Crispy Pork Belly Lechon Kawali

Name: Crispy Pork Belly Lechon Kawali
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs skin-on pork belly slab; 2 tsp kosher salt (for boiling); 4 dried bay leaves; 1 tsp whole black peppercorns; 6 garlic cloves (for boiling), smashed; 2 tsp kosher salt (for skin rub); 6 cups vegetable oil (for deep frying); 1/4 cup white cane vinegar (for dipping sauce); 2 garlic cloves (for dipping sauce), minced; 2 tbsp soy sauce (for dipping sauce)

Filipino deep-fried pork belly with shatteringly crispy skin and tender, juicy meat inside - boiled first with aromatics, then fried until golden. Plan ahead: the pork must dry uncovered in the fridge for at least 4 hours or overnight before frying.

90 minMediumServes 4640 cal/serving

FilipinoDinnerStovetopStandardHigh ProteinLow Carb

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Ingredients

2 lbs skin-on pork belly slab
2 tsp kosher salt (for boiling)
4 dried bay leaves
1 tsp whole black peppercorns
6 garlic cloves (for boiling), smashed
2 tsp kosher salt (for skin rub)
6 cups vegetable oil (for deep frying)
1/4 cup white cane vinegar (for dipping sauce)
2 garlic cloves (for dipping sauce), minced
2 tbsp soy sauce (for dipping sauce)

Instructions

1

Place 2 lbs skin-on pork belly slab in a large pot and cover with water. Add 2 tsp kosher salt (for boiling), 4 dried bay leaves, 1 tsp whole black peppercorns, and 6 smashed garlic cloves (for boiling). Bring to a boil, then reduce heat and simmer until the pork is tender when pierced with a fork, about 45 minutes.
2

Remove pork from the pot and pat completely dry with paper towels. Using a fork or skewer, prick the skin all over. Rub 2 tsp kosher salt (for skin rub) generously over the entire surface, especially the skin. Place pork uncovered on a rack in the refrigerator for at least 4 hours or overnight to dry out the skin.
3

Remove pork from the fridge and let it come to room temperature for 20 minutes. Cut into 2-inch pieces with a sharp knife.
4

In a large deep pot or Dutch oven, heat 6 cups vegetable oil (for deep frying) to 375°F (190°C). Working in batches, carefully lower the pork pieces into the oil skin-side down. Fry until the skin is golden brown and shatteringly crispy, about 8-10 minutes. The pork is pre-cooked; verify the internal temperature reaches 165°F (74°C) for safety. Remove with tongs or a slotted spoon and drain on paper towels.
5

Make the dipping sauce: combine 1/4 cup white cane vinegar (for dipping sauce), 2 minced garlic cloves (for dipping sauce), and 2 tbsp soy sauce (for dipping sauce) in a small bowl and stir to combine.
6

Serve the crispy pork belly immediately with the vinegar dipping sauce and steamed rice.

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Questions

How long does Crispy Pork Belly Lechon Kawali take?

As written, 90 minutes: 20 of prep and 70 of cooking. The longest single stretch is the hands-off wait in step 2, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What temperature do I cook Crispy Pork Belly Lechon Kawali at?

For Crispy Pork Belly Lechon Kawali, the oven is set to 375 F (about 190 C) in step 4. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What should Crispy Pork Belly Lechon Kawali look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the skin is golden brown and shatteringly crispy. A reading of 165 F on a thermometer settles it.

Why pat it dry first in Crispy Pork Belly Lechon Kawali?

Step 2 reads: "Remove pork from the pot and pat completely dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Do I need any special equipment for Crispy Pork Belly Lechon Kawali?

Beyond a knife and a board, the method uses a Dutch oven (step 4) and skewers (step 2). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

How much protein is in Crispy Pork Belly Lechon Kawali?

One serving (the recipe makes 4) has 48 g of protein in about 640 calories, alongside 2 g carbohydrate and 52 g fat, plus 780 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Can I start Crispy Pork Belly Lechon Kawali the day before?

Yes. Step 2 is a built-in pause of overnight, or about 8 hours: "Place pork uncovered on a rack in the refrigerator for at least 4 hours or overnight to dry out the skin." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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