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Lechon Kawali (Crispy Fried Pork Belly)
A beloved Filipino dish featuring incredibly crispy pork belly, showcasing the mastery of deep-frying techniques.
⏱️ 60 minutes • 👥 Serves 6 • 📊 Medium
Sangkap (Ingredients)
☐1 kg, cut into 2-inch cubes Pork Belly
☐2 tbsp Salt
☐1 tbsp, coarsely crushed Black Peppercorns
☐6 cloves, crushed Garlic
☐1/4 cup Soy Sauce
☐3 cups, for deep frying Cooking Oil
How to luto (Cooking Steps)
1. In a bowl, combine the pork belly cubes, salt, peppercorns, garlic, and soy sauce. Make sure the pork is well-coated, then cover and refrigerate for at least 4 hours, or overnight for extra flavor. Charot, the longer, the better, teh!
2. Heat the cooking oil in a wok or large, deep pot over medium-high heat. Make sure the oil is hot enough before adding the pork. Para hindi masyadong oily, bes!
3. Carefully add the marinated pork belly to the hot oil, avoiding overcrowding the pot. Fry in batches if necessary. Importante ‘to, para maging crispy talaga, girl!
4. Fry the pork until golden brown and incredibly crispy, about 8-10 minutes per batch, turning occasionally. Ang goal natin is super crunchy skin, okay?
5. Remove the crispy pork belly from the oil and place it on a wire rack lined with paper towels to drain excess oil. Baka naman magkasakit kayo sa sobrang oily, charot!
6. Serve hot with your favorite sawsawan (dipping sauce), such as suka (vinegar), toyo (soy sauce), and sili (chili). Enjoy!
Tips
For extra crispy skin, pat the pork belly dry with paper towels before frying. Don't overcrowd the pot when frying to ensure even cooking and maximum crispiness. Super important ‘to para sosyal ang dating, ha!
Luto Time: 60 mins
Serves: 6
Medium

Lechon Kawali (Crispy Fried Pork Belly)

A beloved Filipino dish featuring incredibly crispy pork belly, showcasing the mastery of deep-frying techniques.

Menu
Sangkapsangkap list0/6 items
How to Cookhow to luto
1In a bowl, combine the pork belly cubes, salt, peppercorns, garlic, and soy sauce. Make sure the pork is well-coated, then cover and refrigerate for at least 4 hours, or overnight for extra flavor. Charot, the longer, the better, teh!
2Heat the cooking oil in a wok or large, deep pot over medium-high heat. Make sure the oil is hot enough before adding the pork. Para hindi masyadong oily, bes!
3Carefully add the marinated pork belly to the hot oil, avoiding overcrowding the pot. Fry in batches if necessary. Importante ‘to, para maging crispy talaga, girl!
4Fry the pork until golden brown and incredibly crispy, about 8-10 minutes per batch, turning occasionally. Ang goal natin is super crunchy skin, okay?
5Remove the crispy pork belly from the oil and place it on a wire rack lined with paper towels to drain excess oil. Baka naman magkasakit kayo sa sobrang oily, charot!
6Serve hot with your favorite sawsawan (dipping sauce), such as suka (vinegar), toyo (soy sauce), and sili (chili). Enjoy!
Tipstips

For extra crispy skin, pat the pork belly dry with paper towels before frying. Don't overcrowd the pot when frying to ensure even cooking and maximum crispiness. Super important ‘to para sosyal ang dating, ha!