Filipino Lechon Kawali
Crispy, golden, deeply crackling pork belly that's the star of any Filipino celebration. Boiled, dried, then deep-fried to perfection.
Ingredients
- 3 lbs pork belly, skin on
- 2 tbsp salt
- 1 tbsp peppercorns
- 6 cloves garlic
- 3 bay leaves
- Vegetable oil for deep frying
- Dipping sauce: 1/4 cup soy sauce, 1/4 cup vinegar, 1 chopped chili
Instructions
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1
Place pork belly in a large pot with salt, peppercorns, garlic, bay leaves, and water to cover. Boil 1 hour until tender.
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2
Remove pork. Pat completely dry with paper towels. Refrigerate uncovered for at least 2 hours (or overnight) so the skin dries out completely — this is crucial for crackling.
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3
Heat oil to 350°F in a deep pot (use a splatter screen). Carefully lower pork in skin-side down. Fry 8-10 minutes per side until the skin blisters and crackles golden.
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4
Drain on paper towels. Rest 5 minutes, then chop into bite-sized chunks.
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5
Mix dipping sauce. Serve crispy lechon with the sauce and steamed rice.
