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Filipino Lechon Kawali (Crispy Fried Pork Belly)

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Crisp Filipino lechon kawali pork belly with vinegar dip and tomatoes.
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Lechon kawali is a beloved Filipino dish of pork belly simmered until tender, then fried until the skin turns crisp and blistered.

The pork is cooked gently with aromatics, dried thoroughly, and fried in hot oil so the meat stays juicy beneath the crackling.

Dry the boiled pork thoroughly and chill it uncovered before frying; less surface moisture means crisper skin and safer frying.

Serving Suggestions

Serve thick pieces with spiced vinegar, steamed rice, and sliced tomatoes or cucumber.

A crisp piece of lechon kawali being lifted with tongs over a serving plate.

Recipe Notes

The pork can be simmered a day ahead and refrigerated. Fry only what you plan to serve so the crackling stays crisp.

Crisp Filipino lechon kawali pork belly with vinegar dip and tomatoes.

Filipino Lechon Kawali (Crispy Fried Pork Belly)

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Tender pork belly fried until deeply crisp and served with a sharp Filipino vinegar dipping sauce.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Filipino
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork belly
  • 2 pounds pork belly skin on
  • 8 cups water plus more as needed
  • 6 cloves garlic crushed
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon fine salt plus more for the water
  • 2 cups neutral frying oil or enough for a shallow fry
Vinegar dipping sauce
  • 1/2 cup cane vinegar or rice vinegar
  • 4 cloves garlic finely minced
  • 1 small red onion finely diced
  • 1 red chili thinly sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 2 ripe tomatoes sliced, for serving

Equipment

  • Large stockpot
  • Wire rack
  • Deep skillet or Dutch oven
  • Tongs
  • Instant-read thermometer

Method
 

Simmer the pork:
  1. Place the pork belly, water, garlic, bay leaves, peppercorns, and salt in a stockpot. Bring to a gentle simmer, cover, and cook for 60 to 70 minutes until tender.
Dry the pork:
  1. Lift out the pork and pat it very dry. Place it skin-side up on a wire rack and refrigerate uncovered for at least 30 minutes, or overnight.
Fry until crisp:
  1. Heat the oil in a deep skillet to about 350°F (175°C). Fry the pork in batches, skin-side down first, until the skin is deeply golden and crisp, about 8 to 10 minutes per side. Drain on a rack.
Make the dip and serve:
  1. Stir together the vinegar, garlic, onion, chili, fish sauce, and sugar. Rest for 10 minutes, then slice the pork and serve with the dip and tomatoes.

Nutrition

Calories: 720kcalCarbohydrates: 8gProtein: 29gFat: 63gSaturated Fat: 21gCholesterol: 110mgSodium: 1260mgFiber: 2gSugar: 4g

Notes

  • Use a splatter screen and lower the pork carefully into the oil because residual moisture can cause popping.
  • Keep fried pieces on a rack rather than paper towels so the crackling does not steam.

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