Lechon kawali is a beloved Filipino dish of pork belly simmered until tender, then deep-fried until the skin shatters into crackling, golden shards. It’s served as a festive main course or pulutan (beer snack), usually with a side of vinegar dipping sauce or liver sauce. While the process takes a few hours, the active work is simple and the payoff—juicy meat under impossibly crisp skin—is worth every minute.
What You’ll Need
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) wide strips
- 4 cups (950 ml) water, plus more for boiling
- 1 head garlic, halved crosswise
- 2 bay leaves
- 1 tbsp (15 g) whole black peppercorns
- 2 tbsp (30 g) salt, plus more for seasoning
- 1 tbsp (15 ml) vinegar (white or cane)
- Oil for deep-frying (peanut, canola, or vegetable)
- Optional: 1 tbsp (15 ml) fish sauce (patis) for the dipping sauce
Step-by-Step
- Boil the pork. Place the pork belly strips in a large pot and cover with water (about 6 cups / 1.4 L). Add the garlic, bay leaves, peppercorns, 1 tbsp (15 g) salt, and vinegar. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 45–60 minutes, or until the meat is fork-tender but not falling apart. Skim off any scum that rises to the surface.
- Dry the pork thoroughly. Remove the pork from the pot and pat it dry with paper towels. Discard the aromatics and reserve the broth for another use if desired. Let the pork cool on a wire rack for at least 30 minutes, or refrigerate uncovered for 1–2 hours to dry the skin further. The drier the skin, the crispier the result.
- Season the skin. Rub the remaining 1 tbsp (15 g) salt all over the pork, pressing it into the skin. Let it sit at room temperature for 15 minutes.
- Heat the oil. In a deep, heavy pot (like a Dutch oven or wok), pour in enough oil to submerge the pork completely (about 4–5 cups / 950 ml–1.2 L). Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small cube of bread—it should sizzle and turn golden in about 15 seconds.
- Fry in batches. Carefully lower a few pork strips into the hot oil using tongs. Do not overcrowd the pot—fry in batches if needed. Maintain the oil temperature around 350°F (175°C). Fry for 8–12 minutes, turning occasionally, until the skin is deep golden brown and very crispy, and the meat is heated through. The internal temperature of the pork should reach 145°F (63°C) as the USDA FSIS safe minimum for whole cuts of pork; check with a food thermometer inserted into the meat, not the skin.
- Drain and rest. Remove the pork with tongs and drain on a wire rack set over a baking sheet. Let it rest for 5 minutes before chopping—this allows the juices to redistribute.
- Chop and serve. Cut the lechon kawali into bite-sized pieces with a heavy cleaver. Serve hot with a dipping sauce made of vinegar, minced garlic, and a pinch of salt and pepper, or with a sweet-style liver sauce.
Common Mistakes
- Skipping the drying step: Wet skin will steam instead of crisp, resulting in rubbery, chewy skin.
- Overcrowding the pot: Adding too many pieces at once drops the oil temperature, leading to greasy, soggy pork.
- Frying at too low a temperature: If the oil isn’t hot enough, the pork absorbs oil and the skin won’t crackle.
- Boiling too long: Overcooking the pork makes it dry and stringy; it should be tender but still hold its shape.
Tips
- For extra-crispy skin, after boiling and drying, place the pork in the refrigerator uncovered for 2–24 hours. This dries out the skin completely.
- Use a heavy pot with high sides to prevent splattering. Always dry the pork before adding to oil to avoid dangerous splashes.
- If you have a deep-fry thermometer, keep the oil between 340°F and 360°F (170°C–180°C) for even cooking.
- Use the boiling broth as a base for soup—it’s full of flavor from the pork and aromatics.
Troubleshooting
- Skin is not crispy: The pork wasn’t dry enough or the oil wasn’t hot enough. Pat dry again and re-fry at a higher temperature for 2–3 minutes.
- Meat is tough: It needed more boiling time. Return the pork to the pot with water and simmer for another 20–30 minutes, then dry and fry again.
- Oil splatters violently: The pork had excess moisture. Remove the pork, pat it dry, and lower it in gently using tongs.
- Skin is burnt but meat is undercooked: The oil was too hot. Reduce heat and fry at a lower temperature, or finish in a 350°F (175°C) oven for 5–10 minutes.
Frequently Asked Questions
Can I use pork shoulder instead of belly? Yes, but it will be leaner and less juicy. Increase boiling time to ensure tenderness.
Can I make lechon kawali ahead of time? Yes, but it’s best served fresh. To reheat, place in a 400°F (200°C) oven for 5–7 minutes to re-crisp the skin.
What oil is best for deep-frying? Use a neutral oil with a high smoke point, like peanut, canola, or vegetable oil.
Is it necessary to use vinegar in the boiling water? Vinegar helps tenderize the meat and adds a subtle tang, but you can omit it if you don’t have it.
How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat in the oven, not the microwave, to keep the skin crisp.
Can I air-fry lechon kawali? Yes, air-fry at 400°F (200°C) for 10–12 minutes, but the skin will be less crackly than deep-fried.
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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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