Cooking lechon kawali is not easy, and I urge everyone to practice extreme caution when making this. But believe me when I say that every piece of this crispy pork belly is worth the effort and the careful attention it requires.
That golden skin you see in my photos? That crispy perfection is very delicious! It takes a series of simple but important steps to achieve that, and I'm going to share all my secrets with you so you can create this in your own kitchen.
My Ingredients
- 4 pounds whole pork belly
- Water for boiling
- Canola oil for deep frying
- 1 head garlic, pounded
- 2 tablespoons salt (plus extra for skin)
- 1 tablespoon peppercorns
- 2 bay leaves
- Vinegar for brushing skin
How I Make My Crispy Lechon Kawali
- I start by placing my pork belly in a deep pot with my garlic, salt, peppercorns, bay leaves, and enough water to cover everything completely. I bring this to a boil over medium heat, making sure to remove any scum that floats to the top.
- Once boiling, I lower the heat, cover the pot, and continue cooking for about 1 to 1½ hours until my pork is tender.
- I drain my pork completely and discard the cooking liquid. Then I wipe it dry thoroughly.
- I let the pork cool until it's safe to handle, then pat it completely dry with paper towels. Using the tips of a fork, I score the skin all over, being careful not to pierce through to the meat.
- I brush the entire skin surface with vinegar. Then I season the whole pork belly with salt and layer the skin with a thin film of salt.
- I place my pork on a wire rack and refrigerate it overnight, completely uncovered. This step is important for achieving that perfect crackling because it allows the skin to chill and air dry thoroughly.
- The next day, I remove the pork from the refrigerator and scrape off all the salt from the skin surface.
- In a deep, heavy bottomed pot, I heat enough oil to completely cover my pork belly to about 350°F to 375°F. I use a thermometer to make sure the temperature is just right.
- I place my pork belly into the hot oil and fry it, turning as needed, until it's golden brown and the skin is crispy.
- I remove the lechon kawali from the oil and drain it on a wire rack set over a baking sheet. I let it rest for about 5 minutes to allow the juices to redistribute before cutting into serving pieces.
- Serve and enjoy your lechon kawali!
My Personal Tips
- I ask my butcher to make shallow cuts through the rib bones to make chopping easier after frying.
- Sometimes I replace part of the boiling water with Sprite for extra flavor.
- I always use oils with high smoke points like canola, grapeseed, or peanut oil.
- I cook the whole slab instead of cutting it first to keep the meat moist longer.
- Do not skip the overnight drying step.
- I only fry what I plan to eat immediately since the skin loses crunch over time.
Related
Looking for other recipes like this? Try these:
My Crispy Lechon Kawali
My boiled then deep fried pork belly with crispy golden crackling skin that requires patience but delivers amazing results
Ingredients
Method
- I start by placing my pork belly in a deep pot with my garlic, salt, peppercorns, bay leaves, and enough water to cover everything completely. I bring this to a boil over medium heat, making sure to remove any scum that floats to the top.
- Once boiling, I lower the heat, cover the pot, and continue cooking for about 1 to 1½ hours until my pork is tender.
- I drain my pork completely and discard the cooking liquid. Then I wipe it dry thoroughly.
- I let the pork cool until it's safe to handle, then pat it completely dry with paper towels. Using the tips of a fork, I score the skin all over, being careful not to pierce through to the meat.
- I brush the entire skin surface with vinegar. Then I season the whole pork belly with salt and layer the skin with a thin film of salt.
- I place my pork on a wire rack and refrigerate it overnight, completely uncovered. This step is important for achieving that perfect crackling because it allows the skin to chill and air dry thoroughly.
- The next day, I remove the pork from the refrigerator and scrape off all the salt from the skin surface.
- In a deep, heavy bottomed pot, I heat enough oil to completely cover my pork belly to about 350°F to 375°F. I use a thermometer to make sure the temperature is just right.
- I place my pork belly into the hot oil and fry it, turning as needed, until it's golden brown and the skin is crispy.
- I remove the lechon kawali from the oil and drain it on a wire rack set over a baking sheet. I let it rest for about 5 minutes to allow the juices to redistribute before cutting into serving pieces.
- Serve and enjoy your lechon kawali!
Notes
- I ask my butcher to make shallow cuts through the rib bones to make chopping easier after frying.
- Sometimes I replace part of the boiling water with Sprite for extra flavor.
- I always use oils with high smoke points like canola, grapeseed, or peanut oil.
- I cook the whole slab instead of cutting it first to keep the meat moist longer.
- Do not skip the overnight drying step.
- I only fry what I plan to eat immediately since the skin loses crunch over time.
Tried this recipe?Let us know how it was!
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