Lechon kawali is a Filipino favorite: pork belly simmered until tender, then deep-fried until the skin shatters into crackling perfection. Served over steaming rice with a tangy dipping sauce, this bowl turns a festive dish into a satisfying everyday meal. The double-cooking method—boil first, then fry—is what guarantees that contrast of juicy meat and ultra-crispy skin.
Ingredients
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) chunks
- 4 cups (960 ml) water
- 1 head garlic, halved crosswise
- 2 bay leaves
- 1 tbsp (15 g) black peppercorns
- 1 tbsp (15 g) salt, plus more for seasoning
- 1 tbsp (15 ml) vinegar (white or cane)
- 3 cups (540 g) steamed jasmine rice, for serving
- 1 cup (150 g) cherry tomatoes, halved, for serving
- 1 cucumber, sliced, for serving
- Neutral oil (such as canola or vegetable), for deep-frying
- For the dipping sauce: 1/2 cup (120 ml) vinegar, 2 cloves garlic (minced), 1 small shallot (minced), 1 bird’s eye chili (sliced, optional), 1/2 tsp (2 g) sugar, 1/4 tsp (1 g) black pepper
Instructions
- Boil the pork: In a large pot, combine pork belly, water, garlic, bay leaves, peppercorns, salt, and vinegar. Bring to a boil, then reduce to a simmer. Cover and cook until the meat is fork-tender, about 45–60 minutes. The skin should be soft but not falling apart.
- Dry thoroughly: Remove pork from the liquid and pat dry with paper towels. Place on a wire rack and let air-dry for 10–15 minutes. This step is crucial for crackling skin—any moisture will cause splattering and soggy skin.
- Heat oil: In a deep, heavy-bottomed pot, heat about 2 inches (5 cm) of oil to 350°F (175°C). Use a thermometer to maintain temperature.
- Fry in batches: Carefully add pork pieces in a single layer, not overcrowding. Fry for 8–10 minutes, turning occasionally, until golden brown and skin is blistered and crisp. The internal temperature of the meat should reach 145°F (63°C) as the safe minimum for pork, checked with a food thermometer. Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt.
- Make the dipping sauce: In a small bowl, combine vinegar, garlic, shallot, chili, sugar, and pepper. Stir until sugar dissolves.
- Assemble bowls: Divide rice among 4 bowls. Top with crispy pork, tomatoes, and cucumber. Serve with the dipping sauce on the side.
Tips
- Dry the skin well: After boiling, pat the pork dry and let it air-dry. For extra crispiness, you can refrigerate the boiled pork uncovered for 1–2 hours before frying—this dries the skin further.
- Don’t skip the vinegar in the boil: It helps tenderize the meat and cuts richness, but you can substitute with lemon juice if needed.
- Maintain oil temperature: If the oil drops too low, the pork absorbs oil and becomes greasy. Fry in small batches and let the oil return to 350°F (175°C) between batches.
- No deep-fryer? You can use a heavy skillet with 1/2 inch (1 cm) of oil and fry the pork skin-side down first, but you’ll need to turn frequently. The result will be less evenly crisp but still delicious.
Serving Suggestions
Serve the lechon kawali bowl with a side of pickled papaya or atchara to cut through the richness. A drizzle of spicy vinegar or a squeeze of calamansi (or lemon) brightens the flavors. For a low-carb option, swap the rice for cauliflower rice or a bed of shredded cabbage.
Variations
- Spicy Honey Glaze: Toss the fried pork in a mixture of honey, soy sauce, and chili flakes for a sweet-heat twist.
- Garlic Rice Bowl: Use garlic fried rice instead of plain jasmine rice for extra flavor.
- Lechon Kawali Tacos: Chop the crispy pork and serve in warm tortillas with slaw and the dipping sauce.
- Air-Fryer Version: After boiling, air-fry at 400°F (200°C) for 15–20 minutes, flipping halfway, until crisp. This uses less oil but yields a slightly chewier skin.
Storage and Reheating
Refrigerate leftover pork in an airtight container for up to 3–4 days. To reheat, place in a preheated oven at 375°F (190°C) for 10–15 minutes, or until heated through and skin re-crisps. Avoid microwaving, which makes the skin soggy. The dipping sauce can be stored separately for up to 1 week. Reheat leftovers to 165°F (74°C) before serving.
Frequently Asked Questions
Can I use pork shoulder instead of belly? Yes, shoulder is leaner and will be less rich, but it may dry out during frying. If using shoulder, cut it into larger chunks and monitor the internal temperature to avoid overcooking.
Why is my skin not crispy? The most common reasons are insufficient drying before frying, oil temperature too low, or overcrowding the pot. Make sure the skin is completely dry and fry in small batches at 350°F (175°C).
Can I make this ahead of time? You can boil the pork a day ahead and refrigerate it in the liquid. When ready to serve, dry it thoroughly, then fry as directed. This saves time on the day of serving.
What if I don’t have a deep-fry thermometer? Drop a small piece of bread into the oil; if it sizzles and turns golden in about 60 seconds, the oil is around 350°F (175°C). Alternatively, use a wooden chopstick—bubbles should form around it immediately.
Is lechon kawali gluten-free? Yes, the basic recipe is gluten-free as long as your vinegar and oil are gluten-free. Check labels on any prepared sauces you use.
Can I bake instead of deep-fry? Yes, place the boiled and dried pork on a rack over a baking sheet and roast at 425°F (220°C) for 30–40 minutes, flipping once. The skin will be less blistered but still crisp.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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