What You’ll Find Here?
- What is Lechon Kawali?
- Lechon Kawali Ingredients
- How to cook perfect lechon kawali?
- Are Bagnet and lechon kawali the same?
- Is it necessary to boil pork before cooking?
- What part is best for lechon kawali?
- How Many Minutes to Cook Lechon Kawali?
- What’s My Secret for Crispy Skin and Soft Meat?
- Perfect dish to pair this lechon kawali?
- Frequently Asked Questions
- Crispy Lechon Kawali
Oh well, who doesn’t get hungry just hearing the words Lechon Kawali?
That crispy, golden pork belly is always a crowd favorite.
I remember watching this vlogger binge eating a perfectly crispy Lechon Kawali.
Every bite sounded like crackling fireworks.
It looked so good I couldn’t stop thinking about it.
The next day, I was already in the kitchen boiling liempo and heating up oil. No regrets.
If you’re craving that same crispy skin and juicy pork combo, you’re in for a treat.
I’ll show you how I make Lechon Kawali at home. It’s simple, satisfying, and super crispy.
What is Lechon Kawali?
Lechon Kawali is deep-fried pork belly that’s first boiled until tender, then fried until the skin turns crispy and golden.
It’s one of the most loved Filipino pork dishes, usually served with rice and a dipping sauce like suka (vinegar with garlic) or liver sauce.
The best part? That crunchy balat (pork skin).
It’s the kind of ulam (main dish) that makes everyone rush to the table.
At home, we usually eat it with plain rice, but sometimes I serve it with atchara (pickled green papaya) or even ginisang gulay (sautéed vegetables) on the side.
It’s simple, crispy, juicy, and always satisfying.
Lechon Kawali Ingredients
Pork Belly with Skin
Choose pork belly with skin for that perfect balance of tender meat and crispy, crackling skin when cooked just right.
Garlic Cloves (Crushed)
Crushing the garlic releases its strong, savory aroma that fills the kitchen and adds depth to the flavor.
Bay Leaves
Bay leaves bring a subtle, earthy note that helps balance out the richness of the pork.
Whole Peppercorns
These add a mild heat and a touch of spice that makes every bite more exciting.
Salt
Salt is the simple seasoning that ties all the flavors together perfectly.
How to cook perfect lechon kawali?
1. Get Your Pork Belly Ready
First, you put the pork belly into a big pot. Then, add the pork broth or water, the crushed garlic, bay leaves, whole peppercorns, and salt. This is going to give your pork lots of flavor as it cooks.
2. Boil It Until Tender
Turn your stove to medium heat and bring everything to a boil. Once it’s boiling, lower the heat to a gentle simmer. Let it cook like this for about an hour or until you can easily poke the pork with a fork and it feels soft and tender.
3. Drain and Let It Cool
Carefully take the pork out of the pot. Let it drain completely and cool down a bit. I usually pat it dry with paper towels to get rid of any extra moisture—that helps when frying later.
4. Chill for Extra Crispy Skin (Optional but Worth It)
If you want that super crispy skin, here’s a tip: put the pork belly in the fridge uncovered for at least two hours or even overnight. This dries out the skin and helps it get really crispy when you fry.
5. Fry Until Crispy and Golden
Heat enough cooking oil in a deep pan so the pork can be fully covered. When the oil is hot, carefully add the pork belly. Fry it until the skin puffs up and turns golden brown. This usually takes about 8 to 10 minutes. Be careful, it’s hot oil!
6. Rest and Slice Before Serving
Take the pork out and put it on a wire rack or paper towels to drain the extra oil. Let it rest for a few minutes so the juices settle. Then slice it into pieces and you’re ready to enjoy!
Are Bagnet and lechon kawali the same?
They’re very similar, but not exactly the same.
Both Bagnet and Lechon Kawali use pork belly and both are deep-fried until crispy.
The difference is mostly in the method and texture.
Bagnet is an Ilocano version of crispy pork that’s boiled, air-dried for a longer time, then deep-fried twice.
That’s why it’s extra crunchy, almost chicharon-like.
Lechon Kawali, on the other hand, is the more common version you’ll see in many Filipino homes.
It’s usually boiled and fried just once.
The skin is still crispy, but the meat stays juicy and tender inside.
So if you like crunch all the way through, Bagnet might be your pick.
But if you’re after that crispy outside with juicy meat inside, Lechon Kawali hits the spot.
Is it necessary to boil pork before cooking?
I would say, yes!
Boiling the pork first is a must if you want your Lechon Kawali to turn out tender on the inside and crispy on the outside.
When you boil the pork belly with salt, pepper, garlic, and bay leaves, you’re not just cooking it, you’re adding flavor.
Plus, it helps soften the meat so that when you fry it later, you don’t end up with something tough and dry.
This step also helps remove excess scum and oil, which makes the frying cleaner and easier.
Just make sure to dry the pork well after boiling.
Moisture is the number one enemy of crispy skin.
What part is best for lechon kawali?
The best cut for Lechon Kawali is pork belly, or liempo in Filipino.
It has the perfect balance of meat, fat, and skin, exactly what you need for a crispy outside and juicy inside.
Other cuts like pork shoulder or pork loin can work, but they tend to be leaner and might turn out dry when deep-fried.
Pork belly gives you that satisfying crunch from the skin, a bit of melt-in-your-mouth fat, and tender meat all in one bite.
If you’re buying from the market or store, look for pork belly with a thick layer of skin and a nice balance of fat and meat.
That’s the secret to getting the best results.
How Many Minutes to Cook Lechon Kawali?
It depends on the steps, but here’s a quick breakdown:
- Boiling: Around 45 to 60 minutes or until the pork is fork-tender. Don’t rush this part—this is where the meat gets soft and flavorful.
- Frying: About 10 to 15 minutes in hot oil until the skin turns golden and crispy. Make sure to flip it to cook all sides evenly.
- Optional second fry or air-fry: If you want extra crunch, fry it again for another 5 to 10 minutes, or use an air fryer or oven to crisp it up without adding more oil.
So in total, give yourself at least an hour and a half from start to finish. Trust me, it’s worth every minute once you hear that crunch and take your first bite.
What’s My Secret for Crispy Skin and Soft Meat?
It all comes down to the process.
First, I make sure to boil the pork belly until it’s really tender. Not half-cooked, not just soft, really tender.
I boil it with garlic, bay leaves, salt, and pepper so it already has flavor even before frying.
After boiling, the real secret is to dry it out completely.
I let the pork cool down, pat it dry with paper towels, then leave it in the fridge uncovered for a few hours or even overnight.
This helps the skin dry out, which is the key to getting it crispy when fried.
And when it’s time to fry, I always use hot oil.
Not warm, not medium, but really hot oil. That way, the skin starts to blister and crisp up right away. Just be careful because oil splatter is no joke.
If you do those two things: make the pork tender and dry it well, you’ll get that perfect crispy skin and juicy meat every single time.
Perfect dish to pair this lechon kawali?
Here are some perfect dishes you can pair with your crispy Lechon Kawali to make a full, satisfying meal:
Chopsuey Recipe – A colorful stir-fry packed with crisp vegetables, shrimp, and quail eggs. Great with steamed rice.
Ginataang Gulay with Shrimp – Vegetables simmered in rich coconut milk with shrimp. Creamy and comforting.
Ginataang Papaya with Chicken – Green papaya and chicken in a flavorful coconut sauce. A simple yet satisfying dish.
Ginisang Ampalaya – Sauteed bitter melon with egg and ground pork. A healthy classic with bold flavor.
Ginisang Monggo with Pork – Nutty mung beans stewed with pork and malunggay. Perfect for lunch or dinner.
Ginisang Repolyo – Light and healthy sauteed cabbage with garlic, onion, and a bit of pork or shrimp.
Ginisang Upo – Simple and quick bottle gourd stir-fry with savory broth and sahog of your choice.
Frequently Asked Questions
Yes, you can. If you want a less oily version, try using an air fryer or oven. Just make sure the pork skin is completely dry before cooking. You can air fry it at 200°C (around 390°F) for 20 to 30 minutes or until crispy. It won’t be exactly like the deep-fried version, but still very good.
The usual reason is moisture. If the skin is still wet or the oil isn’t hot enough, it won’t crisp up properly. Make sure to dry the pork well after boiling and rest it in the fridge uncovered. Also, use very hot oil when frying.
Oil splatter usually happens when there’s water on the pork. Drying the meat properly is the best way to avoid this. You can also cover the pan partially with a splatter screen or use a deep pot to fry safely.
Yes, just let it cool completely and store it in an airtight container in the fridge. It will last for about 2 to 3 days. To reheat and bring back the crispiness, use an air fryer or oven. Avoid microwaving it, or it will turn soggy.
My go-to is suka with crushed garlic and pepper. You can also use lechon sauce (liver sauce) or toyomansi (soy sauce with calamansi) depending on your mood. Some even enjoy it with banana ketchup.
Crispy Lechon Kawali
Ingredients
- 1 slab pork belly with skin
- 1 cup pork broth or water
- 8 cloves garlic crushed
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp salt
- Cooking oil enough for deep frying
Instructions
- Place the pork belly in a large pot. Add the pork broth or water, crushed garlic, bay leaves, whole peppercorns, and salt.
- Bring everything to a boil over medium heat. Then lower the heat and let it simmer for about an hour or until the pork is tender enough to pierce with a fork.
- Carefully remove the pork belly from the pot and let it drain completely. Allow it to cool, then pat it dry with paper towels to remove extra moisture.
- For extra crispy skin, refrigerate the pork belly uncovered for at least two hours or overnight to dry out the skin. This step is optional but highly recommended.
- Heat enough cooking oil in a deep pan to fully cover the pork belly. Once the oil is hot, carefully add the pork and fry until the skin puffs up and turns golden brown, about 8 to 10 minutes.
- Remove the pork from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before slicing into serving pieces.
Notes
Tips
- Use pork fat oil when boiling for an authentic flavor boost.
- Be extra careful when frying — oil can splatter because of the pork’s moisture.
- You can double-fry for an even crunchier texture.
