3-5 minutes per batch, until the pork turns golden brown and the skin is incredibly crispy. (15 minutes)
06
StepDrain and Serve: Remove the Lechon Kawali from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce, such as soy sauce with vinegar and chili.
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RECIPE REVIEWS
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Maurine Wintheiser
Jun 24, 2025This recipe is amazing! The pork was incredibly crispy and the meat was so tender.
Mark Kunde
May 30, 2025This is the best Lechon Kawali recipe I've ever tried!
Norval Skiles
May 24, 2025The air-drying step is key! I skipped it the first time and the pork wasn't nearly as crispy.
Daren Moore
Apr 27, 2025My family loved this! It's definitely going into our regular rotation.
Damaris Mertz
Apr 8, 2025I used coconut oil for frying and it added a delicious flavor.
Kacey Boyer
Apr 4, 2025Be careful when frying, the oil splatters a lot!
Selmer Treutel
Apr 1, 2025The double frying method is genius!
Violet Muller
Mar 20, 2025I added a pinch of sugar to the braising liquid for a hint of sweetness.