Lechon kawali—crispy deep-fried pork belly—is a Filipino celebration staple, and its dipping sauce is just as important as the crackling skin. This article shares four classic sauces: the ubiquitous soy-vinegar with garlic, the spicy vinegar with chili, a creamy liver sauce, and a tangy calamansi version. Each takes minutes to make and balances the rich pork with acidity, salt, and heat.
Ingredients
Classic Soy-Vinegar Dip (Sawsawan)
- 1/2 cup (120 ml) cane vinegar or white vinegar
- 1/4 cup (60 ml) soy sauce
- 4 cloves garlic, minced
- 1 small red onion, finely chopped (about 1/4 cup / 40 g)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
- 1-2 Thai bird’s eye chilies, sliced (optional, for heat)
Spicy Vinegar Dip
- 1/2 cup (120 ml) white vinegar or cane vinegar
- 2 tablespoons (30 ml) fish sauce (or soy sauce for a milder salt)
- 3-4 Thai bird’s eye chilies, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
Creamy Liver Sauce (Mang Tomas-style)
- 1/2 cup (120 g) liver spread (or 1/4 cup / 60 g chicken liver, cooked and mashed)
- 1/4 cup (60 ml) water or pork broth
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) vinegar
- 1 tablespoon (15 g) brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon (15 ml) oil
Calamansi Dip
- 1/4 cup (60 ml) calamansi juice (or 2 tablespoons lemon + 2 tablespoons lime juice)
- 1/4 cup (60 ml) soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional)
Instructions
- For the soy-vinegar dip: In a small bowl, combine vinegar, soy sauce, garlic, onion, pepper, and sugar if using. Stir well. Add chilies if you want heat. Let it sit for 5 minutes to meld flavors.
- For the spicy vinegar dip: In a bowl, mix vinegar, fish sauce, chilies, garlic, and pepper. Stir. Taste and adjust—add more fish sauce for salt, more vinegar for tang.
- For the liver sauce: Heat oil in a small saucepan over medium heat. Add liver spread and sauté for 2 minutes. Add water or broth, soy sauce, vinegar, sugar, garlic powder, and pepper. Stir and simmer for 3-5 minutes until slightly thickened. Remove from heat.
- For the calamansi dip: Combine calamansi juice, soy sauce, garlic, pepper, and sugar in a bowl. Stir well. This is best used within 30 minutes of making.
- Serve any of these sauces at room temperature alongside hot lechon kawali.
Tips
- Vinegar choice: Cane vinegar is traditional, but white vinegar, apple cider vinegar, or rice vinegar work. Avoid balsamic—it’s too sweet and dark.
- Balance: Taste before serving. If too sour, add a pinch of sugar. If too salty, add more vinegar or a splash of water.
- Chilies: Thai bird’s eye chilies are fiery. For less heat, remove seeds, or use a milder chili like jalapeño.
- Make ahead: The soy-vinegar and spicy vinegar dips can be made a day ahead and refrigerated. The liver sauce also keeps well. The calamansi dip is best fresh, as the juice loses brightness.
Serving Suggestions
Serve these sauces in small bowls alongside lechon kawali. They also work with fried chicken, grilled pork skewers, lumpia, or even as a dressing for a simple green salad. For a traditional Filipino meal, pair with steamed rice and a side of pickled papaya (atchara).
Variations
- Add grated ginger to the soy-vinegar dip for a fresher, more aromatic kick.
- Use coconut vinegar instead of cane vinegar for a slightly sweeter, more mellow tang.
- For a smoky flavor, add a few drops of liquid smoke to the liver sauce.
- Make it creamy by adding 2 tablespoons of mayonnaise to the calamansi dip.
- For a fruitier twist, replace half the vinegar with pineapple juice in the spicy dip.
Storage and Reheating
Store any leftover sauce in an airtight container in the refrigerator. The soy-vinegar and spicy vinegar dips will keep for up to 1 week; the liver sauce for 3-4 days; the calamansi dip for 1 day. Stir before serving. For the liver sauce, reheat gently on the stovetop or microwave in 15-second bursts, adding a splash of water if too thick. The other sauces are best served cold or at room temperature.
Frequently Asked Questions
Can I use regular soy sauce instead of Filipino soy sauce? Yes, but Filipino soy sauce (like Silver Swan or Datu Puti) is thinner and saltier than Japanese or Chinese soy sauces. If using a thicker soy sauce, thin with a tablespoon of water.
What if I don’t have cane vinegar? Use white vinegar, apple cider vinegar, or rice vinegar. Each will slightly change the flavor, but all work well.
How do I make the liver sauce less strong? Add more water or broth, and a bit more sugar to balance the liver flavor. You can also use half liver spread and half mayonnaise.
Can I make these sauces ahead of time? Yes, the soy-vinegar and spicy vinegar dips can be made 1-2 days ahead. The liver sauce can be made 3 days ahead. The calamansi dip is best fresh.
Is the vinegar safe to eat raw? Yes, vinegar is acidic and safe to consume raw. The sauces are not cooked (except the liver sauce), so they are safe as long as you use clean utensils and refrigerate leftovers.
Can I use bottled calamansi juice? Yes, but fresh calamansi has a brighter flavor. If using bottled, use 3 tablespoons and add 1 tablespoon of water to balance the concentration.
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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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