Lechon Kawali – Deep Fried Pork Belly

lechon kawali recipe - lechon kawali

What is Lechon Kawali? Lechon Kawali recipe typically makes an entire chunk of fried pork belly turned into a delightful pork recipe along with crisp, crackling skin which have salty exterior as well as tender and certainly moist inside. Most of the people love this Filipino pork recipe for it is easy to prepare.

There are many ways of cooking this easy Filipino recipes. Some cook it with pork being frozen first after it is boiled with water and seasonings. This technique allows the skin to be crispy but takes time to freeze the pork. Others also use a sun-drying method which is I do not recommend. In this course we will provide you an easy and fast methods on cooking a lechon kawali. Follow these steps precisely so you will be able to learn how to cook lechon kawali that is super crispy, tender and full of flavors from the outside to inside.

Lechon Kawali Recipe

Ingredients for Lechon Kawali:

2 kilos pork belly
3 teaspoons salt
1 teaspoon peppercorns
3 pcs. dried bay leaves
1 bulb garlic, crushed
2 medium size onions, sliced
dried rosemary
2 Liters Cooking Oil

Lechon Kawali Cooking Procedure:

Cut the pork belly into 2 by 4 inches size. Arrange the pork belly cuts in a stock pot. Add a water up to the level of the pork. Add the salt, peppercorns, garlic, onions and rosemary. Boil the pork belly for about 45 minutes to 1 hour. Boiling the pork in a stock pot with water and the seasonings enables the flavor to sink in deep into the meat. Making each bite tasty and delicious not only on the outside but also on the inside. Just make sure the pork belly does not get “too tender”. Do not over-cook the pork belly. Don’t make the skin too tender in order for it to get crispy when deep fried.

After boiling the pork belly set it aside on a strainer for about 20 minutes. Then heat the cooking oil in a deep frying pan. When oil is hot, fry the pork belly. Make sure the meat is dry before putting it in the frying pan with hot oil. Do it quickly but do not throw in the pork. Be cautious enough for we are dealing here with hot oil. You could get hurt with splatter of oil, so be cautious. After putting all the pork, cover the deep frying pan with its lid. Stir the pork occasionally. In order for you not get hurt with oil splatters, lower the heat before getting off the cover of the frying pan.

When the sound of oil splatters lowers down, which would take about 15 – 25 minutes of frying the pork, it is now safe to sprinkle some water on the oil. This technique makes the skin so crispy and tender to eat. Continuously sprinkle water on the oil until the skin is crispy. When it is done, slice the pork into small pieces. Serve it with hot steamed rice. You can also dip lechon kawali on soy sauce with kalamansi which most Filipinos love. If you prefer a hot flavor, add chili to the dip. Enjoy!