Lechon kawali is a beloved Filipino dish of pork belly simmered until tender, then deep-fried until the skin shatters into crispy, golden cracklings. It’s a celebration staple and everyday comfort food, served with a tangy vinegar dipping sauce that cuts through the richness. This recipe delivers that iconic crunch at home using a two-stage cooking method: boiling with aromatics first, then frying in hot oil.
Ingredients
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) wide strips
- 4 cups (950 ml) water
- 1 head garlic, peeled and smashed
- 2 bay leaves
- 1 tbsp (15 g) salt, plus more for seasoning after frying
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (15 ml) vinegar (white or cane), for the boiling liquid
- Oil for deep-frying (about 4 cups / 950 ml, or enough to submerge the pork)
- For the dipping sauce: 1/2 cup (120 ml) vinegar (white or cane), 2 cloves garlic minced, 1 small shallot minced, 1 bird’s eye chili (siling labuyo) sliced, 1/4 tsp (1 g) salt, 1/4 tsp (1 g) ground black pepper
Instructions
- Place the pork belly strips in a large pot. Add the water, garlic, bay leaves, salt, peppercorns, and vinegar. The liquid should mostly cover the pork; add a bit more water if needed.
- Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 45–50 minutes, or 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 15 minutes. Pat the skin very dry with paper towels. Discard the bay leaves and garlic; you can keep the broth for soup.
- Place the dried pork on a plate and refrigerate, uncovered, for 30 minutes to further dry the skin. This step is crucial for maximum crispiness.
- Meanwhile, make the dipping sauce: combine the vinegar, garlic, shallot, chili, salt, and pepper in a small bowl. Set aside.
- Heat the oil in a deep, heavy pot (like a Dutch oven) to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Carefully add a few pork strips at a time—do not overcrowd. Fry for 8–10 minutes, turning occasionally, until the skin is deep golden brown and very crispy. The internal temperature of the pork should reach 145°F (63°C) as the safe minimum per USDA FSIS guidelines, but since it’s already fully cooked, you’re mainly aiming for color and crunch.
- Remove the fried pork with tongs and drain on a wire rack set over a baking sheet. Immediately sprinkle with a little salt while hot.
- Let the oil return to 350°F (175°C) between batches. Repeat with the remaining pork.
- Let the lechon kawali rest for 5 minutes, then chop into bite-sized pieces and serve with the dipping sauce.
Tips
- Dry the skin thoroughly—any moisture causes splattering and soft skin. The refrigerator rest is non-negotiable for crackling.
- Use a thermometer for both the oil and the pork. Oil that’s too hot burns the skin before the fat renders; too cool and the pork absorbs oil.
- Don’t skip the vinegar in the boiling liquid—it helps tenderize the meat and adds a subtle tang.
- Substitute pork shoulder if belly is unavailable, but note it will be slightly less fatty and the skin may be thinner.
Serving Suggestions
Serve lechon kawali hot with steamed jasmine rice and a side of pickled vegetables or a simple tomato-cucumber salad. It’s also a common addition to sinigang or nilaga soup, where the crispy skin softens slightly in the broth. For a full Filipino feast, pair it with pancit, lumpia, and a bowl of garlic fried rice.
Variations
Some cooks add 1 tablespoon of five-spice powder or annatto oil to the boiling liquid for extra color and aroma. You can also cut the pork into smaller cubes before frying for bite-sized pieces—just reduce the frying time to 6–7 minutes. For a spicier kick, add a few dried chilies to the oil while frying. A gluten-free version is naturally achieved by using gluten-free soy sauce or tamari in the dipping sauce instead of regular soy sauce, though the classic recipe uses vinegar only.
Storage and Reheating
Refrigerate leftover lechon kawali in an airtight container for up to 3–4 days. To reheat, place the pieces on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes until hot and crispy. Avoid microwaving, which makes the skin rubbery. You can also freeze the fried pork for up to 2 months; thaw overnight in the fridge and reheat in the oven as above.
Frequently Asked Questions
Why is my lechon kawali skin not crispy?
Most likely the skin wasn’t dry enough before frying, or the oil temperature was too low. Ensure you pat it dry, rest it in the fridge, and fry at 350°F (175°C) without crowding the pot.
Can I use an air fryer?
Yes, but the result will be less authentic. Air-fry at 400°F (200°C) for 15–20 minutes, flipping halfway, but you’ll miss the deep-fried crackling texture.
What’s the best cut of pork for lechon kawali?
Pork belly with thick skin is traditional. Pork shoulder (butt) works too, but it’s leaner and may dry out if overcooked.
Can I boil the pork a day ahead?
Absolutely. Boil, cool, and refrigerate the pork in the broth. Dry it thoroughly before frying the next day—this actually improves the crispiness.
Is the vinegar dipping sauce too strong?
You can mellow it by adding a teaspoon of sugar or a splash of soy sauce. Alternatively, use less vinegar and more minced garlic and chili.
How do I prevent oil splatters?
Make sure the pork is completely dry and lower it into the oil gently using tongs. Use a deep pot and never fill it more than halfway with oil.
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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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