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-baked version delivers all the crunch and juicy meat of the traditional fried favorite, but with far less oil and mess. By baking the pork low and slow, then finishing it under high heat, you get that signature crispy skin and succulent meat right in your own oven.
Ingredients
- 2 lb (900 g) pork belly, skin-on, in one piece
- 1 tbsp (15 g) salt, plus more for seasoning
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) vinegar (white or cane)
- 4 cloves garlic, smashed
- 1 tsp (2 g) black peppercorns
- 2 bay leaves
- 4 cups (950 ml) water, for boiling
- 1 tbsp (15 ml) oil, for rubbing the skin
Instructions
- Boil the pork: In a large pot, combine the pork belly, salt, soy sauce, vinegar, garlic, peppercorns, bay leaves, and water. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1 hour, or until the meat is fork-tender. Skim off any foam that rises to the surface.
- Dry the skin: Carefully remove the pork from the pot and pat it completely dry with paper towels. Place it on a wire rack set over a baking sheet, skin-side up. Let it air-dry in the refrigerator, uncovered, for at least 1 hour (or up to overnight). This step is crucial for crispy skin.
- Preheat and score: Preheat your oven to 375°F (190°C). Using a sharp knife or a skewer, prick the skin all over, being careful not to cut into the meat. Rub the skin with the oil and a little extra salt.
- Bake: Place the pork on the wire rack over the baking sheet. Bake for 45 minutes. Then, increase the oven temperature to 450°F (230°C) and continue baking for another 20–30 minutes, until the skin is puffed and deeply golden. If the skin isn’t blistering enough, switch to the broil setting for the last 2–3 minutes, watching closely to avoid burning.
- Rest and serve: Remove the pork from the oven and let it rest for 10 minutes. The internal temperature of the meat should reach at least 145°F (63°C) as per USDA FSIS safe minimum for whole cuts of pork. Slice into serving pieces and serve hot with your favorite dipping sauce.
Tips
- Pat the skin very dry: Moisture is the enemy of crispiness. After boiling, dry the skin thoroughly with paper towels, and let it air-dry in the fridge. The longer it dries, the crisper it gets.
- Score the skin deeply: Use a sharp knife to score the skin in a crosshatch pattern, cutting just into the fat layer, not the meat. This helps the heat penetrate and allows the skin to crisp evenly.
- Don’t skip the boil: Boiling the pork with aromatics not only flavors the meat but also breaks down the collagen, making it tender. Simmering for a full hour ensures the meat is soft and juicy.
- For extra crispiness: After baking, if the skin isn’t crackling enough, place the pork under the broiler for a few minutes. Keep a close eye on it—it can go from perfect to burnt quickly.
Serving Suggestions
Serve lechon kawali with a traditional dipping sauce made of vinegar, soy sauce, minced garlic, and a pinch of chili flakes. It pairs perfectly with steamed jasmine rice, garlic rice, or a side of pickled papaya (atchara) to cut through the richness. For a complete Filipino feast, add a bowl of sinigang or a fresh tomato and onion salad.
Variations
- Spicy Lechon Kawali: Add 2–3 dried chili peppers to the boiling liquid, and serve with a spicy vinegar dip that includes sliced bird’s eye chilies.
- Garlic Lover’s Version: Rub the skin with minced garlic and a little garlic powder before baking for an extra savory punch.
- Air Fryer Method: After boiling and drying, cut the pork into chunks and air-fry at 400°F (200°C) for 15–20 minutes, shaking the basket halfway, until crispy.
Storage and Reheating
Leftover lechon kawali can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the pork on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes to restore crispiness. Avoid microwaving, as it will make the skin soggy. For longer storage, freeze the cooked pork in a freezer-safe bag for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork shoulder instead of pork belly? Yes, pork shoulder (or pork butt) works well, though it has less fat and skin. The meat will be slightly less rich, but still delicious. Adjust cooking time as needed—shoulder may take a bit longer to become tender.
Why is my skin not crispy? The most common reasons are excess moisture on the skin, insufficient drying time, or not baking at a high enough temperature. Make sure to dry the skin thoroughly and refrigerate it uncovered for at least an hour. Also, ensure your oven is fully preheated before baking.
Can I skip the boiling step? Boiling is essential for tender meat and helps render the fat. Skipping it may result in chewy, tough pork. If you’re short on time, you can pressure-cook the pork for 30 minutes instead.
What if I don’t have a wire rack? You can place the pork directly on a baking sheet lined with aluminum foil, but the bottom may not get as crispy. A wire rack allows air to circulate around the pork, ensuring even crisping on all sides.
How do I know when the pork is cooked through? Use a meat thermometer to check that the thickest part of the meat reaches 145°F (63°C) as per USDA FSIS safe minimum for pork. Let it rest for 3 minutes before slicing to allow the juices to redistribute.
Can I make this ahead of time? Yes, you can boil and dry the pork a day in advance, then refrigerate it uncovered. The next day, simply bake as directed. This actually improves the crispiness of the skin.
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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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