DinnerFilipinoFree to use

Lechon Kawali

Name: Lechon Kawali
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Ingredients: 2 lb pork belly, skin on, in one slab; 6 cups water; 1 onion, quartered; 6 cloves garlic, smashed; 3 bay leaves; 1 tablespoon whole black peppercorns; 2 tablespoons salt; 4 cups oil for frying; 1 cup vinegar, spiced with garlic and chili, to serve

Pork belly simmered until tender and deep-fried until the skin blisters and crackles.

Serves 6

Prep 20 min

Cook 2 hr

Lechon Kawali — Photo: Andy Li, CC0, via Wikimedia Commons

Ingredients

2 lb pork belly, skin on, in one slab
6 cups water
1 onion, quartered
6 cloves garlic, smashed
3 bay leaves
1 tablespoon whole black peppercorns
2 tablespoons salt
4 cups oil for frying
1 cup vinegar, spiced with garlic and chili, to serve

Steps

Step 1. Simmer the pork with the water, onion, garlic, bay leaves, peppercorns, and salt, covered, for 60 to 75 minutes, until tender and cooked through.
Step 2. Lift out the pork, pat very dry, and let it air-dry in the fridge uncovered for at least 2 hours, or overnight, for the crispiest skin.
Step 3. Heat the oil in a deep heavy pot to 375°F. Carefully lower in the pork, skin side down, with the lid ready as it will spatter. Fry for 8 to 10 minutes, turning, until golden and blistered.
Step 4. Drain, rest 5 minutes, and chop into pieces. Serve with the vinegar dip.

Where this recipe comes from

Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.