Lechon kawali is a Filipino dish of crispy deep-fried pork belly, and the sauce is just as important as the crackling skin. This recipe makes a tangy, savory, and slightly spicy dipping sauce that cuts through the rich pork, balancing every bite. It comes together in minutes with pantry staples, and the combination of soy sauce, vinegar, and aromatics delivers the classic flavor you expect from a lechon kawali table.
Ingredients
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) white vinegar (or cane vinegar)
- 1/4 cup (60 ml) water
- 2 tablespoons (30 g) brown sugar, packed
- 4 cloves garlic, minced
- 1 small red onion, finely chopped (about 1/2 cup / 75 g)
- 2 bird’s eye chilies, thinly sliced (adjust to taste)
- 1 teaspoon (2 g) freshly ground black pepper
- 1 tablespoon (15 ml) cooking oil
Instructions
- Heat the cooking oil in a small saucepan over medium heat. Add the minced garlic and chopped onion. Sauté for 2–3 minutes until the onion is translucent and the garlic is fragrant, but not browned.
- Pour in the soy sauce, vinegar, and water. Stir in the brown sugar and black pepper. Bring the mixture to a gentle simmer over medium-low heat.
- Let it simmer uncovered for 8–10 minutes, stirring occasionally, until the sugar dissolves and the sauce reduces slightly. The vinegar’s sharp edge will mellow as it cooks.
- Add the sliced chilies in the last 2 minutes of cooking. Stir to combine, then remove from heat.
- Let the sauce cool to room temperature. It will thicken a bit as it cools. Serve in a small bowl alongside crispy lechon kawali.
Tips
- Use cane vinegar for authenticity: White vinegar works, but cane vinegar (sukang iloko) has a milder, slightly sweet flavor that is traditional in Filipino dipping sauces. If using white vinegar, reduce the amount to 1/3 cup (80 ml) and add 1 tablespoon (15 ml) more water to balance the acidity.
- Control the heat: Bird’s eye chilies (siling labuyo) are very spicy. Start with one chili, taste, and add more if you want more heat. For a milder sauce, remove the seeds before slicing.
- Don’t boil the vinegar hard: A gentle simmer is enough. Boiling vinegar vigorously can make the sauce taste harsh and overly acidic. Keep the heat low and let it cook slowly.
- Make it ahead: This sauce tastes even better the next day as the flavors meld. Store it in a sealed jar in the refrigerator for up to 1 week.
Serving Suggestions
Serve this sauce as a dipping sauce for lechon kawali, crispy pork belly, or fried chicken. It also works well with grilled meats, spring rolls, or as a drizzle over steamed rice. For a complete Filipino meal, pair it with garlic rice and a side of pickled papaya or atchara.
Variations
- Spicy Vinegar Dip: Skip the soy sauce and water. Mix 1/2 cup (120 ml) vinegar, 2 minced garlic cloves, 1 sliced chili, and a pinch of salt. Let it sit for 15 minutes before serving. This is a raw, fresher version.
- Sweet and Sour: Increase the brown sugar to 1/3 cup (65 g) and add 1 tablespoon (15 ml) ketchup for a sweeter, thicker sauce.
- With Liver: Add 2 tablespoons (30 g) of mashed cooked pork liver or liver spread to the simmering sauce for a richer, more savory flavor, similar to lechon sauce.
- Herb-Infused: Add a sprig of fresh thyme or a bay leaf while simmering, then remove before serving. This adds an earthy note.
Storage and Reheating
Store the sauce in an airtight container in the refrigerator for up to 1 week. The flavors will deepen over time. To reheat, warm it gently in a saucepan over low heat, adding a splash of water if it has thickened too much. You can also serve it cold or at room temperature—many prefer it that way. Freezing is not recommended, as the texture may become watery.
Frequently Asked Questions
Can I use apple cider vinegar instead of white vinegar? Yes, apple cider vinegar works well and adds a slightly fruity note. Use the same amount as white vinegar, but reduce the water to 2 tablespoons (30 ml) to keep the sauce balanced.
How do I make the sauce less salty? Use low-sodium soy sauce or reduce the soy sauce to 1/3 cup (80 ml) and add 1 tablespoon (15 ml) more water. Taste as you go, since the saltiness also depends on the brand of soy sauce.
Can I skip the sugar? Yes, you can omit the sugar for a more savory, vinegar-forward sauce. If you do, consider adding a pinch of salt to balance the acidity, as the sugar was helping to round out the flavors.
Is this sauce gluten-free? Traditional soy sauce contains wheat. To make it gluten-free, use tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.
Why does my sauce taste too vinegary? The vinegar needs time to cook down. Simmer it for at least 10 minutes, and make sure the heat is low enough that it’s just bubbling gently. If it still tastes sharp, add a little more sugar or water and simmer for another 2 minutes.
Can I make this sauce without cooking? Yes, you can simply mix all the ingredients in a bowl and let them sit for 30 minutes. The flavors will be brighter and more acidic. This is a common way to serve it, but cooking mellows the vinegar and melds the flavors better.
Related
- Can You Freeze Panettone? Storage and Thawing Tips
- Cute Cinnamon Roll Background: Soft, Fluffy Rolls
- Pickling Vinegar Recipe UK: A Simple Spiced Brine
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).