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
Table of Contents
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
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.