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Classic Lechon Kawali
Traditional dish · Filipino
A quintessential Filipino dish featuring crispy, deep-fried pork belly. The pork is boiled first to tenderize it, then deep-fried to achieve a perfectly crunchy exterior and juicy interior.
Ingredients
- Pork belly1 kg
- Water1.5 liters
- Salt2 tablespoons
- Black peppercorns1 tablespoon
- Bay leaves3
- Garlic cloves5
- Cooking oil (for deep frying)1 liter
Steps
- 1
Place pork belly in a large pot. Add water, salt, black peppercorns, bay leaves, and garlic cloves. Bring to a boil.
- 2
Reduce heat and simmer for 45-60 minutes, or until the pork is tender. Skim off any scum that rises to the surface.
- 3
Remove pork from the pot and let it cool completely. Pat it dry thoroughly with paper towels.
- 4
Cut the cooled pork belly into serving pieces.
- 5
Heat cooking oil in a deep wok or pot over medium-high heat until shimmering.
- 6
Carefully lower the pork pieces into the hot oil. Deep-fry for 10-15 minutes, or until golden brown and crispy on all sides. Fry in batches if necessary to avoid overcrowding.
- 7
Remove fried pork from the oil and drain on a wire rack or paper towels.
- 8
Serve hot with your favorite dipping sauce (e.g., soy sauce, vinegar, chili).
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