Lechon Kawali (Crispy Pork Belly)

About this recipe

Lechon kawali is pork belly with irresistibly crunchy skin. The pork is first simmered with garlic, bay leaves and peppercorns until tender, dried thoroughly, then fried until golden and crackling. Serve with rice and a vinegar-garlic dipping sauce.

Method

1. 1

   Step 1

   Place the pork in a pot with the smashed garlic, bay leaves, pepper, salt and enough water to cover. Bring to the boil, then simmer for 45 minutes until tender.

   45 min

2. 2

   Step 2

   Drain and pat completely dry. Leave uncovered in the fridge for at least 1 hour so the skin dries out.

   1 hr

3. 3

   Step 3

   Cut the pork into 4 cm pieces.

4. 4

   Step 4

   Heat the oil in a deep heavy pot to 180°C. Carefully fry the pork in batches for 8–10 minutes until golden and crackling.

   9 min180°C

   Tip: Lower the pork in gently and keep the lid nearby. It will spatter.

5. 5

   Step 5

   Drain on paper towel. Mix the vinegar with the minced garlic and a pinch of salt for dipping.

6. 6

   Step 6

   Serve with rice and the vinegar dip.