Lechon kawali is a beloved Filipino dish of pork belly boiled until tender, then deep-fried until the skin shatters into crispy, golden crackling. It’s a festive centerpiece that’s surprisingly simple to make at home—the key is a two-stage cooking process that yields juicy meat and impossibly crunchy skin. This recipe delivers that iconic texture every time, with clear steps and practical tips for success.
Ingredients
- 2 lb (900 g) pork belly, skin-on, in one piece
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp (15 g) black peppercorns
- 2 tbsp (30 g) salt, plus more for seasoning
- 1 tbsp (15 ml) vinegar (white or cane)
- 4 cups (1 L) water, or enough to cover the pork
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- Boil the pork: Place the pork belly in a large pot. Add the garlic, bay leaves, peppercorns, 2 tablespoons salt, vinegar, and 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.
- Drain and dry: Carefully remove the pork from the pot and place it on a wire rack set over a baking sheet. Pat the skin completely dry with paper towels. Let it cool for 10–15 minutes, until cool enough to handle.
- Chill (optional but recommended): For extra crispy skin, place the dried pork, uncovered, in the refrigerator for 1–2 hours (or overnight). This dries the skin further. If you’re short on time, proceed to the next step.
- Cut into pieces: Cut the pork belly into 1.5-inch (4 cm) cubes, keeping the skin on each piece. Pat each piece dry again with paper towels.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil—it should sizzle and turn golden in about 30 seconds.
- Fry in batches: Carefully add a few pieces of pork to the hot oil, skin-side down. Do not overcrowd the pot. Fry for 6–8 minutes, turning occasionally, until the skin is deep golden brown and crispy, and the meat is heated through. The internal temperature of the pork should reach 145°F (63°C) as the safe minimum for whole cuts of pork, per USDA FSIS.
- Drain and season: Remove the fried pork with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with a little salt while still hot.
- Repeat: Fry the remaining pork in batches, allowing the oil to return to 350°F (175°C) between batches.
- Serve: Serve hot, with your choice of dipping sauce (see Serving Suggestions).
Tips
- Dry the skin thoroughly: Moisture is the enemy of crispiness. After boiling, pat the skin dry multiple times, and consider the chilling step—it makes a noticeable difference.
- Use a thermometer: Maintaining the oil at 350°F (175°C) ensures even cooking and prevents the skin from burning before the meat is done.
- Don’t skip the vinegar: Vinegar in the boiling liquid helps tenderize the meat and adds a subtle tang that balances the richness. You can substitute with calamansi juice or lemon juice.
- No pork belly? Pork shoulder (with skin) works, but it’s leaner and less crispy. If using pork shoulder, increase cooking time slightly and expect a drier result.
Serving Suggestions
Serve lechon kawali with steamed jasmine rice and a dipping sauce. Classic options include:
- Lechon sauce: A sweet-tangy liver-based sauce (available in Asian grocery stores) or a homemade version with vinegar, soy sauce, garlic, and sugar.
- Spiced vinegar: Mix vinegar with chopped garlic, shallots, chili, and a pinch of salt.
- Atchara: Pickled green papaya or cucumber salad on the side cuts through the richness.
Variations
- Lechon kawali with lemongrass: Add a stalk of lemongrass (smashed) to the boiling liquid for a citrusy aroma.
- Spicy version: Add 2–3 dried chilies to the boiling liquid and serve with a spicy vinegar dip.
- Air-fryer method: After boiling and drying, air-fry at 400°F (200°C) for 15–20 minutes, flipping halfway, until crispy. This uses less oil but yields a slightly less crunchy skin.
Storage and Reheating
Refrigerate leftover lechon kawali in an airtight container for up to 3 days. To reheat, place the pieces on a baking sheet and warm in a 375°F (190°C) oven for 10–15 minutes, or until heated through and crispy. Avoid microwaving, as it makes the skin soggy. For longer storage, freeze the fried pork in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 15–20 minutes.
Frequently Asked Questions
Can I use pork belly without skin?
No, the skin is essential for the crispy crackling. If you use skinless pork belly, you’ll get fried pork, not lechon kawali.
Why is my skin not crispy?
Usually it’s due to moisture. Make sure the skin is completely dry before frying, and don’t overcrowd the pot—this lowers the oil temperature and steams the pork.
Can I boil the pork ahead of time?
Yes, you can boil and dry the pork the day before, then refrigerate uncovered overnight. This actually improves crispiness. Just bring it to room temperature before frying.
What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which burns at high temperatures.
Is lechon kawali the same as crispy pata?
No. Crispy pata uses pork hock (leg), while lechon kawali uses pork belly. Both are boiled then fried, but the cut and texture differ.
Can I make this in a regular skillet?
Yes, but use a deep skillet with high sides to prevent oil splatter. Fry in smaller batches to maintain temperature.
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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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