Lechon kawali—crispy, golden pork belly—is a Filipino celebration staple. Its rich, savory crunch begs for a side that can cut through the fat and refresh the palate. These seven side dishes, from a classic vinegar dipping sauce to a bright mango salad, are designed to balance the pork’s indulgence and make your meal complete.
Ingredients
For the Classic Vinegar Dipping Sauce (Sawsawan):
- 1/2 cup (120 ml) cane vinegar or white vinegar
- 2 cloves garlic, minced
- 1 small red onion, thinly sliced
- 1-2 bird’s eye chilies (siling labuyo), sliced (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Garlic Fried Rice (Sinangag):
- 4 cups (720 g) cooked day-old jasmine rice
- 6 cloves garlic, minced
- 3 tablespoons (45 ml) vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Mango-Onion Salad:
- 2 ripe but firm mangoes, peeled and julienned
- 1 small red onion, thinly sliced
- 1/4 cup (60 ml) calamansi juice (or lime juice)
- 1 tablespoon (15 ml) fish sauce (patis)
- 1 teaspoon sugar (optional)
For the Sautéed Water Spinach (Adobong Kangkong):
- 1 bunch (about 300 g) water spinach (kangkong), leaves and tender stems
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) vinegar
- 1/4 cup (60 ml) water
- 1 tablespoon (15 ml) vegetable oil
For the Pickled Papaya (Atchara):
- 2 cups (300 g) green papaya, shredded
- 1 cup (150 g) carrot, shredded
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (50 g) sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
For the Ensaladang Talong (Grilled Eggplant Salad):
- 2 large eggplants (about 500 g)
- 2 medium tomatoes, diced
- 1 small red onion, minced
- 2 tablespoons (30 ml) calamansi juice (or lime juice)
- 1 tablespoon (15 ml) fish sauce
For the Steamed Broccoli with Garlic Butter:
- 1 large head broccoli (about 500 g), cut into florets
- 2 tablespoons (30 g) butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Make the vinegar dipping sauce: In a small bowl, combine the vinegar, garlic, onion, chilies, pepper, and salt. Stir well. Set aside for at least 10 minutes to let the flavors meld.
- Make the garlic fried rice: Heat the oil in a large wok or skillet over medium-high heat. Add the garlic and cook, stirring constantly, until golden and fragrant (about 1 minute). Add the cold rice, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is hot and slightly crispy. Season with salt and pepper. Keep warm.
- Make the mango-onion salad: In a bowl, combine the mango and onion. In a small bowl, whisk together the calamansi juice, fish sauce, and sugar (if using). Pour over the mango mixture and toss gently. Let it sit for 5 minutes before serving.
- Make the adobong kangkong: Heat oil in a pan over medium heat. Sauté garlic until fragrant. Add the kangkong stems first, stir-fry for 1 minute, then add the leaves. Add soy sauce, vinegar, and water. Cook, tossing, until the leaves are wilted but still bright green (about 2-3 minutes). Serve immediately.
- Make the atchara: In a bowl, combine the shredded papaya and carrot. In a small saucepan, heat the vinegar, sugar, salt, and peppercorns until the sugar dissolves. Pour the hot brine over the vegetables. Let cool, then transfer to a jar. Refrigerate for at least 1 hour before serving.
- Make the ensaladang talong: Grill the eggplants over an open flame (or under a broiler) until the skin is charred and the flesh is soft. Let cool slightly, then peel off the skin. Mash the flesh lightly with a fork. Mix with tomatoes, onion, calamansi juice, and fish sauce. Serve at room temperature.
- Make the steamed broccoli: Steam the broccoli florets until tender-crisp (about 4-5 minutes). In a small pan, melt the butter over low heat, add the garlic, and cook until fragrant (about 1 minute). Toss the broccoli with the garlic butter, salt, and pepper.
Tips
- Balance is key: The lechon kawali is rich and fatty, so choose sides that are acidic (vinegar, calamansi, tomatoes) or bitter (kangkong, eggplant) to cut through the richness.
- Use day-old rice: For fried rice, day-old rice is drier and will fry up crispier. Freshly cooked rice can become mushy.
- Adjust heat: The sawsawan is meant to be spicy, but you can adjust the chilies to your tolerance. Remove the seeds for less heat.
- Make ahead: The atchara and the vinegar dipping sauce can be made a day ahead. The mango salad is best made fresh, but you can prep the mango and onion ahead and toss with the dressing just before serving.
Serving Suggestions
Serve the lechon kawali as the centerpiece, with the garlic fried rice and a selection of these sides arranged around it. The vinegar dipping sauce is essential for drizzling over the crispy pork. For a complete Filipino feast, add a bowl of sinigang (sour soup) on the side. These sides also work well with other fried dishes like crispy pata or fried chicken.
Variations
- Spicy Mango Salad: Add a sliced bird’s eye chili to the mango-onion salad for a spicy-sweet kick.
- Bagoong Fried Rice: Instead of plain garlic fried rice, add 1 tablespoon of bagoong (shrimp paste) when frying the rice for a savory umami boost.
- Grilled Okra and Eggplant: Add grilled okra to the ensaladang talong for extra texture and flavor.
- Sautéed Green Beans: If kangkong is unavailable, substitute with green beans (sitaw), cut into 2-inch pieces, and sauté with garlic and a splash of soy sauce.
Storage and Reheating
Vinegar dipping sauce: Can be refrigerated in an airtight container for up to 1 week. Bring to room temperature before serving.
Garlic fried rice: Refrigerate in a sealed container for up to 3 days. Reheat in a hot skillet with a little oil, or in the microwave.
Mango salad: Best eaten fresh. If you must store, keep it refrigerated for up to 1 day, but the mango will soften.
Adobong kangkong: Refrigerate for up to 2 days. Reheat in a hot pan (do not microwave, as it will become soggy).
Atchara: Keeps well in the refrigerator for up to 1 week in a sealed jar. The longer it sits, the more pickled it becomes.
Ensaladang talong: Refrigerate for up to 2 days. Serve at room temperature.
Steamed broccoli: Refrigerate for up to 3 days. Reheat in a steamer or microwave.
Frequently Asked Questions
Can I use regular cabbage instead of green papaya for atchara? Yes, you can substitute shredded green cabbage. The texture will be slightly different, but it will still be crunchy and delicious. Use the same brine.
What if I can’t find calamansi? Calamansi is a small, sour citrus. The best substitute is equal parts lime juice and orange juice (or just lime juice). It will change the flavor slightly, but it will still be bright and acidic.
How do I keep the fried rice from being sticky? Use cold, day-old rice. If you only have fresh rice, spread it on a baking sheet and let it dry out for 15 minutes before frying. Also, make sure your pan is hot enough before adding the rice.
Can I make the vinegar sauce less spicy? Yes, simply omit the chilies or use just a tiny piece. You can also add a little sugar to balance the heat.
Is there a non-fish sauce substitute for the mango salad? For a vegetarian version, you can use soy sauce or tamari, but the flavor will be different. Fish sauce adds a distinct umami that is hard to replicate.
Can I prepare any of these sides ahead of time? Absolutely. The atchara and the vinegar sauce are great make-aheads. You can also chop the garlic and onions for the other dishes a few hours in advance. The fried rice is best made fresh, but you can cook the rice a day ahead.
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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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