Lechon kawali is a beloved Filipino dish of pork belly simmered until tender, then deep-fried until the skin shatters into crackling perfection. Serving it with fresh tomatoes and onions cuts through the richness with bright, acidic contrast, making every bite balanced and satisfying. This recipe delivers that iconic crispy skin and juicy meat right in your home kitchen.
Ingredients
- 2 lb (900 g) pork belly, skin-on, cut into 2-inch (5 cm) strips
- 4 cups (1 L) water
- 1 head garlic, peeled and crushed
- 2 bay leaves
- 1 tbsp (15 g) whole black peppercorns
- 2 tbsp (30 ml) fish sauce (patis), or 1 tbsp (15 g) salt
- 1 tsp (5 g) salt, plus more for seasoning
- 2 cups (470 ml) vegetable oil, for deep-frying
- 2 medium tomatoes, sliced into rounds
- 1 medium red onion, thinly sliced
- 1 tbsp (15 ml) calamansi juice or lemon juice
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- Rinse the pork belly strips under cold water. Place them in a large pot with the water, garlic, bay leaves, peppercorns, fish sauce (or salt), and 1 tsp 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 but not falling apart. Skim off any foam that rises.
- Remove the pork from the broth and let it cool on a wire rack for 10–15 minutes. Pat it completely dry with paper towels. The drier the skin, the crispier the crackling.
- Place the dried pork on a plate and refrigerate, uncovered, for at least 1 hour (or up to overnight) to further dry the skin. This step is optional but highly recommended for maximum crispness.
- In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a deep-fry thermometer to monitor the temperature.
- Carefully add a few pork strips at a time—do not overcrowd. Fry for 8–12 minutes, turning occasionally, until the skin is golden brown and blistered, and the meat is heated through. The internal temperature of the pork should reach 145°F (63°C) as the safe minimum per USDA FSIS, checked with a food thermometer.
- Remove the fried pork with tongs and drain on a wire rack set over a baking sheet. Let it rest for 3 minutes before slicing. This rest is essential for the juices to redistribute.
- Slice the lechon kawali into bite-sized pieces. Arrange on a serving platter and top with tomato slices and red onion rings. Drizzle with calamansi or lemon juice and sprinkle with a pinch of salt and fresh herbs if using.
- Serve immediately while the skin is still crackling. The tomato-onion mixture can be served on the side or over the pork.
Tips
- Dry the skin thoroughly: Moisture is the enemy of crackling. After boiling, pat the skin dry, then refrigerate uncovered for at least an hour. This dehydrates the skin and yields a much better crunch.
- Don’t skip the boil: The simmering step tenderizes the pork and infuses it with garlic and bay aroma. Skipping it results in tough, chewy meat.
- Use a thermometer: Maintain the oil at 350°F (175°C) to avoid burning the skin before the meat cooks. If the oil is too cool, the pork absorbs oil and becomes greasy.
- Substitute fish sauce: If you don’t have fish sauce, use 1 tablespoon of salt in the boiling liquid. The flavor will be less savory but still delicious.
Serving Suggestions
Lechon kawali is traditionally served with a dipping sauce of vinegar, soy sauce, and chili. For a complete meal, pair it with steamed jasmine rice and a side of pickled papaya (atchara) or a simple cucumber salad. The tomato and onion topping adds freshness, so you might also serve extra sliced tomatoes on the side.
Variations
- Spicy version: Add 2–3 bird’s eye chilies (siling labuyo) to the boiling liquid, or serve with a spicy vinegar dip.
- Air-fryer method: After boiling and drying, place the pork in an air fryer at 400°F (200°C) for 15–20 minutes, flipping halfway, until crispy. This uses less oil.
- No-fish-sauce option: Replace fish sauce with 1 tablespoon soy sauce plus 1 teaspoon salt for a slightly different umami.
- Add a glaze: Toss the fried pork in a mixture of honey and soy sauce for a sticky-sweet twist.
Storage and Reheating
Refrigerate leftover lechon kawali in an airtight container for up to 3 days. To reheat, place it on a baking sheet and warm in a 375°F (190°C) oven for 10–15 minutes, or until the skin crisps up again. Avoid microwaving, which makes the skin soggy. You can also reheat in an air fryer at 400°F (200°C) for 5–7 minutes. The tomato-onion topping should be stored separately and eaten fresh.
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 don’t overcrowd the pot—this lowers the oil temperature and steams the pork.
Can I use pork shoulder instead of belly?
Yes, pork shoulder works, but it has less fat, so the meat may be slightly drier. Increase the boiling time to 1 hour 15 minutes to ensure tenderness.
How do I get that blistered, bubbly skin?
After boiling, some cooks prick the skin with a fork or score it lightly before drying. This helps the fat render and creates more surface area for blistering.
Can I make this ahead of time?
You can boil and dry the pork a day ahead, then fry just before serving. Fried lechon kawali is best eaten immediately—it loses its crunch when stored.
What if I don’t have calamansi?
Lemon or lime juice is a fine substitute. The acidity brightens the dish without overpowering it.
Is the leftover broth useful?
Absolutely. Strain it and use it as a base for soups or as a cooking liquid for rice. It’s packed with flavor from the pork and aromatics.
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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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