Lechon kawali is a beloved Filipino dish of pork belly boiled until tender, then deep-fried until the skin shatters into crisp, golden cracklings. This convection oven version delivers that same dramatic crunch and juicy meat without the mess and danger of a deep fryer, using circulating hot air to render the fat and crisp the skin to perfection. It’s a festive centerpiece that’s surprisingly simple to make at home.
Ingredients
- 2 lb (900 g) pork belly, skin-on, in one piece
- 1 tbsp (15 g) salt
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) black peppercorns
- 4 cloves garlic, smashed
- 2 bay leaves
- Water, enough to cover the pork (about 4 cups / 950 ml)
- 1 tbsp (15 ml) vinegar (optional, for boiling)
- Oil spray (for the skin)
Instructions
- Place the pork belly in a large pot. Add salt, soy sauce, peppercorns, garlic, bay leaves, and vinegar (if using). Pour in enough water to cover the pork completely. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 45–60 minutes, or until the meat is fork-tender but not falling apart. Skim off any scum that rises to the surface.
- Preheat your convection oven to 375°F (190°C). While it heats, remove the pork from the pot and pat it completely dry with paper towels. Place it on a wire rack set over a baking sheet, skin side up. Let it air-dry in the refrigerator for 30 minutes (this helps the skin crisp).
- After drying, use a sharp knife or skewer to prick the skin all over, making small holes about ½ inch apart. Be careful not to cut into the meat. Pat the skin dry again, then spray it generously with oil spray, ensuring every part of the skin is coated.
- Place the pork in the oven, still on the wire rack over the baking sheet. Roast for 45 minutes. Then, increase the oven temperature to 425°F (220°C) and continue roasting for another 30–40 minutes, or until the skin is deeply golden, puffed, and very crisp. Check occasionally—if the skin starts to burn, tent loosely with foil.
- Remove from the oven and let rest for 10 minutes. The internal temperature of the pork should reach 145°F (63°C) (USDA FSIS safe minimum for pork) before resting, but since it’s been boiled and then roasted, it will be well above that. Slice into serving pieces and serve hot with rice and dipping sauce.
Tips
- Dry the skin thoroughly: Moisture is the enemy of crisp skin. Pat dry before refrigerating, and again before oiling. The longer you air-dry (up to 2 hours), the crispier the result.
- Pricking is essential: The small holes allow fat to render out and create the bubbly crackling texture. Don’t skip this step, and be careful not to pierce the meat, which can dry it out.
- Use a wire rack: Placing the pork on a rack allows hot air to circulate underneath, ensuring even browning and preventing the bottom from steaming.
- Substitute for oil spray: If you don’t have oil spray, brush the skin with a thin layer of neutral oil (like canola or vegetable) using a pastry brush.
Serving Suggestions
Serve lechon kawali hot, cut into thick slices, with steamed jasmine rice and a dipping sauce made from vinegar, soy sauce, garlic, and chili peppers. It’s also fantastic as a topping for pancit or as a filling for tacos. A side of pickled vegetables or a fresh tomato salad cuts through the richness beautifully.
Variations
- Spicy Lechon Kawali: Add 2–3 dried chilies or 1 tsp (5 g) chili flakes to the boiling liquid, and serve with a spicy sriracha-vinegar dip.
- Garlic-Roasted: Rub the skin with 2 cloves of minced garlic before roasting, for an extra savory punch.
- Air Fryer Version: Cut the pork belly into 2-inch cubes after boiling, then air fry at 400°F (200°C) for 15–20 minutes, shaking halfway, until crispy.
- No-Boil Shortcut: If you’re short on time, skip the boiling and instead rub the raw pork with salt and pepper, then roast at 375°F (190°C) for 1 hour, then increase to 425°F (220°C) for 30 minutes. The meat will be less tender, but still delicious.
Storage and Reheating
Store leftover lechon kawali in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the pieces on a baking sheet and warm in a 375°F (190°C) oven for 10–15 minutes, or until heated through and the skin re-crisps. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it will make the skin chewy. For longer storage, freeze the cooked pork belly (without sauce) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork shoulder instead of belly? Yes, pork shoulder will work, but it’s leaner, so the skin may not crisp as well and the meat may be drier. If using shoulder, choose a piece with skin and some fat, and consider adding a little oil to the skin before roasting.
Why is my skin not crispy? The most common reasons are: the skin wasn’t dried enough, the oil wasn’t hot enough (or the oven wasn’t hot enough), or the skin wasn’t pricked enough. Ensure you dry thoroughly, prick well, and use a high oven temperature for the final stage.
Can I make this ahead of time? Yes, you can boil the pork a day ahead and keep it in the fridge, then dry and roast it the next day. This actually improves crispness. Just make sure to pat it dry before refrigerating.
What if I don’t have a convection oven? You can use a regular oven, but increase the temperature by 25°F (about 15°C) and expect a slightly longer cooking time. The convection fan helps circulate air, which is key for even crisping.
Is it necessary to boil the pork first? Boiling tenderizes the meat and helps render fat, making the final dish more succulent. It’s traditional for lechon kawali, but you can skip it for a quicker version (see Variations).
Can I use the leftover boiling liquid? Absolutely! Strain it and use it as a broth for soups or as the base for a sauce. It’s full of flavor from the pork and aromatics.
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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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