A Filipino favorite featuring tender pork belly deep-fried to crispy perfection. Golden and crunchy on the outside while juicy inside, it’s a beloved comfort food often served with lechon sauce or vinegar dip.
Lechon Kawali (leh-CHON kah-WAH-lee) – “Lechon” means roasted, and “kawali” means pan, referring to the crispy pork belly cooked in a pan instead of over a spit.
• 2 lbs. pork belly
• 2 tablespoons salt
• 2 tablespoons whole peppercorn
• 5 pieces dried bay leaves
• 3 cups cooking oil
• 34 ounces water
Pour water into a cooking pot and bring to a boil.
Add the pork belly and 1 tablespoon of salt. Add peppercorn and bay leaves. Boil for about 30 minutes or until the meat becomes tender.
Remove the pork belly from the pot and let it cool down for a few minutes.
Rub 1 tablespoon of salt evenly on all sides of the pork belly.
Heat oil in a deep cooking pot.
Carefully place each piece of boiled pork belly into the hot oil. Fry until crispy, then turn the meat over to fry the other side until golden and crisp. Note: Be extra cautious when frying as oil may splatter. You can partially cover the pot with a lid to minimize splatter but do not seal it completely, as steam buildup can cause more splattering.
Remove the meat from the oil and place it on a wire rack to cool.
Slice into desired portions and serve with lechon sauce or vinegar dip.
