Lechon Kawali Recipe

Prepare and simmer pork

Trim pork belly if needed so it lays flat; keep skin intact. Place pork belly in a large pot and add 8 cups water (enough to cover). Add 1 tbs salt, whole peppercorns, bay leaves, crushed garlic, quartered onion, and 1 tbs soy sauce (optional). Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer gently, uncovered, for 45–60 minutes until the pork is cooked through and tender but not falling apart. Skim any scum that rises to the surface during simmering.

Test doneness by inserting a fork — it should go through meat with some resistance. Remove the pork from the pot and reserve 1 cup of the cooking liquid for later (optional).

Drain, dry, and chill

Pat the pork belly thoroughly with paper towels to remove all surface moisture. Place on a rack set over a tray and let it cool to room temperature. For best crispness, refrigerate uncovered for at least 2 hours or ideally overnight to dry the skin further. This step helps the skin puff and crisp during frying.

Score and season

If desired, score the skin in diagonal lines or prick the skin lightly with a fork to help blistering. Rub coarse salt evenly over the skin surface and sprinkle the underside of the meat with ground black pepper. The salt also helps draw out moisture and seasons the skin for crispiness.

Heat the oil

In a deep, heavy-bottomed pot or deep fryer, pour enough vegetable oil to submerge the pork belly (about 4–6 cups depending on pot size). Heat oil over medium heat to 300–320°F (150–160°C) for the initial rendering stage. If you don't have a thermometer, test by dropping a small piece of pork skin — it should produce steady bubbling but not violent sputtering.

First fry (render fat)

Carefully lower the pork belly into the oil, skin-side up, and fry at this lower temperature for 12–18 minutes to render fat and begin crisping. Turn once if necessary to render evenly. The goal is to cook through and render fat without over-browning the skin. Remove pork and drain on a rack. Let rest for 10 minutes.

Increase oil temperature

Increase the oil temperature to 375–385°F (190–195°C) to achieve blistering and maximum crispness for the skin.

Second fry (crisp skin)

Carefully return the pork to the hot oil, skin-side down briefly (about 1–3 minutes) until the skin puffs, blisters, and turns deep golden-brown. Be ready — this step is quick. If the pork is large, you can briefly submerge and then lift to check. Rotate as needed for even color.

Once the skin is crisped to your liking, remove the pork from oil and place on a wire rack or paper towels to drain excess oil. Let rest 5 minutes before slicing into bite-sized pieces or strips.

Serve lechon kawali hot with lemon or calamansi wedges and spicy vinegar on the side for dipping. To carve, use a sharp knife to cut through the crispy skin and meat, slicing into 1–1.5 inch pieces. Enjoy immediately for best crunch.