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Home > Pork Recipes

Lechon Kawali - Crispy Fried Pork Belly

BY :Bebs | Published: 08/16/ 2018 | Updated:07/11/ 2019 | 31 Comments

RECIPE PRINT
5 from 5 votes
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Learn the secret on how to make crispy Lechon Kawali, an all-time Filipino favorite dish of pork belly fried to a perfect crisp! Deliciously crunchy in every bite!Crispy Lechon KawaliLechon Kawali is a well-loved pork dish all over the country and probably soon, all over the world.

It involves boiling the pork belly slab and then deep-fried later on, making the exterior crisp and crunchy while leaving the inside tender and juicy. 

I can never tire of eating Lechon Kawali and I could probably do so every day, if only it is as healthy as it tastes (really) good. But indulging once in a while should be fine.  

In this post, I will also share a secret on how to get that pork skin crackling to a perfect crisp.

But first, here are some tips on how to choose your pork for Lechon Kawali.

what is the best pork cut for Lechon Kawali?

  • The cut that is used for making Lechon Kawali would be the 'Liempo' or the pork belly. The interchanging layers of meat and fat make it one of the tastiest part of the pork.
  • Choose a slab of pork belly with equal parts of fats and meat with good alternating layers.
  • Too much (lean) meat will give you dry, hard and chewy texture so do not get a thick slab. Choose a pork belly slab that is not more than 1 ½ inch thick.

Get recipe now for this all-time Filipino favorite dish, Lechon Kawali! Deliciously crunchy in every bite! |www.foxyfolksy.com

 how to make crispy fried pork (Lechon Kawali)?

If you want to get that crispy crackling pig skin when deep-fried, then just follow this tips: 

  • Get recipe now for this all-time Filipino favorite dish, Lechon Kawali! Deliciously crunchy in every bite! |www.foxyfolksy.comYou've got to air dry your pork first after boiling it. You do this by draining the excess water and then putting the slab of pork belly in the fridge for some hours or overnight.
  • After the pork belly is air-dried and ready to cook, cut it into desired frying pieces. I find that cutting them into squares the size of an inch is the most ideal size. This makes all sides golden and crispy while the interior remains moist and juicy. This also reduces the cooking time.Get recipe now for this all-time Filipino favorite dish, Lechon Kawali! Deliciously crunchy in every bite! |www.foxyfolksy.com
  • Make sure that the oil is hot and try to keep it that way all throughout while frying the pork pieces. Do not fry frozen pork as it will cook unevenly and will affect the oil temperature. Do not crowd the pot or pan while frying, fry them in small batches and they will cook faster and more even.
  • While frying, you have to sprinkle a bit of cold water from time to time to induce the crackling of the pork skin. Just be careful of the splatters and I would suggest to cover up your hand and arms (and face) if possible or get a splatter screen like this one.

 

Lechon Kawali RecipeLechon Kawali is usually served with spicy vinegar or a special liver-based Lechon sauce but my favorite dip is a mixture of soy sauce and vinegar with lots of chopped onions and a red hot chili with some fresh ground black pepper. Another serving of rice? Yes, please!

Crispy Lechon Kawali
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Lechon Kawali

5 from 5 votes
Get this recipe now for this all-time Filipino favorite dish, Lechon Kawali, pork belly chunks fried to perfection! Deliciously crunchy in every bite!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course :Main Course
Servings =5
Print Recipe Rate this Recipe

Ingredients
 

  • 2 pounds pork belly
  • 3 tablespoons salt - for boiling
  • 2 teaspoons peppercorn (whole)
  • 5 bay leaves
  • 1 tablespoon soy sauce
  • 5 cloves garlic - crushed
  • 4 cups water
  • 1 tablespoon salt - for rubbing
  • 2-3 cups oil - for frying

Instructions
 

  • In a pot, combine pork belly, salt, peppercorn, bay leaves, soy sauce, garlic, and water. Bring to boil. Let it cook until meat is fork-tender.
  • Remove the pork belly from water and let the excess water completely drain. Transfer to a plate and then rub 1 tablespoon of salt all over the meat. Put in the fridge overnight to dry out.
  • Cut in cubes, about an inch thick. Heat oil in a wok or pot over medium-high heat. Once the oil is hot, fry each side of a cut for 5 minutes while sprinkling the skin with ice-cold water and letting it crackle from time to time.
  • Remove from hot oil and transfer into a plate lined with kitchen paper towel to remove excess oil.  Serve while still hot with your fave dipping sauce!

Nutrition

Calories: 1030kcalCarbohydrates: 2gProtein: 17gFat: 105gSaturated Fat: 35gCholesterol: 130mgSodium: 4455mgPotassium: 378mgFiber: 0gSugar: 0gVitamin A: 20IUVitamin C: 1.5mgCalcium: 28mgIron: 1.3mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
Get recipe now for this all-time Filipino favorite dish, Lechon Kawali! Deliciously crunchy in every bite! |www.foxyfolksy.com
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  1. jessieboy says

    July 01, 2021 at 9:28 pm

    5 stars
    very unique nice recipe you shared thanks you😊 🙏✌️

    Reply
    • Bebs says

      July 04, 2021 at 1:12 am

      You are welcome, Jessie.

      Reply
  2. Nicholas Aguirre says

    June 13, 2021 at 4:22 am

    5 stars
    Can you a deep fryer and if so what temp should it be set at?

    Reply
  3. Dahl says

    June 01, 2021 at 4:00 am

    5 stars
    Love it!

    Reply
    • Bebs says

      June 02, 2021 at 2:07 pm

      Thank you!

      Reply
  4. MConte says

    December 30, 2020 at 7:58 pm

    Hi! Curious if this can be done in an Air Fryer?

    Reply
    • Bebs says

      May 14, 2021 at 12:19 am

      Sure you can, MConte.

      Reply
  5. Chris says

    October 26, 2020 at 4:57 pm

    Hi, Why do you need to sprinkle the ice water? Throughout the frying process in estimation how many times do you sprinkle it? Thanks!

    Reply
    • Bebs says

      October 26, 2020 at 11:48 pm

      This is done to induce the crackling. I do it about 3 to 4 times.

      Reply
  6. Milette says

    October 06, 2020 at 4:38 pm

    I will try this lechon Kawali tomorrow it looks real good. Thanks for sharing

    Reply
  7. Paul says

    September 25, 2020 at 7:09 am

    Correct me if wrong... but does not the skin need to be pierced with shallow holes after boiling and drying, allowing it to get crispy?

    Reply
    • Bebs says

      November 23, 2020 at 3:43 pm

      You can do that before boiling if you like but since the skin protein is already denatured from boiling it for a long time, so no need really. If you do it after it might just break the skin.

      Reply
  8. Phillip Holguin says

    August 09, 2020 at 1:17 am

    So I just purchased 5lbs of a pork belly slab. It is frozen. How do I prepare this from the frozen state for tonight?

    Reply
  9. Lauren says

    July 16, 2020 at 7:19 am

    When you say boil until fork tender, can you tell me approximately how long?

    Reply
    • Bebs says

      July 17, 2020 at 10:41 am

      Hi Lauren, it really varies depending on the meat you have but since it is the belly part which is normally a more tender cut, about 30-50 minutes.

      Reply
    • Dan says

      August 03, 2020 at 5:47 am

      The answer you want is...

      Till you can effortlessly stab the through the protein with a fork

      Reply
  10. Carol says

    April 11, 2020 at 10:56 pm

    5 stars
    My dutch husband loved it, of course he dipped it with mustard 😁 ! I cooked half portion after 2 hours in a fridge on a medium heat just to try and it taste sooo good! I didn't put cold water into the pan because I can hear it crackling all over. Thank you for sharing the recipe!

    Reply
    • Bebs says

      April 12, 2020 at 1:45 pm

      Hi carol, so nice to hear that your Dutch hubby is loving our local food. Armin loves this too..

      Reply
  11. Cenon Bernardo says

    November 17, 2019 at 12:22 am

    The part where you say sprinkle with ice cold water while deep frying, scary part sis, you've got to be specific with that procedure 😊😊

    Reply
    • Bebs says

      November 17, 2019 at 6:08 pm

      It is a little scary. What I do is use a teaspoon to drizzle the cold water to the meat. I do it fast though and go out of the way after...

      Reply
      • Deon says

        December 23, 2019 at 7:26 am

        Like do you take the pork out of the deep fryer for that one sec and pour the cold water directly to the pork or you just grab a spoon of water and pour it in the oill?

        Reply
        • Bebs says

          January 02, 2020 at 3:58 pm

          You drizzle it directly to the hot pan. Use a tall pot if you have one so it will protect you from the splatters.

          Reply
  12. Danni says

    November 06, 2019 at 3:21 pm

    Hi, I was wondering, could I freeze the pork after the boiling part? I would like to boil up some batches of it and then thaw & fry it on the day I wish to eat it? Trying to do some of the prep work beforehand?

    Reply
    • Bebs says

      November 06, 2019 at 7:23 pm

      I am pretty sure you can Danni, just remember to allow time to thaw and also to let the meat air dry in the fridge to get crispy skin.

      Reply
  13. Jessica says

    January 06, 2018 at 1:25 am

    Hi Bebs,

    Do you have a recipe for Chicharon? I’m guessing it will be a lot like this one. Thanks!

    Reply
    • Bebs says

      January 06, 2018 at 12:38 pm

      Hi Jessica, I do not have a chicharon recipe! But as far as I know, after air-drying them in the fridge you still have to either bake them under the heat of the sun or in an oven before you deep fry them.

      Reply
  14. Sarah Jane Nieto says

    November 06, 2017 at 2:48 am

    I love Lechon kawali but i’m so afraid to cook it. Tried once and it took me hours, because i turn off the fire once in a while everytime i turn the meat. 😉 just to be safe from oil splatter.

    Reply
  15. DineInTune says

    November 05, 2017 at 10:41 am

    thanks for sharing nakakagutom 🙂 . Natry ko n po Yung sprite/7up SA marinade at masarap Lalo n pag overnight.

    Reply
  16. shobee says

    October 24, 2017 at 8:51 pm

    5 stars
    This is so good. I Lechon Kawali in my blog too, and I cannot get enough of it. I wish it's healthy so that I can have it everyday. Also, you guys moved back to the Philippines? That is a brave decision to make. Good luck!

    Reply
  17. Jueven says

    October 22, 2017 at 9:17 am

    Wow! What a surprise to know that you moved to Philippines... for good?

    Anyway, I like to try this but I was thinking how to do exactly sprinkling water while frying? The oil probably would be splashing.... hehehe a little afraid of it....

    Reply
    • Bebs says

      October 23, 2017 at 3:21 pm

      Hi Jueven, yup we are here and hopefully for good! I know exactly what you mean by being a little afraid of the oil splatters...me too! Just be careful and keep some distance and it should be fine.

      Reply

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