Crispy Lechon Kawali
Crispy on the outside, juicy on the inside. Learn how to cook the perfect Lechon Kawali at home with simple steps and real tips.
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.