Lechon kawali is a Filipino dish of pork belly simmered until tender, then deep-fried until the skin shatters into crisp, golden crackling. The meat stays juicy and flavorful from a simple aromatics-infused broth, and the contrast between the brittle skin and soft meat is what makes it so beloved. This recipe breaks down the essential ingredients and a foolproof method for achieving that signature crunch at home.
Ingredients
- 2 lb (900 g) pork belly, skin-on, in one slab
- 4 cups (1 L) water
- 1 head garlic, halved horizontally
- 2 bay leaves
- 1 tbsp (15 g) black peppercorns
- 2 tbsp (30 g) salt, plus more for rubbing
- 1 tbsp (15 ml) vinegar (white or cane)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- Rinse the pork belly and pat it dry. Score the skin in a crosshatch pattern with a sharp knife, cutting just through the skin and not into the meat. Rub 1 tablespoon of salt all over the skin, working it into the cuts.
- Place the pork in a large pot. Add the water, garlic, bay leaves, peppercorns, and the remaining 1 tablespoon salt. 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 and the skin is soft. Skim off any foam that rises.
- Remove the pork from the broth and let it cool on a wire rack for 15 minutes. Pat the skin completely dry with paper towels. Place the pork on a plate, uncovered, and refrigerate for at least 1 hour (or up to overnight) to dry the skin further – this is key for crispiness.
- When ready to fry, heat the oil in a deep, heavy pot or Dutch oven to 350°F (175°C). The oil should be about 2 inches deep.
- Carefully lower the pork belly into the hot oil, skin side down. Fry for 5–7 minutes, then flip and fry for another 5–7 minutes, until the skin is deep golden brown and blistered. Use a splatter guard to prevent oil splashes. The internal temperature of the meat should reach 145°F (63°C) as the safe minimum for pork, per USDA FSIS guidelines, checked with a meat thermometer.
- Remove the lechon kawali from the oil and drain on a wire rack. Let it rest for 5 minutes before chopping into bite-sized pieces. Serve hot with your choice of dipping sauce.
Tips
- Dry the skin thoroughly: The #1 mistake is frying wet skin. After boiling, pat dry, then refrigerate uncovered for at least an hour. For even better results, leave it overnight in the fridge.
- Don’t skip the scoring: Cutting the skin in a crosshatch pattern allows the fat to render and the skin to puff up into crackling. Be careful not to cut into the meat.
- Use a thermometer: Maintain the oil at 350°F (175°C) for even frying. If the oil is too cool, the skin will be tough; too hot, and it will burn before the meat heats through.
- Substitute if needed: No pork belly? Use pork shoulder with skin, but note it will be less fatty and the crackling may be less pronounced. You can also add 1 teaspoon of annatto powder to the boiling water for a reddish color, though it’s optional.
Serving Suggestions
Lechon kawali is traditionally served with a dipping sauce of vinegar, soy sauce, and crushed garlic, or with a side of spicy vinegar (sukang may sili). It pairs well with steamed jasmine rice, pickled papaya (atchara), or a simple tomato and onion salad. For a full Filipino feast, serve it alongside pancit, lumpia, and a bowl of sinigang.
Variations
- Crispy Pork Belly (Baked): Instead of deep-frying, you can roast the boiled pork in a 400°F (200°C) oven for 30–40 minutes, skin side up, until the skin crackles. This uses less oil.
- Spicy Lechon Kawali: Add 2–3 dried chilies and 1 tablespoon of chili flakes to the boiling water for a subtle heat.
- Garlic-Pepper Rub: After boiling, rub the meat with a paste of minced garlic and coarsely ground black pepper before frying for an extra savory crust.
- Leftover Makeover: Chop leftover lechon kawali and toss it into fried rice (sinangag) or use it as a topping for ramen or salads.
Storage and Reheating
Refrigerate leftover lechon kawali in an airtight container for up to 3–4 days. To reheat and restore crispiness, place it in a preheated 400°F (200°C) oven or air fryer for 5–7 minutes, or until hot and sizzling. Avoid microwaving, as it will make the skin soggy. You can also freeze the boiled, uncooked pork for up to 3 months; thaw overnight in the fridge before frying.
Frequently Asked Questions
Why is my lechon kawali skin not crispy?
The most common cause is moisture. Make sure the skin is completely dry before frying, and refrigerate it uncovered for at least an hour after boiling. Also, ensure the oil is hot enough – 350°F (175°C) is ideal.
Can I use pork belly without skin?
Technically yes, but it won’t have the signature crackling. The dish relies on the skin for its texture. If you use skinless belly, it will be more like fried pork chunks.
How do I prevent oil splatters?
Pat the pork dry thoroughly and lower it into the oil gently using tongs. Use a deep pot and a splatter guard. Also, frying skin-side down first helps minimize splattering.
Can I make this in an air fryer?
Yes, after boiling and drying, air fry at 400°F (200°C) for 15–20 minutes, flipping halfway, until the skin is crisp. You may need to work in batches to avoid overcrowding.
What is the best vinegar for the dipping sauce?
Filipino cane vinegar (sukang maasim) is traditional, but white vinegar or apple cider vinegar work well. Add soy sauce, minced garlic, and a pinch of sugar to balance the acidity.
Can I boil the pork in advance?
Absolutely. Boil and cool the pork, then refrigerate it (uncovered) for up to 2 days before frying. This actually improves the drying process and makes the skin even crispier.
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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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