Discover the secret to making perfectly crispy and flavorful Lechon Kawali. Follow this step-by-step recipe to achieve a perfect crisp.
If you like this recipe, you can try my other pork belly recipe: Chinese Pork belly, Belly roll, Lechon Kawali Paksiw, and Lechon Kawali in the Air Fryer.
Lechon Kawali
Lechon Kawali is a delectable Filipino dish with a succulent and crispy pork belly. It is a popular Filipino dish with a deep-fried pork belly, crispy skin, and tender meat. The name “Lechon” is derived from the Spanish word “lechón,” which means roasted suckling pig, and “Kawali,” referring to the wok or skillet used for frying.
This mouthwatering delicacy is often served with garlic rice, atchara (pickled green papaya), and Datu Puti Copycat sauce.
The History of Lechon Kawali
This Filipino favorite can be traced back to traditional Philippine feasts and celebrations, where it was often served as the centerpiece of the dining table. Over the centuries, the dish evolved and adapted to regional tastes, leading to various renditions throughout the country.
The Art of Cooking Lechon Kawali
This requires attention to detail and patience. The process starts with selecting the proper pork belly cut, which should have a perfect balance of meat and fat to achieve the desired texture. The heart is then boiled with aromatic herbs and spices, ensuring every bite is flavorful.
Next comes the frying stage, which can be done by deep-frying. The pork belly is carefully cooked until the skin turns crispy and golden brown.
Lechon Kawali Ingredients
- 3- 4 lbs- a slab of Pork Belly Meat- with pork belly skin still intact, you need a pork belly slab with the rind still intact. Slice the pork belly into cube pieces
- 5-10 cups of cold water- cover pork belly with cold water. Boiling the pork belly will make it soft and makes the skin crispy during deep frying. or just enough water to cover the meat
- 2-3 tablespoons salt or soy sauce
- Two teaspoons of ground pepper
- 4-5 cups of oil
- Bay leaves it to add flavor more flavor to seep through the pork belly.
Cooking Lechon Kawali to Perfection
- Prepare the Pork Belly- place it into a deep pot and cover the pork belly with cold water. Add the seasoning: salt, pepper and bay leaves, and soy sauce, if using. Boil pork belly on medium-high heat and boil until the meat is fork-tender soft. When the heart is done, drain the water and let the meat cool or air-dried. Slice it into a bite-size cube and place it into a Ziploc. You can freeze the rest of the meat for your subsequent use, or if you are cooking it directly, just let it sit in the fridge for half day,or refrigerate overnight.
- Deep frying- when ready to deep fry, slice the pork belly into 2 x 2 pieces and deep fry in hot oil. When you are about to flip the pork belly to the other side, lower the heat. Deep fry the pork belly until golden brown or when it looks crunchy.
- Drain excess oil-You can let the pork belly fried pieces drain in a wire rack or place it in a paper towel to drain the excess oil.
Safety Cooking Measures
Cooking lechon kawali, a Filipino dish consisting of deep-fried pork belly, can be delicious, but it also requires safety measures to ensure a safe cooking process. Here are some safety tips to follow when cooking lechon kawali:
- Use Appropriate Cooking Equipment: When deep-frying, use a sturdy and large pot that can accommodate the oil and pork belly without overflowing. A heavy-bottomed pool with high sides is ideal to prevent splattering and accidents.
- Maintain a Safe Cooking Area: Ensure your cooking area is clean and free of flammable items like paper towels, kitchen towels, or curtains. Keep the cooking area away from children and pets.
- Monitor Oil Temperature: Use a cooking thermometer to check the oil temperature. The ideal frying temperature for lechon kawali is around 350-375°F (175-190°C). Avoid overheating the oil to prevent it from reaching its smoke point.
- Add Pork Belly Carefully: When adding the pork belly to the hot oil, do it slowly and gently to avoid splashing the hot oil. Lower the meat into the oil away from your body to prevent burns.
- Don’t Overcrowd the Pot: Fry the pork belly in batches to avoid overcrowding the pot, which can lead to uneven cooking and excessive splattering.
- Dry the Pork Belly: Before frying, ensure the pork belly is dry to minimize oil splatter. Pat it with paper towels to remove excess moisture.
- Use Long Tongs: Use long tongs or a slotted spoon to handle the pork belly when flipping or removing it from the hot oil. This will help keep your hands safe from the hot oil.
- Be Prepared for Emergencies: Have a fire extinguisher, baking soda, or a metal lid nearby to smother potential oil fires. Never use water to extinguish an oil fire, as it can cause a dangerous flare-up.
- Dispose of Used Oil Safely: Allow the used cooking oil to cool completely before transferring it to a container. Store the used oil in a sealed container and dispose of it according to local regulations or recycling facilities.
- Properly Cook the Pork Belly: Ensure that the pork belly is cooked thoroughly to an internal temperature of at least 145°F (63°C) to avoid any foodborne illnesses.
How to serve
This meal is traditionally served with a dipping sauce made from vinegar, soy sauce, minced garlic, and chili peppers. This tangy and savory sauce complements the richness of the pork, elevating the overall dining experience.
As a versatile dish, it can be enjoyed with various accompaniments. It pairs exceptionally well with steamed rice, creating a satisfying and comforting meal. For a more contemporary twist, some prefer to serve it with fresh salads or pickled vegetables, refreshingly contrasting the dish.
Pro Tips
- Air Fry the Pork Belly– For an even crispier skin, you can air-dry the pork belly in the refrigerator overnight after seasoning it with salt.
- Thermometer -Use a deep-frying thermometer to monitor the oil temperature and ensure it stays around 350°F (175°C) for perfect results.
- Experiment with different marinades and seasonings to create your unique twist on this classic Filipino dish.
In conclusion, Lechon Kawali is an irresistible Filipino delight that deserves a spot at every food enthusiast’s table. With its crispy skin, juicy meat, and harmonious blend of flavors, it has become a culinary treasure representing Filipino cuisine’s heart and soul.
As you follow this guide, we hope it satisfies your curiosity and empowers you to create your own Lechon Kawali masterpiece.
Ultimate Guide to Irresistible Lechon Kawali
Equipment
- Heavy Bottomed Pot or Medium-sized deep pot
- Wire rack
- Paper towels
- Electric deep fryer or Air Fryer
Ingredients
- 3- 4 lbs Pork Belly Meat
- 5-10 cups of water
- 1/8 cup of water
- 2-3 tablespoons salt or soy sauce
- 2 teaspoons ground pepper
- 4-5 cups of oil
- bay leaves optional
Instructions
Prepare the Pork Belly
- Put pork belly in a large cooking pot and add water. Add in salt and pepper and bay leaves if using. Boil until the meat is soft. Drain the water and let the meat cool when it is done. You can freeze the rest of the meat for next use, or if you are cooking it directly, just let it sit in the fridge for half day.
Cook the Lechon Kawali to Perfection
- When ready, pat dry the cooked pork belly with paper towels. Slice the pork belly into 2 x 2 pieces. Add the cooking oil to the electric deep fryer or to the pot.
- Heat oil at high temperature and deep fry the pork belly until golden brown or when it looks crunchy. Let the excess oil drain in a paper towel or wire rack.
Video
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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Shobelyn Dayrit says
That is very interesting.Thanks for the visit.
Lolita says
My Mom often made Red Eye Gravy from the skillet left over. It’s made with a small amount of coffee added in and served over grits. Sounds strange but wonderful.
Shobelyn Dayrit says
Hi, Lonnie. The sauce is just a fish sauce with lots of garlic in it.
Thanks for visiting the site and MERRY CHRISTMAS.
Lonnie says
What’s the sauce on the side if you don’t mind me asking?
Shobelyn Dayrit says
Hi! I got it from Walmart on sale.It’s Cool Daddy Pesto brand.
Nina says
May I know what is the brand name of your deep fryer ? Thanks a lot, I want to buy one.
Shobelyn Dayrit says
Wow, the description of gravy from the skillet sound sooooo good! Yes, it tastes like heaven. So delicious. Yum.
Diane says
Pork belly is a great secret of the South also! Growing up my grandparents raised hogs. We always had pork belly, It was usually “salted down” to preserve it. A “slab” was kept in the fridge to season pinto beans when cooking them. We called it streaked meat. We occasionally had it for breakfast too. My mom used to wash the extra salt off, slice it about 1/4″ thick slices, soak in buttermilk for a few minutes. Sometimes she would flour the slices, sometimes not, and fry it crisp. THEN, she made gravy in the skillet where the meat was fried. Oh my! Talk about heaven! Streaked meat, biscuits and gravy! YUM!! Even better if you had a home grown tomato sliced to eat with it.
Shobelyn Dayrit says
You are welcome. I hope you will enjoy this Lechon Kawali recipe. And thank you for sharing. Where did you bump into this recipe? Is it in Pinterest or in FB? Take care Jocelyn and also watch out for those oil splatters. They hurt. 🙂
Jocelyn says
This looks amazingly good .I myself a pilipina and I usually do like what you doing by boiling it first..then fry them ina deep fryer.Its really good though..I recommended this recipe ..thanks for all your good tips..Can’t wait to try this one..
Shobelyn Dayrit says
yes!
Sandi says
Do you have to cook the pork belly before you deep fry it if you are making it right away?
Shobelyn Dayrit says
Tender or soft is perfect for deep frying. Just make sure that you tap the meat dry before deep frying.
B Foster says
Hello, there! When you say boil until soft…approximately how long did yours take? Do you mean tender?? I know that pork belly is a pretty tough cut thAt can take a while. Thanks!
Natalie says
I never heard of this recipe but it does sounds interesting. It’s something that my hubby would like very much. It surely looks crispy.
Tammy says
Oh, My. God. This looks amazing :O I’ve never had fried pork belly before (unless you count bacon of course, but I’ve never had it prepared fresh like this 😀 ) Such a delicious treat and perfect with a little dip. Yum!
Cathleen @ A Taste of Madness says
Oh my goodness, this was one of my mom’s specialties!! She never wanted to share the recipe with me, so I will be sure to try this!
Marisa Franca says
Your uncle was one smart man!! Cubing the pork would make it fry nicer and it is easier to try to eat cubes than a large slice. I bet once you fried it up there wasn’t any leftover. It would be a favorite anywhere.
Veena Azmanov says
That sounds and looks so delicious and tasty. I have never made pork belly myself but it sounds incredible. Love Filipino food so this is on my list of must try soon. Saving for later
Celeste says
This looks a lot like something we used to eat when I was a child growing up in Georgia. My mom also used something like this in beans as extra seasoning. Looks a lot like bacon.
Gloria says
PORK BELLY is the BEST!! This is a winner for sure. Crispy pork belly is so delicious. What a great way to showcase this delicious cut of meat….and this would be gone in a flash!!
Shobelyn Dayrit says
Cool. Watch out for oil splatters 🙂
Claudia Lamascolo says
this sounds really tasty, I am thinking it tastes like a crispy bacon? I would love to try this I actually have pork belly marinating right now.
Shobelyn Dayrit says
Yes, it splatters everywhere, so I bought a sealed deep fryer just for this…
Shobelyn Dayrit says
It is really good.
Valerie says
My stepmother-in-law was Phillipino but I don’t recall seeing this dish. I am not familiar with it but it sounds a lot like frying bacon, which I hate because it splatters.
Camilla Hawkins says
Wow, his deep fried pork belly looks so delicious, I really want to try this now!
Andrea says
Oh my goodness, that pork belly looks seriously crispy! Id love to give it a bite!
Swathi says
Looks delicious and very nicely fried up. I like fried foods and makes more often but just like as you said it makes kitchen a mess. when we make plantain chips we add water to crisp it up. thanks for sharing a delicious recipe.
Catherine says
Oh this looks fantastic! This is such a treat for me but I would love this right now!
Karyn Ryan says
Have never deep fried pork belly before..we always make it in the oven.Will defo try it this way..great photos too☺
Kylee from Kylee Cooks says
While I’ve eaten this dish (I’m from NZ – nice and close by the Philippines!) I’ve never actually made it myself. I’m not Filipino, but you’ve got me craving this!
Teri Stephens says
I think your uncle is onto something by cutting it into cubes. Get all that surface area crispy. Love this!
Ashley - Forking Up says
Ohhh I was just wondering to myself how does one make pork belly, and this is a great recipe! I’ve only ever gotten the pre-cured Trader Joe’s version. So, tasty, but not very interesting. Great job!
Noel Lizotte says
There must be a lot of people craving fried pork belly lately, because I’m seeing it all over the place. Good of you to show us how to make it and satisfy those cravings! LOL
Dene' Alexander says
Oh. My. Goodness. This. Looks. Amazing!! I have yet to be able to find pork belly, but this is new inspiration to look harder!!
Christine - Jar Of Lemons says
I’ve actually never tried this, but it looks delicious! I’ll have to try it out soon!
Marisa Franca @ All Our Way says
This would be something my family could really get into. Crispy and good — that sounds so appetizing. We’ve thought of making some bacon out of pork belly but I love the idea of frying it. YUM!! Will have to try it out.
Veena Azmanov says
I am embarrassed to say I have never every eaten pork belly. I have heard so much about it but never indulged in – Next time I have an opportunity I will definitely try some because this looks so good.
Nadja | Nashi Food says
Oh yes, pork belly it tastes so good. Just crunchy when it is just fried. Yum
Gloria @ Homemade & Yummy says
Ok…Pork Belly is the best thing EVER!! Such a delicious cut of meat. This sounds so crispy….the perfect way to enjoy it.
Jodi @ Create Kids Club says
I have never heard of this before and enjoyed your story! I think I will try to find it on the menu sometime – I am not prepared to make it myself 😉
Joanna @ Everyday Made Fresh says
Wow, yum! This sounds amazing. I love pork belly, it’s like the perfect piece of flavorful tasty bite! I love it fried like this.
Marlynn | UrbanBlissLife says
This is great. You can make it without a big production. You can find most of these ingredients in your cabinet!
Shobelyn Dayrit says
You’re welcome!!! Please be careful with the oil splatter. It can burn you. Use electric fryer that has cover if you have one.Good luck!
Georgette Helton says
This will be my first time ever and I am 62 years old . Looks so great have got to try it. I’ll let you know. Thanks for sharing.
shobee says
My fryer has Automatic temperature setting; no controls to set.Indicator light lets me know when the oil is ready. Since yours is different, you can set it to 350 to 375 F.
Vicky says
I just got a deep fryer from walmart as well. What was the temperature of your oil that u set to?
shobee says
Hi, Cynthia. I usually boil it until soft. When I use the crock pot, it is already soft n 4 hours.
Cynthia says
How long do you boil the pork belly?
shobee says
Mart,I added 2 teaspoons of pepper on it.
Mart says
Instructions say add salt and pepper but under ingredients, it doesn’t list the pepper and how much
shobee says
I would like to see how that ‘s done I will visit your blog when I am off…. I am Cebuana too or, went to college there. Nice meeting you !!
Mia says
OMG I was laughing so hard about the ninja part LOL!!! I totally can relate to the dangers of deep frying pork belly just to make lechon kawali. I’m from Cebu and we have this pork belly dish called “pinakupsan”. It’s actually very similar to lechon kawali, only that you render the fat and fry the meat in its own oil till it turna brown and crispy. You can check it out in my blog. It’s my favorite way of cooking pork belly. Much safer than making lechon kawali in my opinion.
shobee says
Thank you, Brian
Brian Jones says
Oh boy does this sound terribly good and I am sitting on some pork belly trying to decide what to do with it next… This may very well make the cut, sounds amazing 🙂
shobee says
Thank you, Shivani.
Shivani saxena says
Nice description with pics…fabulous.
shobee says
it is worth a try but if you got a deep fryer
Anne says
That looks interesting. A friend of mine was just talking about roasting (I think…) pork belly – I’m starting to get interesting in all the ways it can be cooked *other than* our ubiquitous cured bacon. I’m going to have to go play…
shobee says
Thanks!
Peter @ Feed Your Soul Too says
The step by step is great. The pork belly looks great.
shobee says
Yup, try it and you will surely love it. I no longer don the ninja costume, but I still have the ninja moves lol
Amy @ Accidental Happy Baker says
I’ve never had pork belly! I don’t know why not. We get 1/2 a hog processed every year at the local meat locker. You would think that would come with pork belly. I really enjoyed reading your experience of cooking it ninja style. Hope that you had stealthy enough ninja moves to avoid all the grease splatters.
shobee says
Hahaha. I would eat it everyday too if it is not as sinful but for now, I only have it once in awhile
Katalina@ Peas and Peonies says
Fried pork belly is the best, I can eat it every day, my grandparents make it all the time and is such a treat when I can have it!