Crispy Lechon Kawali | Crispy Deep Fried Pork Belly
Lechon Kawali is literally deep fried pork belly that is a favorite for special occasions across the Philippines. It is served during fiestas (carnival season) or birthday parties and is mostly enjoyed with a kalamansi and soy sauce dip or Mang Tomas (a liver gravy brand in the Philippines). This Filipino recipe offers a super crispy pork skin and tender pork meat.
1 kilo or pork belly
2 tablespoon of salt
4 pieces bay leaf
4 crushed garlic
1 liter of vegetable oil
1 liter of water
- On a large pot, add the water, salt, bay leaf, and garlic. Bring to boil, then add the pork meat and cook ‘til tender (roughly 45 minutes).
- Remove the meat from the pot, and set aside to dry, then add another tablespoon of salt to the skin. Let it rest for 30 minutes.
- Dust the salt off from the skin and wipe the meat ‘til dry.
- Using another pot/fryer, slowly place the pork meat and partially cook for minutes over medium high heat. Also turn each side of the meat so you can have an even-colored browning on the meat.
(Caution: You may want to put a grease splatter guard on top of your pot to avoid oil splatters. Or partially cover it with the lid, do not thoroughly close the lid as it will make the pork skin soggy)
- Remove from the pork meat from the oil and let it rest for another 15-30 minutes.
- Place the pork meat again with the hot oil and allow to cook for another 5-7 minutes or until golden brown.
- Serve and enjoy with a mix of kalamansi and soy sauce dip or liver gravy (aka Mang Tomas).