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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.