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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.

90 minMediumServes 4640 cal/serving

FilipinoDinnerStovetopStandardHigh ProteinLow Carb

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. 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. 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. 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. 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. 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. 6

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

Questions

Can I make Crispy Pork Belly Lechon Kawali gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce (for dipping sauce). Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Crispy Pork Belly Lechon Kawali keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Pork Belly Lechon Kawali?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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