Lechon Kawali (Crispy Fried Pork Belly)
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The Tale of Lechon Kawali (Crispy Fried Pork Belly)
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Lechon, whole roasted pig, arrived with Spanish colonization, its name derived from the Spanish word for suckling pig, though the Philippines made the dish its own as a centerpiece of festive celebrations. Lechon kawali, pork belly boiled tender then deep-fried until the skin crackles, is a more modern adaptation delivering lechon's crunch without roasting a whole pig.
Ingredients
Scale:· 4 servings
- 2 lbs pork belly, whole slab
- 4 cloves garlic
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp salt
- Water, to cover
- Oil, for deep-frying
- Lechon sauce or spiced vinegar, for serving
Instructions
- 1Boil the pork belly with garlic, bay leaves, peppercorns, and salt in water to cover until tender, about 45-60 minutes.
- 2Remove the pork belly and let it air-dry, uncovered, in the refrigerator for at least 2 hours or overnight to dry the skin.
- 3Heat oil in a deep pot to 350°F.
- 4Carefully lower the pork belly into the hot oil and fry until the skin is deeply golden and blistered and crackling, about 10-15 minutes, turning occasionally.
- 5Drain on a wire rack and rest for a few minutes.
- 6Chop into pieces and serve with lechon sauce or spiced vinegar for dipping.
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