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Lechon Kawali
Filipino Crispy Pork Belly
Lechon Kawali is a beloved Filipino dish featuring succulent pork belly, first boiled to tender perfection with aromatic spices, then deep-fried until the skin achieves an irresistible, shatteringly crisp texture. It's traditionally served with a rich liver-based dipping sauce.
đ§ Ingredienser
- 1 kg Pork belly(Skin on, preferably a slab with even fat and meat layers.)
- enough to cover Water(For boiling the pork.)
- 3 Bay leaves
- 1 tbsp Black peppercorns(Whole peppercorns are best.)
- 1 tbsp Salt(Or to taste.)
- 1 head Garlic(Peeled and smashed.)
- 4-6 cups Vegetable oil(Or enough to generously submerge the pork belly during frying. Neutral oils like canola or soybean are suitable.)
- for serving Lechon sauce(Store-bought or homemade.)
đšâđł Instruktioner
- 1
Prepare the pork for boiling: Place the pork belly in a large pot. Add the bay leaves, whole peppercorns, salt, and smashed garlic cloves. Pour in enough cold water to completely submerge the pork belly.
â±ïž 5 minutes - 2
Boil the pork: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer gently for 1 to 1.5 hours, or until the pork is fork-tender. The meat should yield easily when pierced with a fork, but not be falling apart.
â±ïž 1 hour - 1 hour 30 minutes - 3
Cool and dry the pork: Carefully remove the pork belly from the boiling liquid using tongs, letting excess water drain back into the pot. Discard the boiling liquid and aromatics. Pat the pork belly thoroughly dry with paper towels. For the crispiest skin, it's crucial to dry it completely. Transfer the pork belly to a plate or tray, skin-side up, and refrigerate uncovered for at least 8 hours, or preferably overnight. This drying process allows moisture to escape from the skin, which is key for achieving crispiness.
â±ïž 8 hours - overnight (minimum 8 hours) - 4
Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring there's enough depth for the pork belly to be submerged. Heat the oil over medium-high heat until it reaches approximately 175°C (350°F). You can test the oil's readiness by dropping a small piece of pork skin into it; it should sizzle vigorously and float to the surface.
â±ïž 15 minutes - 5
Fry the pork belly: Carefully lower the dried pork belly into the hot oil, skin-side down if possible, being cautious of splattering. Fry for about 10-15 minutes, turning occasionally, until the skin is deeply golden brown and puffed up. If the pork belly is too large to fit in one piece, you can cut it into manageable portions before frying. Adjust the heat as needed to maintain the oil temperature and prevent burning.
â±ïž 10-15 minutes - 6
Drain and rest: Remove the fried pork belly from the oil using a slotted spoon or spider strainer, allowing excess oil to drip off. Place it on a wire rack set over a baking sheet to drain further. Let it rest for at least 5-10 minutes before cutting. This resting period allows the juices to redistribute and makes it easier to slice.
â±ïž 5-10 minutes - 7
Serve: Cut the Lechon Kawali into bite-sized pieces using a sharp knife or cleaver. Serve immediately with your favorite lechon sauce for dipping.
â±ïž 2 minutes
đĄ Proffstips
- âEnsure the pork skin is completely dry before frying. Any moisture will cause the oil to splatter violently and prevent the skin from crisping properly.
- âUse a deep pot and sufficient oil to ensure the pork belly is fully submerged for even cooking and crisping.
- âThe oil temperature is critical. If it's too low, the pork will absorb too much oil. If it's too high, the skin can burn before the meat is heated through.
- âFor an even crispier skin, some cooks prick the skin all over with a fork or skewer after boiling and drying, before frying.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a less oily version, consider using an air fryer or oven-roasting after boiling and drying.
- Add star anise or five-spice powder to the boiling liquid for an aromatic twist.
- Serve with a side of pickled papaya (atchara) to cut through the richness.