Lechon kawali chips are a Filipino favorite: pork belly simmered until tender, then fried until the skin shatters and the meat stays juicy. This version cuts the pork into chip-like slices before the final fry, giving you maximum crispy surface on every piece. It’s a straightforward two-step process that delivers restaurant-quality crunch at home.
Ingredients
- 2 lb (900 g) pork belly, skin on, in one piece
- 4 cups (1 L) water
- 1 tbsp (15 g) salt, plus more for seasoning
- 1 tbsp (15 ml) soy sauce
- 5 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (5 g) black peppercorns
- 2 cups (480 ml) vegetable oil, for frying
- Optional: 1 tsp (5 g) five-spice powder or 1 tsp (5 g) paprika for extra flavor
Instructions
- Simmer the pork: Place the pork belly in a large pot. Add water, salt, soy sauce, garlic, bay leaf, and peppercorns. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 45–60 minutes, until the meat is fork-tender but not falling apart. The skin should be soft and pliable.
- Dry thoroughly: Remove the pork from the liquid and pat it completely dry with paper towels. Place it on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 30 minutes (or up to overnight). This step is crucial for crispy skin.
- Slice into chips: Once chilled, slice the pork belly into ¼-inch (6 mm) thick slices, keeping the skin on each slice. If you prefer chip-like pieces, cut each slice into 2–3 smaller rectangles. Pat dry again.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy.
- Fry in batches: Carefully add a single layer of pork slices to the hot oil. Fry for 4–6 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pot; fry in batches. The internal temperature of the meat should reach 145°F (63°C) as the safe minimum, per USDA FSIS guidelines, though it will likely be higher from frying.
- Drain and season: Remove the chips with a slotted spoon and drain on paper towels. Immediately sprinkle with salt (and optional five-spice or paprika). Repeat with remaining batches.
Tips
- Dry skin is non-negotiable: Moisture is the enemy of crispiness. After simmering, pat the skin dry, then refrigerate uncovered. For best results, leave it in the fridge for a few hours or overnight.
- Don’t skip the simmer: The boiling step tenderizes the meat and renders fat, so the final fry is quick and doesn’t dry out the pork. If you’re short on time, use a pressure cooker for 20 minutes instead.
- Oil temperature matters: If the oil is too hot, the skin will burn before the meat heats through. If too cool, the chips absorb oil and turn greasy. Keep the oil at 350°F (175°C) and adjust the heat between batches.
- Substitution: No pork belly? Use pork shoulder with the skin on, but note it will be leaner and slightly less rich. You can also use chicken thighs with skin for a lighter version, but reduce frying time to 3–4 minutes.
Serving Suggestions
Serve lechon kawali chips as an appetizer with a dipping sauce of vinegar, soy sauce, and minced garlic (sinamak or toyomansi). They also pair well with spiced vinegar, spicy mayo, or a simple squeeze of calamansi or lemon. For a full meal, serve over steamed rice with a side of pickled papaya or atchara.
Variations
- Spicy version: Add 1–2 chopped bird’s eye chilies to the simmering liquid, or toss the fried chips with chili flakes and salt.
- Garlic-herb: After frying, toss with minced garlic that has been fried until golden, and a sprinkle of dried oregano or thyme.
- Air fryer method: After simmering and chilling, place slices in a single layer in the air fryer basket. Brush lightly with oil and air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway. This uses less oil but yields a slightly chewier skin.
Storage and Reheating
Store leftover chips in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until hot and crispy. You can also reheat in an air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it makes the skin soggy.
Frequently Asked Questions
Can I use pork belly without skin? No, the skin is essential for the crispy texture. Without it, you’ll get fried pork slices that are tasty but not lechon kawali.
Why is my skin not crispy? The most common reasons are insufficient drying, oil not hot enough, or overcrowding the pan. Make sure the pork is thoroughly dried and chilled, and fry in small batches.
Can I prepare this ahead of time? Yes, you can simmer and chill the pork up to 2 days ahead. Slice and fry just before serving for best texture.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which burns at high temperatures.
Is it safe to eat leftover lechon kawali? Yes, if refrigerated within 2 hours of cooking and consumed within 3 days. Reheat to an internal temperature of 165°F (74°C) for leftovers.
Can I freeze lechon kawali chips? Yes, freeze the fried chips in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in a 400°F (200°C) oven for 8–10 minutes.
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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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