Lechon Kawali: Crispy Filipino Pork Belly
Dan
Filipino crispy pork | Pork belly | Party platter
Lechon kawali is all about the contrast: shattering pork skin, tender meat, and a dipping sauce sharp enough to cut through the richness.
Why make it: This version includes make-ahead drying and oven/air-fryer notes so the frying step is less intimidating.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Lechon Kawali.
What Is Lechon Kawali?
Lechon kawali is Filipino crispy pork belly that is simmered until tender, dried, and fried until the skin is crisp.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the pork
A slab with even layers of meat and fat cooks most evenly.
For crisp skin
Drying overnight is the safest path to better crackle and less splatter.
Lechon Kawali Recipe
This version includes make-ahead drying and oven/air-fryer notes so the frying step is less intimidating.
Shopping List
- pork belly slab
- bay leaves
- peppercorns
- garlic
- salt
- neutral oil
- vinegar
- soy sauce
- chiles
- rice
Ingredients
Pork
- 3 pounds pork belly slab
- 8 cups water
- 1 tablespoon salt
- 4 garlic cloves
- 3 bay leaves
- 1 teaspoon peppercorns
Frying
- Neutral oil for frying
- Extra salt for the skin
For Serving
- Spiced vinegar or lechon sauce
- Steamed rice
- Tomatoes or atchara
Instructions
- Simmer pork belly with water, salt, garlic, bay leaves, and peppercorns until tender.
- Drain and cool the pork completely.
- Pat very dry, score lightly if desired, and refrigerate uncovered overnight.
- Bring pork closer to room temperature while heating oil.
- Fry carefully until the skin is blistered and crisp.
- Rest on a rack, then chop into serving pieces.
- Serve with vinegar dip or lechon sauce.
Tips For The Best Lechon Kawali
- Dry thoroughly: Water on pork skin causes splatter and prevents crisping.
- Use a deep pot: High sides make frying safer.
- Rest before chopping: The crust stays cleaner.
- Try air frying: Air fry dried pieces at high heat for a less oily home version.
How To Serve And Store
Serve hot with rice, sawsawan, tomatoes, or atchara. Refrigerate leftovers and recrisp in an oven or air fryer.
Common Questions
Can I skip the overnight dry?
You can, but the skin will not crisp as reliably.
What oil should I use?
Use a neutral high-heat oil.
Can I oven-finish it?
Yes. Roast dried pork belly at high heat until blistered.
How do I reheat leftovers?
Use an oven or air fryer, not the microwave.
Do you dip lechon kawali in vinegar, lechon sauce, or both? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
