Crispy Pork Belly Lechon Kawali
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.
Ingredients
- 2 lbs skin-on pork belly slab
- 2 tsp kosher salt (for boiling)
- 4 leaves dried bay leaves
- 1 tsp whole black peppercorns
- 6 cloves 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 cloves garlic cloves (for dipping sauce), minced
- 2 tbsp soy sauce (for dipping sauce)
Instructions
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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 leaves dried bay leaves, 1 tsp whole black peppercorns, and 6 cloves 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.
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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.
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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.
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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.
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5
Make the dipping sauce: combine 1/4 cup white cane vinegar (for dipping sauce), 2 cloves minced garlic cloves (for dipping sauce), and 2 tbsp soy sauce (for dipping sauce) in a small bowl and stir to combine.
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6
Serve the crispy pork belly immediately with the vinegar dipping sauce and steamed rice.