Lechon kawali is a beloved Filipino dish of pork belly simmered until tender, then deep-fried until the skin shatters into crackling perfection. It’s a festive centerpiece that’s surprisingly simple to make at home, requiring just a handful of ingredients and a bit of patience. The contrast between the crunchy, golden skin and the juicy, flavorful meat is what makes this dish irresistible.
Ingredients
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch cubes
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp (15 g) salt
- 1 tsp (5 g) black peppercorns
- Water, enough to cover the pork
- Oil for deep frying (about 4 cups / 1 liter)
Instructions
- Place the pork belly cubes in a large pot. Add the garlic, bay leaves, salt, and peppercorns. Pour in enough water to cover the meat by about 1 inch (2.5 cm).
- Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45–60 minutes, 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 on a wire rack for at least 10 minutes. Pat the skin very dry with paper towels. (You can also let it air-dry in the refrigerator for 1–2 hours for extra crispiness.)
- Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully add the pork pieces in batches, ensuring not to overcrowd the pot. Fry for 8–10 minutes, turning occasionally, until the skin is golden brown and blistered, and the meat is heated through.
- Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 5 minutes before serving. The internal temperature of the pork should reach 145°F (63°C) as the safe minimum, but since it’s already fully cooked from simmering, the frying is for texture.
Tips
- Dry the skin thoroughly: Moisture is the enemy of crispiness. Pat the skin dry before frying, and consider air-drying in the fridge for a few hours or overnight.
- Don’t skip the simmer: Boiling the pork first ensures it’s tender inside without drying out during frying. Use the leftover broth as a base for soups or stews.
- Fry in batches: Overcrowding the pot drops the oil temperature and makes the skin soggy. Fry in small batches and let the oil come back to temperature between batches.
- Use a thermometer: Maintaining the oil at 350°F (175°C) gives even, golden results. Too hot and the skin burns before the meat warms; too cool and it absorbs oil.
Serving Suggestions
Serve lechon kawali hot with traditional dipping sauces like spicy vinegar with chopped chilies and garlic, or a simple soy sauce with calamansi (or lemon) and crushed black pepper. It’s a fantastic main dish with steamed rice and a side of pickled vegetables or a fresh tomato salad. For a full Filipino feast, pair it with sinigang or a vegetable stir-fry.
Variations
- Lechon Kawali with Liver Sauce: Serve with a sweet-savory liver-based sauce (like Mang Tomas) for a richer, more traditional pairing.
- Spicy Version: Add 2–3 dried chilies to the simmering liquid, or toss the fried pork in a spicy chili-garlic glaze.
- Air-Fryer Method: After simmering, air-fry the pork at 400°F (200°C) for 15–20 minutes, flipping halfway, until crispy. This uses less oil but yields a slightly drier texture.
- Pork Shoulder Substitute: Use pork shoulder (butt) instead of belly for a leaner, though slightly less crispy, result.
Storage and Reheating
Refrigerate leftover lechon kawali in an airtight container for up to 4 days. To reheat, place the pieces on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until heated through and the skin re-crisps. You can also reheat in an air fryer at 400°F (200°C) for 5–7 minutes. Avoid microwaving, as it makes the skin rubbery. For longer storage, freeze the fried pork in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven or air fryer.
Frequently Asked Questions
Why is my lechon kawali skin not crispy?
The most common reason is moisture. Ensure the skin is completely dry before frying, and don’t skip the air-drying step in the fridge. Also, make sure the oil is hot enough (350°F/175°C) and that you fry in small batches.
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 crispy and slightly drier. If using shoulder, choose a piece with skin on if possible, and consider adding a little more oil to the fry.
What is the best oil for deep frying?
Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. These can withstand the high heat without burning.
How do I make the skin extra crackling?
After simmering, let the pork cool completely, then refrigerate uncovered for at least 2 hours or overnight. This dries the skin out thoroughly. Some cooks also prick the skin with a fork before frying to help it blister.
Can I prepare lechon kawali ahead of time?
Yes, you can simmer the pork a day ahead and keep it refrigerated. When ready to serve, dry the skin and fry as directed. This makes it perfect for parties.
What can I do with the leftover simmering liquid?
The broth is full of flavor. Strain it and use it as a base for soups, stews, or cook rice in it for extra savory flavor.
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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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