Lechon kawali is a beloved Filipino dish of pork belly simmered until tender, then deep-fried until the skin shatters into crisp, golden cracklings. Paired with “egg army navy”—a savory sauce of salted eggs, tomatoes, and onions—it becomes a complete, satisfying meal that balances rich, crunchy pork with bright, tangy flavors. This recipe delivers that iconic crunch at home with a straightforward method and a sauce that comes together in minutes.
Ingredients
- 2 lbs (900 g) pork belly, skin-on, cut into 2-inch cubes
- 4 cups (1 L) water
- 1 head garlic, crushed
- 2 bay leaves
- 1 tbsp (15 ml) black peppercorns
- 2 tbsp (30 ml) salt
- 1 tbsp (15 ml) soy sauce
- Oil for deep-frying
- For the egg army navy sauce:
- 2 salted eggs, peeled and chopped
- 1 medium tomato, diced
- 1 small red onion, diced
- 2 tbsp (30 ml) calamansi juice or lemon juice
- 1 tbsp (15 ml) fish sauce (patis)
- 1 tsp (5 g) sugar (optional)
Instructions
- In a large pot, combine pork belly, water, garlic, bay leaves, peppercorns, salt, and soy sauce. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 45–50 minutes, or until the pork is fork-tender but not falling apart. Skim off any scum that rises to the surface.
- Remove the pork from the liquid and let it cool completely on a wire rack. Pat the skin very dry with paper towels. Let it air-dry in the refrigerator, uncovered, for at least 30 minutes (or up to overnight) to ensure the skin is thoroughly dehydrated—this is key for maximum crispiness.
- Meanwhile, make the sauce: In a small bowl, combine chopped salted eggs, tomato, onion, calamansi juice, fish sauce, and sugar if using. Stir gently. Set aside.
- Heat about 2 inches (5 cm) of oil in a deep, heavy pot to 350°F (175°C). Carefully add the pork pieces in batches, making sure not to overcrowd. Fry for 8–10 minutes, turning occasionally, until the skin is golden brown and very crispy. The internal temperature of the pork should reach 145°F (63°C) as a safe minimum, but since it’s already cooked, you’re mainly frying for texture.
- Remove the pork with a slotted spoon and drain on paper towels. Let rest for 3 minutes before serving.
- Serve hot with the egg army navy sauce on the side or drizzled over the top.
Tips
- Dry the skin thoroughly: The #1 mistake is frying wet skin—it steams instead of crisps. After boiling, pat dry and refrigerate uncovered for at least 30 minutes, or even overnight, to draw out moisture.
- Don’t skip the boiling: This step tenderizes the meat and infuses flavor. You can also use a pressure cooker (cook for 20 minutes) to save time.
- Use a thermometer: Maintain the oil at 350°F (175°C). If it’s too cool, the pork absorbs oil and becomes greasy; if too hot, the skin burns before the fat renders.
- Substitutions: If salted eggs are unavailable, use 2 hard-boiled eggs plus 1 tsp salt. Calamansi can be replaced with equal parts lemon and lime juice.
Serving Suggestions
Serve lechon kawali as a main dish with steamed jasmine rice and a side of pickled papaya or atchara to cut the richness. It’s also a popular pulutan (bar snack) paired with cold beer. For a complete Filipino meal, add a bowl of sinigang or a simple garlic fried rice.
Variations
- Spicy version: Add 2 chopped bird’s eye chilies to the sauce for heat.
- Garlic-lechon: Toss the fried pork with minced garlic and a pinch of salt immediately after frying.
- Oven method: Instead of deep-frying, roast the boiled pork at 425°F (220°C) for 30–40 minutes until the skin crackles, turning once.
- Air-fryer: Place the boiled and dried pork in the air-fryer basket, spray with oil, and cook at 400°F (200°C) for 15–20 minutes, shaking halfway.
Storage and Reheating
Store leftover lechon kawali in an airtight container in the refrigerator for up to 4 days. The sauce can be refrigerated separately for up to 2 days. To reheat, place the pork in a preheated 400°F (200°C) oven or air-fryer for 5–7 minutes until hot and crisp. Avoid microwaving, which makes the skin chewy. You can also freeze the cooked pork for up to 2 months; thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork shoulder instead of belly? Yes, but the result will be less fatty and slightly less crisp. Reduce boiling time to 30 minutes and expect a drier texture.
Why is my skin not crispy? Usually it’s because the skin wasn’t dried enough before frying, or the oil wasn’t hot enough. Make sure to pat dry and refrigerate uncovered, and check the oil temperature with a thermometer.
What is “egg army navy”? It’s a playful Filipino term for a sauce made with salted eggs, tomatoes, and onions—the colors resemble a soldier’s uniform. It’s a common dipping sauce for fried pork.
Can I make this ahead of time? Yes, boil the pork a day ahead and refrigerate (dried) until ready to fry. Fry just before serving for best crispness.
Is lechon kawali gluten-free? The soy sauce contains gluten, but you can use tamari or coconut aminos to make it gluten-free. The rest of the ingredients are naturally gluten-free.
How do I know when the pork is done? The pork is already cooked after boiling, so you’re frying for texture. However, if you want to be extra safe, check that the internal temperature reaches 145°F (63°C) with a meat thermometer.
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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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