Calling all lechon kawali lovers! You don’t need to wait for a celebration or even to go to a fancy restaurant to enjoy your favorite pork dish. This meat that is tender and juicy on the inside and crispy on the outside can be cooked at your homes! Yes, we’re serving you pork belly lechon kawali today.
Oops, just a bit of a reminder, this is an addictive dish loaded with fat so you should eat it moderately.
Lechon Kawali is a dish introduced to the Filipinos many years ago during the Spanish colonization. While lechon is cooked by exposing the pork meat to dry heat, as in an oven or before a fire, our dish today is cooked by deep-frying the pork meat in a pan. As a fact, “kawali” is a Filipino term that means pan or wok.
What is the difference between lechon and lechon kawali aside from their method of cooking?
Nothing more, actually. Lechon is roasted pork and lechon kawali is deep-fried pork. Although these are two different cooking styles, both have nearly the same soft and tasty meat and crunchy skin, only that the other has a smoky flavor.
What kind of sauce is best for lechon kawali?
Any type of sauce goes well with this pork dish. Tomato sauce, gravy, and a mix of vinegar, soy sauce, and onions are the most popular ones.
Cooking Tips
- Choose cuts of pork in which fat is evenly distributed so you can achieve a cracking golden brown skin. This also ensures that the fat content in each piece is not that too much.
- Instead of cooking the pork twice, you may pressure cook it first and then deep fry to achieve a more tender meat and crispier skin.
- Now that you know how to cook our Pork Belly Lechon Kawali, step up the game by cooking Sotanghon Guisado with Chicken Liver & Lechon Kawali.
Getting you hungry, let’s get cooking!
Ready for a full stomach after all the cooking! Now, if you prefer visuals in instructions check out the video below:
| PREP TIME | COOK TIME | TOTAL TIME | COURSE | CUISINE |
| 10 mins | 50 mins | 1 hr | Main Dish | Filipino |
- Salt
- Garlic
- Pepper corn
- Bay leaves
- Pork belly
- Heat the pan.
- Put water into the pan.
- Add the pork belly, salt, garlic, pepper, and bay leaves.
- Bring to boil for about 30 to 45 minutes or until the meat becomes tender.
- Drain and let sit at room temperature until the meat has air-dried.
- When the temperature cools down, add and evenly coat it with salt.
- Heat a large pan and add oil.
- Put the meat into the pan. (Be careful as the hot oil may start to splatter.)
- Flip the meat to fry the opposite side.
- Drain and let sit at room temperature for 30 minutes.
- Prepare to fry the second time to make the meat crispy.
- Heat a large pan and add oil.
- Fry the meat for at least 1 minute on each side.
- Drain the oil and let it cool down.
- Cut into desired sizes.
- Serve hot.
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