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Lechon Kawali (Crispy Pork Belly)

Total Time 2 minutes
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
 

  1. Place the pork belly in a pot. Cover with water. Add the garlic, peppercorns, bay leaves and salt.
  2. 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).
  3. Heat oil to 180°C in a deep, wide pan. Carefully lower the pork belly into the oil skin-side down.
  4. 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.
  5. Drain and rest for 5 minutes. Chop into bite-sized pieces.
  6. 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.

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