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Quick Lechon Kawali Style Pork Belly
70% authentic · Filipino-inspired
A simplified version of Lechon Kawali that focuses on achieving a crispy texture more quickly. This method involves scoring the skin and pan-frying or air-frying for a faster, yet still satisfying, crispy pork belly experience.
Ingredients
- Pork belly1 kg
- Salt1 tablespoon
- Black pepper1 teaspoon
- Vinegar1/4 cup
- Garlic powder1 teaspoon
- Cooking oil (for pan-frying)3 tablespoons
Steps
- 1
Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat.
- 2
Rub the pork belly generously with salt, black pepper, and garlic powder. Drizzle with vinegar.
- 3
Place the pork belly skin-side down in a cold, oven-safe skillet. Turn the heat to medium-low and slowly render the fat, about 20-25 minutes, until the skin starts to puff and crisp.
- 4
Increase heat to medium-high and add cooking oil. Continue to cook, turning occasionally, until the meat is cooked through and the skin is deeply golden and crispy, about 10-15 minutes more.
- 5
Alternatively, after scoring and seasoning, air fry at 200°C (400°F) for 30-40 minutes, flipping halfway, until crispy.
- 6
Let the pork belly rest for 5-10 minutes before slicing.
- 7
Serve sliced with a side of spiced vinegar.
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