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Dinner Meals Cooking Time : Approximately 4 hours Recipe Servings : 4 - 6 Recipe Dificult : easy 0.00

Filipino Lechon Kawali Recipe | Authentic Crispy Pork Belly

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Lechon kawali is one of the Philippines' most beloved pork dishes, famous for its incredibly crispy skin, golden crackling, and tender, juicy meat. Unlike whole roasted lechon, Lechon Kawali is prepared by first simmering pork belly with aromatic spices until tender, then deep-frying it until the skin becomes irresistibly crunchy. The result is a perfect contrast between crispy crackling and succulent pork that makes this dish a favorite for family gatherings, celebrations, and weekend feasts.

The secret to authentic Lechon Kawali lies in the two-step cooking process. Boiling the pork with garlic, bay leaves, peppercorns, and salt infuses it with flavor while tenderizing the meat. After thoroughly drying the pork, it is deep-fried until the skin puffs and turns beautifully crisp. This technique creates the signature crunchy texture while keeping the inside moist and flavorful.

Lechon Kawali is traditionally served with steamed rice and a dipping sauce such as Mang Tomas liver sauce or a simple mixture of soy sauce, vinegar, garlic, onions, and chili. It also pairs perfectly with pickled papaya (atchara), fresh cucumber, tomato salad, or sautéed vegetables for a complete Filipino meal.

Whether served during holidays, birthdays, or Sunday lunches, Filipino Lechon Kawali is a timeless classic that delivers bold flavor, satisfying crunch, and authentic Filipino comfort in every bite.

Cooking Method

Place the pork belly in a large pot with the water, garlic, bay leaves, peppercorns, salt, and vinegar.
Bring to a boil and skim off any foam.
Reduce the heat and simmer for 45–60 minutes, or until the pork is tender but not falling apart.
Remove the pork and drain thoroughly.
Pat the pork completely dry with paper towels.
Refrigerate uncovered for 2–4 hours, or overnight for extra crispy skin.
Heat the vegetable oil in a deep pot to 350°F (175°C).
Carefully lower the pork into the hot oil.
Fry for 10–15 minutes, turning occasionally, until the skin is deep golden brown and crispy.
Remove and drain on a wire rack or paper towels.
Let the pork rest for 5 minutes before chopping into bite-sized pieces.

Dipping Sauce

Mix together the soy sauce, vinegar, garlic, onion, chili, and black pepper.
Serve the crispy pork hot with steamed rice and the dipping sauce or Mang Tomas.