Lechon Kawali

Print Recipe

4 from 1 vote

Crispy, flavorful Filipino deep fried pork belly.

Prep Time2

Cook Time20

Total Time4 20

Course: Main Course

Cuisine: Filipino

Keyword: crispy pork belly, deep fried pork belly, Filipino pork belly recipe, lechon kawali

Servings: people

Calories: 14996kcal

Author: Vanjo Merano

Ingredients

3 lbs. pork belly
8 grams Maggi Magic Sarap
6 cups water
1 tablespoon whole peppercorn
5 dried bay leaves
4 cups cooking oil

Instructions

Combine pork belly, water, whole peppercorn and dried bay leaves in a wide cooking pot. Cover and let boil.
3 lbs. pork belly, 6 cups water, 1 tablespoon whole peppercorn, 5 dried bay leaves
Adjust the heat to a simmer. Continue cooking for 1 ½ to 2 hours.
Remove the pork from the cooking pot. Place it on a plate and let it cool down.
Rub Maggi Magic Sarap all over the pork belly.
8 grams Maggi Magic Sarap
Soak it under the sun until the skin completely dries.
Heat the oil in a wok. Once the oil gets hot, carefully deep fry the pork belly until the outer part becomes golden brown and crispy.
4 cups cooking oil
Remove from the wok and put it over a wire rack. Let it cool down.
Slice into serving pieces. Serve with lechon sauce. Share and enjoy!

Notes

Tips for Frying Lechon Kawali to Crispy Perfection

To achieve crispy lechon kawali, the ideal frying temperature is around 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; if it turns golden brown in about 30 seconds, the oil is ready. If the oil is too hot, the skin might burn before the pork cooks properly. If it's too cold, the pork will absorb too much oil and become greasy instead of crispy. Maintaining a consistent temperature throughout frying is key to achieving that perfect crunch!

Nutrition