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Lechon Kawali

Name: Lechon Kawali
Total time: 90 min
Yield: Serves 2
Cuisine: Philippines
Ingredients: 300g Pork belly; 3 cloves Garlic; 2 Bay leaf; 1 tsp Black peppercorns; As needed Oil for frying; 2 tbsp Soy sauce; 2 tbsp Vinegar

Main Dish

⏱ 90 min

👥 Serves 2

Difficulty ⭐⭐

Pork boiled first, then deep-fried until the outside turns crackling-crisp — a bold dish for celebrations.

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📖 The Story Behind This Dish

Adapted from the traditional whole-pig charcoal-roasted "lechon" into a version home cooks can make in a frying pan ("kawali"). A pork belly chunk is boiled with aromatic vegetables until tender, then double-fried in hot oil to create a contrast of crackling-crisp exterior and juicy interior. Served with a dipping sauce of soy sauce and vinegar.

🌆 Where it's eaten: At a birthday party or fiesta table, this dish disappears first amid the crunching sound of the crispy skin — a favorite for meat lovers.

🥕 Ingredients (serves 2)

Pork belly 300g
Garlic 3 cloves
Bay leaf 2
Black peppercorns 1 tsp
Oil for frying As needed
Soy sauce 2 tbsp
Vinegar 2 tbsp

👩‍🍳 Instructions

Combine the pork belly, garlic, bay leaf, peppercorns, and plenty of water in a pot; simmer for about 1 hour until tender.
Remove the meat, pat dry thoroughly, and let dry in the refrigerator for at least 30 minutes (a drier surface fries better).
Fry once in 340°F (170°C) oil until lightly colored.
Remove and let rest briefly.
Fry a second time in hotter 375°F (190°C) oil to crisp the surface.
Slice into bite-sized pieces and serve with a dipping sauce of soy sauce and vinegar to finish.

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