Pork lechon kawali is a beloved Filipino dish of pork belly boiled until tender, then deep-fried until the skin shatters into crackling, golden shards. It’s a centerpiece of celebrations and weeknight dinners alike, served with a tangy dipping sauce that cuts through the richness. This recipe delivers that signature contrast—moist, flavorful meat under an impossibly crisp crust—using a simple two-step method you can trust.
Ingredients
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) wide strips
- 4 cups (960 ml) water
- 1 head garlic, halved crosswise
- 2 bay leaves
- 1 tbsp (15 g) black peppercorns
- 1 tbsp (18 g) salt, plus more for seasoning after frying
- 1 tbsp (15 ml) vinegar (white or cane)
- 2 cups (480 ml) cooking oil, 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), 1/4 tsp (1 g) black pepper, 1/2 tsp (3 g) sugar
Instructions
- Boil the pork: In a large pot, combine pork belly, water, garlic, bay leaves, peppercorns, 1 tbsp salt, and 1 tbsp vinegar. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45–60 minutes, until the meat is fork-tender but not falling apart. Remove pork from the liquid and let it cool on a wire rack for 10 minutes. Pat the skin completely dry with paper towels.
- Dry the skin (optional but recommended): Place the pork on a plate and refrigerate, uncovered, for 1–2 hours (or up to overnight) to dry the skin further. This step is not mandatory but yields a much crispier result. If you skip it, make sure the skin is very dry before frying.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Use a thermometer to maintain the temperature.
- Fry in batches: Carefully add a few pieces of pork to the hot oil, skin-side down. Do not overcrowd. Fry for 8–10 minutes, turning occasionally, until the skin is deep golden brown and blistered, and the meat is heated through. The internal temperature of the meat should reach 145°F (63°C) as the safe minimum for whole cuts of pork, per USDA FSIS; check with a food thermometer. Remove with tongs and drain on a wire rack. Repeat with remaining pork.
- Season and rest: While still hot, sprinkle lightly with salt. Let the pork rest for 3 minutes before chopping into bite-sized pieces. This rest allows the juices to redistribute.
- Make the dipping sauce: In a small bowl, combine vinegar, garlic, shallot, chili (if using), black pepper, and sugar. Stir until sugar dissolves. Serve alongside the crispy pork.
Tips
- Pat the skin very dry before frying—moisture is the enemy of crispiness. Use paper towels and let it air-dry for a few minutes if needed.
- Use a thermometer for the oil. If the oil is too cool, the pork absorbs fat and turns greasy; if too hot, the skin burns before the meat cooks. Keep it at 350°F (175°C).
- Don’t skip the vinegar in the boiling liquid. It helps tenderize the meat and adds a subtle tang that balances the richness.
- Leftover lechon kawali can be reheated in an air fryer or oven at 400°F (200°C) for 5–7 minutes to restore crispiness. Avoid microwaving, which makes the skin chewy.
Serving Suggestions
Serve lechon kawali as a main dish with steamed jasmine rice and a side of pickled vegetables or a simple tomato-cucumber salad. It’s also a popular addition to sinigang or nilaga, where the crispy pork is added to the sour soup just before serving. For a festive spread, pair it with fried rice and a vinegar-based dipping sauce.
Variations
- Spicy version: Add 2–3 dried chilies to the boiling liquid and mix 1 tsp (5 ml) chili garlic sauce into the dipping sauce.
- Herb-infused: Add 2 stalks of lemongrass and 1 thumb-sized piece of ginger to the boiling liquid for an aromatic twist.
- Air-fryer method: After boiling and drying, brush the pork with a little oil and air-fry at 400°F (200°C) for 20–25 minutes, flipping halfway, until crispy. This uses less oil but may not be as shatteringly crisp as deep-frying.
- No-skin option: If you prefer, use pork shoulder without skin, but note that the crispiness will be less pronounced.
Storage and Reheating
Refrigerate leftover lechon kawali in an airtight container for up to 3–4 days. To reheat, place pieces on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or air-fry at 400°F (200°C) for 4–5 minutes, until hot and crisp. The internal temperature of reheated pork should reach 165°F (74°C) for food safety. Freezing is not recommended, as the skin will become soggy upon thawing.
Frequently Asked Questions
Why is my lechon kawali skin not crispy? The most common culprit is moisture. Make sure the skin is thoroughly dried before frying, and consider the overnight refrigeration step. Also, ensure the oil is hot enough—if it’s not sizzling, the skin will absorb oil and stay soft.
Can I use pork shoulder instead of belly? Yes, pork shoulder works, but it has less fat and skin, so the result will be less rich and the skin may not crisp as well. If using shoulder, choose a cut with skin attached and follow the same steps.
Do I need to boil the pork first? Boiling ensures the meat is tender and fully cooked before frying, so you don’t risk burning the outside while the inside is still raw. It also infuses flavor. You can skip it if you use a pressure cooker, but the texture may differ.
Can I make this in advance for a party? Yes, you can boil and dry the pork a day ahead, then fry it just before serving. Or fry it a few hours ahead and reheat in the oven at 400°F (200°C) for 5–7 minutes to restore crispiness.
What if I don’t have a deep-fry thermometer? You can test the oil by dropping a small cube of bread into it—if it sizzles and turns golden in about 30 seconds, the oil is around 350°F (175°C). Alternatively, hold a wooden chopstick upright in the oil; if bubbles form around it, the oil is ready.
Is lechon kawali the same as lechon? No. Lechon is a whole roasted pig, often cooked over charcoal. Lechon kawali is a simpler home-style dish of fried pork belly, and it’s a common alternative for those who can’t make a whole lechon.
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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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