Lechon Kawali is a popular Filipino dish known for its crispy deep-fried pork belly. It’s a delightful and savory treat that’s often served during special occasions and celebrations. The dish typically involves boiling pork belly until it’s tender and then deep-frying it until the skin becomes crispy and golden brown.
Here’s a comprehensive guide to cooking Lechon Kawali:
Ingredients:
- 2 lbs pork belly, slab or with skin-on, cut into serving pieces
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 3 bay leaves
- 4-6 cups water (for boiling)
- Cooking oil (for deep frying)
Instructions:
1. Boiling the Pork:
- In a large pot, combine pork belly, salt, peppercorns, and bay leaves.
- Add enough water to fully submerge the pork.
- Bring to a boil and simmer until the meat is fork-tender, about 45 minutes to 1 hour.
- Remove the pork from the pot and let it air-dry or pat it dry with paper towels. This step helps achieve crispier skin when deep-frying.
2. Preparing for Deep Frying:
- Heat cooking oil in a deep pan or deep fryer to about 350-375°F (175-190°C). Make sure there’s enough oil to submerge the pork.
3. Deep Frying:
- Carefully place the pork belly pieces into the hot oil, skin side down.
- Fry until the skin is golden and crispy. Turn the pieces occasionally to ensure even cooking.
- This process typically takes about 15-20 minutes, depending on the thickness of the pork and the heat of the oil.
4. Draining and Resting:
- Once the Lechon Kawali is crispy and golden brown, remove it from the oil and place it on a wire rack or paper towels to drain excess oil.
- Allow the Lechon Kawali to rest for a few minutes before slicing.
5. Slicing and Serving:
- Slice the Lechon Kawali into bite-sized pieces, ensuring that each piece has a combination of crispy skin and tender meat.
- Serve hot with liver sauce or vinegar dipping sauce on the side.
Tips:
- Pricking the Skin: Some recipes recommend pricking the pork skin with a fork or scoring it to help release excess oil and achieve a crispier texture.
- Double Frying (Optional): For an even crispier result, you can do a double fry. After the initial frying, let the pork rest for a few minutes, then fry it again until the skin reaches the desired crispiness.
- Dipping Sauces: Lechon Kawali is often served with Mang Tomas (liver sauce), vinegar with garlic and soy sauce, or your preferred dipping sauce.
The dish is loved for its combination of tender meat and incredibly crispy skin, making it a favorite among Filipino households and a must-have at festive occasions. While it is a decadent dish, it’s usually enjoyed in moderation due to its richness. Enjoy your homemade Lechon Kawali! It’s a delicious and indulgent Filipino dish that’s perfect for special occasions or when you’re craving a satisfyingly crispy pork belly.
