Lechon Kawali
Golden Shatter-Crispy Skin with Tender Juicy Pork Belly
About This Recipe
Lechon Kawali is the home cook's answer to the fiesta-scale whole roasted lechon. Instead of a whole pig over charcoal, you use pork belly slabs in a deep wok — kawali in Tagalog. The technique is simple but unforgiving: boil the pork belly until tender, dry the skin completely (this is the step most home cooks skip and regret), then deep-fry at high heat until the skin shatters on contact with a spoon.
When done right, lechon kawali rivals restaurant versions. The skin should puff into golden bubbles, crackle loudly when cut, and come away cleanly from the meat. The meat itself stays juicy because the boiling stage fully cooks the interior before frying. Dip in Mang Tomas liver sauce or a garlic-chili vinegar — both are essential accompaniments. For more Filipino pork favorites, explore our pork recipes collection.
Ingredients
- 3 lbs pork belly, skin-on, cut into 2 slabs
- 2 tbsp salt
- 1 tbsp whole black peppercorns
- 5 dried bay leaves
- 1 head garlic, halved
- 1 large onion, quartered
- 8 cups water
- 4 cups neutral oil, for deep frying
- for serving Mang Tomas sauce or spiced vinegar
Instructions
- 1
Boil the Pork
Place pork belly in a large pot with water, salt, peppercorns, bay leaves, garlic, and onion. Bring to a boil, then reduce to a simmer. Cook covered for 1.5 to 2 hours until fork-tender.
- 2
Dry Completely
Remove pork from pot and pat dry thoroughly. Place on a rack over a tray, skin-side up, and refrigerate uncovered for at least 4 hours (overnight is best). This step is NON-NEGOTIABLE for crispy skin.
- 3
Score the Skin
Just before frying, score the skin in a crosshatch pattern about 1/4 inch deep. Do not cut through to the fat layer. Scoring creates pop-out puffs when frying.
- 4
Deep Fry
Heat oil in a deep wok to 350°F (175°C). Carefully lower pork belly skin-side down — stand back, it WILL splatter. Fry 15-18 minutes, flipping halfway, until skin is deeply golden and shatter-crispy.
- 5
Rest and Serve
Transfer to a rack and rest 5 minutes. Chop into serving pieces with a heavy cleaver. Serve immediately with Mang Tomas sauce or garlic-chili vinegar. Best with steamed rice.
Tips & Variations
Dry the Skin, Period
If you remember one thing, remember this: pork belly skin MUST be bone-dry before frying. Moisture = steam = soggy skin and dangerous oil splatter.
Use a Splatter Screen
Even dry pork will splatter when it hits hot oil. Keep a splatter screen over the pan and never lean directly over the wok.
Double-Fry for Extra Crunch
For restaurant-level crunch, fry at 325°F for 12 minutes, rest 5 minutes, then fry again at 375°F for 3 minutes. The double-fry locks in maximum crackle.