Let me tell you about my absolute favorite pulutan: Lechon Kawali. That gloriously crispy pork belly that’s become my signature dish after years of ordering it at every inuman session with my barkada.
I used to spend way too much money getting this at our local eatery, watching Manong slice that crispy meat with its signature crackling sound, until my Tita Evelyn finally taught me her secret lechon kawali recipe.
Once you nail this technique (yes, including that crucial overnight drying step everyone tries to skip!), you’ll never go back to takeout. This homemade Lechon Kawali recipe transforms simple liempo into that perfectly crispy, tender and juicy dish that has everyone fighting over the last piece and begging for extra rice.
Fair warning, though, make extra because just like in our family gatherings, your guests will definitely be asking for “pa-take home.”
Why You’ll Love This Recipe
- Foolproof Method: Our tested three-phase cooking process guarantees success
- Restaurant-Quality Results: Achieve carinderia-level crispiness at home
- Make-Ahead Friendly: Most prep can be done a day before
- Perfect for Gatherings: Impressive centerpiece for any Filipino celebration
- Budget-Friendly: Transform affordable pork belly into a premium dish
- Versatile: Works great as ulam (main dish) or pulutan (beer match)
Filipino Lechon Kawali (Crispy Pork Belly)
Ingredients
For the Pork
- 2 kg pork belly liempo, skin-on, whole slab
- 8 cloves garlic bawang, crushed
- 2 bay leaves dahon ng laurel
- 1 tablespoon whole black peppercorns paminta
- 2 tablespoons salt asin
- Water for boiling
- Oil for deep-frying
For the Salt Rub
- 2 tablespoons cane vinegar suka
- 1 tablespoon rock salt asin
Instructions
- Start with a 2 kg whole pork belly slab (liempo) with skin on. Rinse the pork belly thoroughly with clean water (hugasan ng maigi ang liempo) and pat it completely dry using paper towels (patuyuin gamit ang paper towel). Using a sharp knife, create shallow cuts across the skin in a crosshatch pattern (guhitan ang balat ng crosshatch pattern), being careful not to cut into the meat.
- Take a large pot and place the pork belly inside. Add 8 crushed garlic cloves (bawang na dinurog), 2 bay leaves (dahon ng laurel), 1 tablespoon whole black peppercorns (butil ng paminta), and 2 tablespoons salt (asin). Pour enough water to fully cover the meat (tubig pangluto).
- Set your stove to high heat and bring the water to a full boil. Once boiling, reduce the heat to medium-low to maintain a temperature of 180°F/82°C. Let the pork simmer for 45-60 minutes, or until you can easily pierce it with a fork (kutsilyo) but it still holds its shape. The internal temperature should reach 165°F (74°C).
- Remove the pork from the water (hanguin ang baboy mula sa tubig) and let it cool to room temperature. Once cooled, pat the entire piece very dry with paper towels, paying special attention to the skin. Brush the skin with cane vinegar (pahiran ng suka ang balat). Thoroughly rub rock salt all over the skin (ikuskos ang asin sa balat).
- Place the pork on a wire rack with the skin facing up (itaas ang bahagi ng balat). Put it in the refrigerator uncovered (huwag takpan) and let it dry overnight or for at least 8 hours. This step is crucial for achieving crispy skin (importanteng hakbang para lumutong ang balat).
- The next day, remove the pork from the refrigerator 30 minutes before cooking to let it come closer to room temperature. Pat it dry again if you see any moisture on the surface (punasan muli kung may tubig). You can cut it into smaller pieces now if desired.
- Heat cooking oil in a deep pot or kawali. The oil should reach 350°F (175°C) – use a thermometer for accuracy. The oil should be deep enough to submerge the pork (dapat nalulubog ang karne sa mantika).
- Carefully lower the pork into the hot oil (dahan-dahang ibaba ang karne sa mainit na mantika). Maintain the oil temperature between 350-375°F (175-190°C) throughout cooking. Fry for 15-20 minutes until the skin turns golden brown and very crispy (hanggang maging gintong-brown at lutong-luto ang balat).
- Remove the pork from the oil (hanguin ang baboy mula sa mantika) and let it rest on a wire rack or paper towels for 3-5 minutes. This resting period helps maintain the crispiness of the skin (nakakatulong ito para mapanatili ang pagiging lutong ng balat).
- Slice the lechon kawali into serving pieces (hiwain sa serving size) and serve immediately while hot. Traditional accompaniments include spiced vinegar (sawsawang suka), atchara (pickled papaya), or toyomansi (soy sauce with calamansi).
- Leftover lechon kawali can be stored in the refrigerator for up to 3 days (maiimbak sa ref hanggang 3 araw). To reheat, use an air fryer at 375°F (190°C) for 3-4 minutes or an oven at 350°F (175°C) for 10-15 minutes to maintain crispiness (para mapanatili ang pagiging lutong).
- Remember that the key to perfect lechon kawali lies in thoroughly drying the skin and maintaining the right oil temperature (ang sikreto sa perpektong lechon kawali ay ang husto na pagpapatuyo ng balat at tamang temperatura ng mantika).
Tips from Lola’s Kitchen
For Perfect Crackling
- Thoroughly dry the skin before refrigerating
- Don’t skip the vinegar step – it’s crucial for crackling
- Keep pork cold until ready to fry
- Ensure oil temperature stays consistent
For Juicy Meat
- Don’t overcook during boiling phase
- Let meat rest after frying
- Cut pieces larger rather than smaller
- Keep meat portion submerged during initial boiling
Traditional Serving Suggestions
- With hot steamed rice
- Accompanied by atchara (pickled papaya)
- Served with traditional spiced vinegar
- As pulutan (beer match)
- With banana ketchup
- Green mango slaw on the side
Troubleshooting Common Issues
Skin Not Crisping
- Solution: Ensure pork is completely dry before frying
- Check oil temperature is hot enough
- Make sure salt drawing process was thorough
Meat Too Dry
- Solution: Don’t overcook during boiling
- Check internal temperature doesn’t exceed 165°F
- Allow proper resting time
Ingredient Alternatives
Pork Cut Options
- Pork shoulder (less fatty)
- Pork ribs (different texture)
- Skinless belly (less crispy)
Storage & Reheating
Storage
- Refrigerate: Up to 3 days
- Freeze: Up to 3 months (unfried portions only)
- Store fried pieces uncovered
Reheating Methods
- Air Fryer
- 375°F for 3-4 minutes
- Best for maintaining crispiness
- Oven
- 350°F for 10-15 minutes
- Place on wire rack
- Pan-Frying
- Medium heat
- 2-3 minutes per side
Creative Variations
Modern Twists
- Spice-Rubbed
- Add five-spice powder
- Include garlic powder
- Mix in chili flakes
- Herb-Infused
- Add lemongrass
- Include pandan leaves
- Mix in kaffir lime leaves
Regional Variations
- Visayan Style
- More garlic
- Added ginger
- Specific vinegar blend
- Manila Style
- Special liver sauce
- Different cutting style
- Unique serving method
Health and Safety Notes
- Oil Safety
- Never fill pot more than halfway with oil
- Keep fire extinguisher nearby
- Never leave hot oil unattended
- Food Safety
- Internal temperature should reach 145°F (63°C)
- Let rest 3 minutes before serving
- Refrigerate leftovers within 2 hours
FAQs
Q: Can I make this without a deep fryer? A: Yes, use a deep heavy-bottom pot with enough oil to submerge the pork. Q: Why is overnight drying important? A: It removes moisture from the skin, ensuring maximum crispiness. Q: Can I skip the boiling step? A: No, this step is crucial for tender meat and flavor infusion. Q: How do I know when the oil is hot enough? A: Use a thermometer or test with a wooden chopstick – small bubbles should form around it. Q: Can I reuse the frying oil? A: Yes, strain and store properly. Use up to 2-3 times. Q: Why is my pork not as crispy as expected? A: Ensure proper drying time and oil temperature. Salt drawing process is crucial.
Nutrition
The Story Behind Lechon Kawali (Crispy Pork Belly)
Long before air fryers and modern kitchens, Lechon Kawali emerged as the brilliant solution for Filipino families craving the celebrated taste of traditional lechon without roasting an entire pig. This beloved crispy pork belly dish tells the story of Filipino culinary ingenuity, where home cooks transformed the Spanish colonizers’ whole-roasted pig tradition into an achievable everyday luxury using nothing more than a deep pot (kawali) and generations-worth of cooking wisdom.
The name itself captures this beautiful adaptation – “lechon” from the Spanish word for roasted pig, and “kawali,” the Filipino word for wok, creating a perfectly crispy pork dish that rivals its whole-roasted ancestor. While the traditional lechon required festive occasions and community gatherings, Lechon Kawali democratized this coveted crispy pork experience, making it accessible for ordinary days and modest celebrations alike.
What makes Lechon Kawali truly special isn’t just its crackling skin or tender meat – it’s how the dish reflects the Filipino value of “diskarte” (resourcefulness). The three-stage cooking process showcases our ancestors’ understanding of food science before food science was even a term. The initial boiling with aromatics infuses the meat with flavor while tenderizing it. The crucial overnight drying (a step your Lola would never let you skip) ensures that glass-like crackle. Finally, the deep-frying transforms humble pork belly into golden-brown perfection that makes any meal feel like a fiesta.
Today, whether you’re in a Manila carinderia, a family Sunday lunch, or a barkada gathering, Lechon Kawali stands as a testament to Filipino cooking excellence. It’s become more than just food – it’s the centerpiece that brings people together, the ulam that makes extra rice inevitable, and the pulutan that turns simple drinking sessions into memorable celebrations. From its origins as a practical alternative to whole lechon, it’s evolved into its own culinary star, beloved not just in Filipino homes but in restaurants worldwide.
Remember: Perfect lechon kawali isn’t about fancy ingredients—it’s about the patience to dry the skin completely, the courage to let it fry until golden brown, and that satisfying crack when you bite into perfectly crispy skin.
