Lechon Kawali

4.80 from 10 votes

Crispy deep fried pork belly with crackling skin and tender, juicy meat. The pork is boiled until fork tender, then fried until golden brown and crunchy. Serve with steamed rice and lechon sauce for a classic Filipino meal.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Dinner, Main Course

Cuisine: Asian, Filipino, Southeast Asian

Keyword: comfort food, crispy, deep fried, lechon kawali, pork belly

Servings: people

Calories: 1784kcal

Cost: $

Equipment

1 Deep pot or wok For deep frying the pork belly
1 Wire rack For drying the boiled pork and draining after frying
1 Splatter screen To protect from hot oil splatters

Ingredients

2 lbs pork belly skin on
2 tablespoons salt divided
2 tablespoons whole peppercorns
5 pieces dried bay leaves
3 cups cooking oil for deep frying
34 oz water enough to cover the pork

US Customary - Metric

Instructions

Pour water into a deep cooking pot and bring it to a boil.
34 oz water
Add the pork belly, 1 tablespoon of salt, peppercorns, and bay leaves. Boil for 30 to 45 minutes or until the meat is fork tender.
2 lbs pork belly, 2 tablespoons salt, 2 tablespoons whole peppercorns, 5 pieces dried bay leaves
Remove the pork belly from the pot and let it cool down for a few minutes on a wire rack.
2 lbs pork belly
Rub the remaining 1 tablespoon of salt evenly all over the pork belly, especially on the skin side. Let it air dry for at least 30 minutes.
2 lbs pork belly, 2 tablespoons salt
Heat oil in a deep cooking pot or wok until it reaches 350F (175C).
3 cups cooking oil
Carefully lower the pork belly into the hot oil. Fry for 7 to 10 minutes, turning occasionally to brown evenly. Be extra careful as the oil will splatter. Use a lid to partially cover the pot if needed, but do not cover completely.
2 lbs pork belly, 3 cups cooking oil
Remove the pork when the skin is golden brown and crispy all over. Place on a wire rack to drain excess oil.
2 lbs pork belly
Let the pork rest for 5 minutes before slicing into serving pieces. Serve immediately with lechon sauce or spiced vinegar.
2 lbs pork belly

Notes

Use a thermometer. A deep fry thermometer takes the guesswork out of knowing when the oil is ready. Oil that is too cool will make the pork greasy instead of crispy.

Score the skin lightly. Before boiling, you can make shallow cuts on the skin in a crosshatch pattern. This helps the fat render and the skin crisp up more evenly.

Double batch tip. If making a larger batch, use a wider pot so the pork pieces are not stacked on top of each other during boiling. This ensures even cooking.

Wok advantage. A wok heats oil faster and maintains temperature better than a regular pot. If you have one, use it for frying.

Nutrition