Delicious crispy perfection is achievable with our easy and authentic Filipino Lechon Kawali recipe. Dive into the rich flavors of pork belly or ribs, expertly seasoned and fried to golden brown perfection.

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This dish is one of my Mom’s specialties. Whenever I go home, she makes sure to cook this for me or any of my siblings! With her techniques, the pork comes out golden brown and crispy on the outside but still moist and tender on the inside!

With our simple-to-follow recipe for the perfect Lechon Kawali, you are sure to replicate this tasty dish at home. Enjoy!

What is Lechong Kawali?

Filipino Lechon Kawali is a beloved dish that showcases crispy and succulent pork belly or ribs. It is a staple in Filipino cuisine, renowned for its rich flavors and satisfying crunch.

To prepare Lechon Kawali, pork belly or ribs are first boiled with aromatic ingredients such as garlic, onions, bay leaves, and peppercorns until tender.

The meat is then air-dried or patted dry to remove excess moisture, ensuring a crispy texture when fried.

Finally, the pork is deep-fried until the skin turns golden brown and crispy, resulting in a delightful contrast of textures – tender meat encased in a crunchy shell.

Lechon Kawali is often served with a dipping sauce made from vinegar, soy sauce, and crushed garlic, adding a tangy and savory complement to the dish. It is a favorite at gatherings and celebrations, offering a taste of Filipino comfort food at its finest.

Why You Would Love This Recipe for Filipino Lechon Kawali

You would love this Filipino Lechon Kawali recipe because it offers a delightful combination of crispy exterior and tender, flavorful pork belly or ribs. With its easy-to-follow steps, you can enjoy the satisfaction of creating a classic Filipino dish in your own kitchen. Whether you’re a fan of crunchy textures or crave authentic Filipino flavors, this recipe promises to satisfy your taste buds and leave you craving for more.

Ingredients

1 kilo pork belly or whole pork ribs with meat attached
Water, enough to cover the meat
3 Bay leaves
1 tablespoon whole peppercorn
1 whole head of garlic, peeled
2 shallots, peeled and sliced
Salt or fish sauce, to taste
2 pork bouillon cubes (optional, for extra flavor)

Instructions

In a large pot, combine pork belly, garlic, shallots, bay leaves, peppercorn, pork cubes (if using), and salt. Add enough water to cover the pork belly.

Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the pork is fork-tender, typically around 60 minutes, depending on the size.

Remove the pork from the pot and allow it to drain. For optimal crispiness, air-dry the pork for at least 30 minutes or until the skin is no longer moist. Alternatively, pat the skin dry with paper towels.

Heat enough cooking oil for deep frying in a pan or wok over medium-high heat. Carefully place the pork belly into the hot oil, ensuring the skin side is down.

Fry until the pork becomes crispy and golden brown. Turn the pork belly to crisp up all sides evenly, being cautious of potential oil splatter. Place the crispy Lechon Kawali on a wire rack or on a plate lined with paper towels to drain excess oil.

Slice the Lechon Kawali into inviting serving pieces. This delectable dish is traditionally served with liver sauce or a dipping sauce made with soy sauce, vinegar, and crushed garlic. Pair it with steaming hot rice and revel in the crispy goodness!

Frequently Asked Questions (FAQs) About Lechon Kawali

Can I use pork ribs for Lechon Kawali? Absolutely! Whole pork ribs with meat attached work wonderfully for this recipe, offering a different texture and flavor profile.

How can I ensure the pork skin is extra crispy? To achieve the crispiest skin, air-dry the pork after boiling or pat it dry with paper towels before frying. This reduces moisture, ensuring a delightful crunch.

Is the use of pork bouillon cubes necessary? While optional, pork bouillon cubes add an extra layer of flavor to the dish. Feel free to omit them if you prefer a simpler taste.

Lechon Kawali (Filipino Crispy-Fried Pork Belly)

Abigail M Sotto

5 from 16 votes

Print Recipe Save

Prep Time 10

Cook Time 1 20

Course Appetizers

Cuisine Asian, Philippines, South East Asian

Servings

Ingredients

2.2 lbs (1 kilo) pork belly or whole pork ribs with meat attached
Water, enough to cover the meat
3 Bay leaves
1 tablespoon whole peppercorn
1 whole head of garlic, peeled
2 shallots, peeled and sliced
Salt or fish sauce, to taste
2 pork bouillon cubes optional, for extra flavor

Instructions

In a large pot, combine pork belly, garlic, shallots, bay leaves, peppercorn, pork cubes (if using), and salt. Add enough water to cover the pork belly.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the pork is fork-tender, typically around 60 minutes, depending on the size.
Remove the pork from the pot and allow it to drain. For optimal crispiness, air-dry the pork for at least 30 minutes or until the skin is no longer moist. Alternatively, pat the skin dry with paper towels.
Heat enough cooking oil for deep frying in a pan or wok over medium-high heat. Carefully place the pork belly into the hot oil, ensuring the skin side is down.
Fry until the pork becomes crispy and golden brown. Turn the pork belly to crisp up all sides evenly, being cautious of potential oil splatter. Place the crispy Lechon Kawali on a wire rack or on a plate lined with paper towels to drain excess oil.
Slice the Lechon Kawali into inviting serving pieces. This delectable dish is traditionally served with liver sauce or a dipping sauce made with soy sauce, vinegar, and crushed garlic. Pair it with steaming hot rice and revel in the crispy goodness!