Lechon Kawali (hawaii) Recipe

Prepare and simmer pork

Score the skin of the pork belly with a sharp knife in parallel lines about 1/2 inch apart; avoid cutting into the meat. Place the pork belly in a large pot and add 2.5 L water, 2 tbs salt, whole black peppercorns, bay leaves, crushed garlic, quartered onion, and 1 tsp sugar. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 45–60 minutes until the meat is tender but not falling apart. Skim foam occasionally.

Carefully remove the pork belly from the poaching liquid and place on a wire rack set over a sheet pan to cool slightly. Reserve 1 cup of the poaching liquid for thinning the glaze if needed.

Dry and season the skin

Pat the pork belly dry with paper towels. Turn the pork skin-side up and rub 2 tbs kosher salt evenly into the skin. If using baking powder for extra crisp, mix 1 tsp baking powder with the salt before rubbing. Place the pork on the wire rack, uncovered, in the refrigerator for at least 4 hours or preferably overnight to dry the skin thoroughly. If short on time, let it rest on the counter for 30–60 minutes after rubbing the salt.

Fry until crispy (pan or deep-fry)

Heat 1.5 cups neutral oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). If you prefer shallower frying, use enough oil to come halfway up the sides of the pork when laid skin-side down in batches. Carefully lower the pork, skin-side down, and fry for 6–10 minutes until the skin puffs and becomes golden and very crisp; watch for spatter and lower heat if browning too quickly. Flip and sear the meat side 2–3 minutes to color. If the pork is too large for your pan, cut into 2–3 sections before frying. Remove and drain on a wire rack over a sheet pan; rest 10 minutes before slicing into bite-sized pieces (1–1.5 inch). Alternatively, for less oil, roast at 450°F (230°C) skin-side up for 30–40 minutes after drying, then finish with a 2–4 minute high-heat blast or broil to crisp the skin.

Preheat a grill or grill pan to medium-high. Brush pineapple rings with melted butter mixed with 2 tbs brown sugar and 1/2 tsp ground cinnamon. Grill pineapple 2–3 minutes per side until caramelized and charred at the edges. Keep warm.

In a bowl or jar, combine 1/2 cup rice vinegar, 1/4 cup water, 2 tbs sugar, 1 tsp salt and 1/2 tsp red chili flakes (if using). Stir until sugar and salt dissolve. Add julienned carrot, cucumber, and thinly sliced red onion. Let sit at room temperature for at least 20 minutes; refrigerate up to 4 days. Drain before serving.

In a small saucepan, combine 3 tbs soy sauce, 1/4 cup pineapple juice, 2 tbs brown sugar, 1 tbs rice vinegar, 1 tsp minced garlic and 1 tsp grated ginger. Bring to a gentle simmer over medium heat and stir until sugar dissolves. Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened. If the glaze is too thick, thin with up to 1/4 cup reserved poaching liquid. Remove from heat and keep warm.

Slice the rested lechon kawali into bite-size pieces. Arrange on a serving platter with grilled pineapple rings and drained pickled vegetables alongside.

Brush or drizzle the sweet-and-savory glaze over the pork pieces and pineapple, or serve the glaze in a small bowl for dipping. Garnish with chopped scallions, toasted sesame seeds, and lime wedges. Serve immediately while pork skin is crisp and pineapple is warm.