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Filipino Lechon Kawali (Crispy Pork Belly)

Filipino Lechon Kawali (Crispy Pork Belly)

Lechon Kawali perfects the art of twice-cooked pork belly, where meat is first tenderly simmered with aromatics, then air-dried until the skin dehydrates completely, and finally deep-fried until the exterior transforms into glass-like crackling while keeping the inside juicy. This Filipino staple marries aggressive crunch with buttery-soft meat, creating a textural masterpiece that needs nothing more than spiced vinegar to sing.
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Prep Time 1 day
Cook Time 1 hour 30 minutes
Total Time 1 day 1 hour 30 minutes
Course Main Course
Cuisine Filipino
Servings 8
Calories 9 kcal
Difficulty Intermediate

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, 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 (paminta), and 2 tablespoons salt (asin). Pour enough water to fully cover the meat.
  • 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. 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.
  • 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 (matatago 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 malutong).
  • 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
 

Nutrition

Calories: 9kcalCarbohydrates: 2gProtein: 0.5gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1871mgPotassium: 35mgFiber: 0.5gSugar: 0.3gVitamin A: 9IUVitamin C: 0.5mgCalcium: 10mgIron: 0.3mg
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