Lechon Kawali (Crispy Pork Belly)

Total Time 2

Servings: 4 4–6 servings

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

1 kg pork belly skin-on
1 head garlic crushed
1 tbsp whole black peppercorns
3 bay leaves
1 tbsp salt
Oil for deep-frying

Dipping Sauce (Liver Sauce)

200 ml vinegar
1 onion diced
3 cloves garlic minced
1 tbsp soy sauce
1 tsp sugar
Salt and pepper

Method

Place the pork belly in a pot. Cover with water. Add the garlic, peppercorns, bay leaves and salt.
Bring to a boil, then simmer for 1 hour until the pork is fully cooked and tender. Remove and air-dry on a rack for at least 30 minutes (or refrigerate uncovered overnight).
Heat oil to 180°C in a deep, wide pan. Carefully lower the pork belly into the oil skin-side down.
Fry for 10–15 minutes until the skin is golden and has blistered into crispy crackling. The oil will splatter — use a deep pot and a splatter guard.
Drain and rest for 5 minutes. Chop into bite-sized pieces.
Combine all dipping sauce ingredients. Serve the lechon kawali with the dipping sauce and steamed rice.

Notes

Source: Classic Filipino recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.