Lechon Kawali
Lechon kawali is crispy fried pork belly — think of it as lechon’s weeknight cousin, no whole roasted pig required. Boiled until tender, then deep-fried until the skin turns into shattering-crisp cracklings.
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Instructions
- In a pot, combine the pork belly, water, garlic, bay leaves, peppercorns, and salt. Bring to a boil, then simmer for 45-50 minutes until fork-tender.
- Remove the pork and pat completely dry. Air-dry uncovered in the fridge for at least 1 hour, or ideally overnight — this is the secret to shatter-crisp skin.
- Heat oil in a deep pot to 350°F (175°C). Carefully lower in the pork belly and fry, turning occasionally, for 15-20 minutes until deep golden and crackling.
- Remove and drain on a wire rack. Let rest for 5 minutes before chopping into serving pieces.
- Serve hot with lechon sauce or a small bowl of spiced vinegar for dipping.
Cook's Tip
The drying step isn't optional — a wet surface steams instead of crisping in the oil. The longer it air-dries uncovered, the crunchier the skin.