Making Lechon Kawali always brings me back to family gatherings, where the sound of pork crackling in hot oil meant something special was about to be served. I remember the excitement as the pork was lifted from the pan, golden and crispy. The smell alone was irresistible! Every bite was a perfect balance of tender meat and crunchy skin, especially when dipped in spiced vinegar. It’s one of those dishes that instantly makes any meal feel like a celebration, and it’s always worth the extra effort to get that perfect crunch.
Here’s a classic Lechon Kawali recipe, a crispy and flavorful Filipino dish made from deep-fried pork belly:
Ingredients:
- 2 lbs pork belly (liempo)
- 1 tbsp salt
- 1 tsp whole peppercorns
- 4 cloves garlic, crushed
- 2 bay leaves
- Water, enough to cover the pork
- Cooking oil, for deep frying
- Salt and pepper to taste
Instructions:
- Prepare the pork: In a large pot, add the pork belly, salt, whole peppercorns, crushed garlic, bay leaves, and enough water to cover the pork completely.
- Boil the pork: Bring the pot to a boil, then lower the heat and simmer for about 45 minutes to 1 hour, or until the pork is tender. Skim any impurities from the surface as it boils.
- Dry the pork: Once tender, remove the pork belly from the pot and let it cool completely. Pat it dry with paper towels to remove excess moisture, which is essential for crispy skin.
- Chill the pork (optional): For extra crispiness, place the pork belly in the refrigerator for a few hours or overnight to dry out the skin.
- Deep fry the pork: Heat enough oil in a deep pan or pot for frying. Once hot (around 350°F / 175°C), carefully add the pork belly. Fry until the skin is golden brown and crispy, about 10-15 minutes. Be cautious, as the pork may splatter.
- Rest and cut: Remove the pork from the oil and let it rest for a few minutes. Once slightly cooled, chop it into bite-sized pieces.
- Season and serve: Sprinkle with salt and pepper to taste. Serve with lechon sauce (or spiced vinegar dipping sauce).
Dipping Sauce Options:
- Lechon Sauce: A tangy, liver-based sauce traditionally served with lechon.
- Spiced Vinegar: A simple mix of vinegar, garlic, chili, and a pinch of salt.
- Spicy Soy Sauce: A mixture of vinegar, calamansi, and red chili.
Lechon Kawali is best enjoyed with steamed rice and makes for a perfect main dish or appetizer. If you’re looking to recreate that unforgettable Filipino feast at home, Lechon Kawali is a dish you definitely need to try. It’s simple yet satisfying, delivering bold flavors and that irresistible crunch in every bite. Whether you’re cooking for friends, family, or just treating yourself, Lechon Kawali will undoubtedly be the star of the meal. Don’t be intimidated by the frying—once you take that first bite, you’ll see that it’s all worth it!
