Lechon kawali is a beloved Filipino dish of pork belly simmered until tender, then deep-fried until the skin shatters into crispy, golden cracklings. This oven version delivers that same irresistible crunch and juicy meat without the mess and danger of deep-frying at home. By roasting the pork low and slow, then blasting it with high heat at the end, you get a spectacularly crispy skin and succulent meat that tastes just like the classic—minus the oil splatter.
Ingredients
- 2 lb (900 g) pork belly, skin-on, in one piece
- 1 tbsp (15 g) salt
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) black peppercorns
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 cup (240 ml) water, for boiling
- 2 tbsp (30 ml) vegetable oil, for rubbing
Instructions
- Place the pork belly in a large pot and cover with water. Add the salt, soy sauce, peppercorns, garlic, and bay leaves. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45–50 minutes, until the meat is fork-tender but not falling apart.
- 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, skin-side up, and let it air-dry in the refrigerator for at least 1 hour (or up to overnight) to dry out the skin—this is key for crispy crackling.
- Preheat the oven to 300°F (150°C). Rub the pork skin with the vegetable oil, massaging it into the skin and the sides.
- Place the pork on a wire rack over a baking sheet, skin-side up. Roast for 1 hour, until the skin begins to bubble and crisp. The internal temperature of the meat should reach at least 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork) when checked with a food thermometer.
- Increase the oven temperature to 450°F (230°C). Roast for another 15–20 minutes, watching closely, until the skin is deep golden brown and very crispy. If some spots are not crisping, you can broil for 2–3 minutes at the end, but keep an eye on it to avoid burning.
- Remove from the oven and let rest for 10 minutes before chopping into serving pieces. Serve hot with your favorite dipping sauce.
Tips
- Dry the skin thoroughly: The single most important step is drying the skin before roasting. Pat it dry after boiling and let it air-dry in the fridge. The drier the skin, the crispier the crackling.
- Score the skin: If your pork belly has a thick fat layer, score the skin in a crosshatch pattern with a sharp knife (without cutting into the meat) before boiling. This helps the fat render and the skin crisp more evenly.
- Substitute for soy sauce: If you don’t have soy sauce, you can use 1 tablespoon of fish sauce or just omit it. The flavor will be slightly less savory but still delicious.
- Don’t skip the rest: Letting the pork rest after roasting allows the juices to redistribute, ensuring moist meat. Cutting into it immediately will cause the juices to run out.
Serving Suggestions
Serve lechon kawali with traditional Filipino dipping sauces like spiced vinegar with garlic and chili, or a sweet-tangy lechon sauce made from liver, sugar, and vinegar. It pairs perfectly with steamed rice, a side of pickled papaya (atchara), or a fresh tomato and onion salad. For a complete meal, add a bowl of sinigang or a simple stir-fried greens.
Variations
- Spicy Lechon Kawali: Add 2–3 dried chilies or a teaspoon of chili flakes to the boiling liquid, and rub the skin with a little cayenne pepper before roasting.
- Garlic Lovers: Rub the pork with minced garlic and a bit of garlic powder before the final roast for an extra punch of garlic flavor.
- Air Fryer Version: After boiling and drying, place the pork in an air fryer at 400°F (200°C) for 15–20 minutes, flipping halfway, until crispy. This works best for smaller pieces.
Storage and Reheating
Refrigerate leftover lechon kawali in an airtight container for up to 3–4 days. To reheat, place the pieces on a baking sheet and warm in a 375°F (190°C) oven for 5–8 minutes, or until heated through and the skin re-crisps. Avoid microwaving, as it will make the skin soggy. For longer storage, freeze the cooked pork in a freezer-safe bag for up to 2 months; thaw overnight in the fridge before reheating in the oven.
Frequently Asked Questions
Why is my skin not crispy? The most common reason is insufficient drying. Make sure the skin is completely dry before roasting, and consider letting it air-dry in the fridge overnight. Also, ensure the oven is hot enough at the final stage—450°F (230°C) or higher is essential for crackling.
Can I use a different cut of pork? Yes, you can use pork shoulder or pork side ribs, but pork belly is ideal because of its fat content, which keeps the meat moist and helps the skin crisp. If using a leaner cut, reduce the cooking time slightly and watch it closely.
Do I need to boil the pork first? Boiling tenderizes the meat and seasons it from the inside out. It also renders some fat, which helps the skin crisp. If you skip it, the meat will be tougher and the skin may not crisp as well. You can pressure-cook for 20 minutes instead of boiling.
Can I make this ahead of time? Yes, you can boil and dry the pork a day ahead, then roast it just before serving. The roasted pork can also be kept warm in a low oven (200°F/95°C) for up to an hour, but the skin may soften slightly.
What is the best way to chop lechon kawali? Use a sharp heavy knife and chop through the skin first, then the meat. For extra clean cuts, you can use a cleaver. Make sure the pork is rested, but still warm, for easier cutting.
Can I use the boiling liquid for anything? Yes! The seasoned broth makes an excellent base for a soup or can be reduced to make a sauce. Strain it and use it in a stew or as a cooking liquid for rice.
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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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