How to Fry Pork Belly (Lechon Kawali)
Lechon Kawali is a beloved centerpiece on the Filipino table, especially during New Year’s Eve, known for its irresistibly crispy texture!
This post may contain affiliate links. Please read our disclosure policy.
Derived from the Spanish word “lechon,” meaning roasted pork, and “kawali,” the Filipino term for frying pan, lechon kawali refers to pork belly that’s deep-fried.
How To Cook Lechon Kawali
Infusing the pork belly with subtle flavors
To start, in a large cooking pot, combine the pork belly with water, whole peppercorns, and bay leaves. Cover the pot and bring the mixture to a boil, allowing the seasonings to penetrate the meat fully.
Simmering for tenderness
Once it reaches a boil, reduce the heat to a gentle simmer. Let it cook for 1 ½ to 2 hours to tenderize the pork belly without overcooking it. This long, slow simmer helps make lechon kawali tender inside, preparing it for the crisping stage.
Cooling and Seasoning the Pork
Next, carefully take the pork belly out of the pot and set it aside on a plate. Let it cool completely, allowing the juices to settle in the meat. Once cooled, rub Maggi Magic Sarap over the pork, enhancing the flavor with its dash of umami and spices.
Drying the Skin for Maximum Crunch
Afterward, place the pork belly in direct sunlight until the skin is fully dry. This drying step is essential for creating the iconic crispy skin of lechon kawali. Dry skin will give a better crunch when fried.
Frying and serving the Pork
In a deep wok, heat the cooking oil. Carefully add the pork belly, allowing it to fry until the skin turns golden brown and crisp. Watch the frying process closely to avoid burning and to achieve an even texture. Once golden and crispy, remove the pork belly and let it cool on a wire rack to drain excess oil. Slice into pieces and serve with lechon sauce. Enjoy your crispy and flavorful lechon kawali!
The pork is first simmered, then seasoned and fried to achieve a golden crunch on the outside, while staying tender inside. Traditionally, it’s paired with dipping sauces like spiced vinegar or lechon sauce. Bring the flavors of the Philippines to your next special occasion, wherever you are, by following this lechon kawali recipe.
Lechon Kawali Ingredients
All we need are a few seasonings and pork meat, but the secret to the best crunch is in the procedure. Take a look at the ingredients below, and let’s proceed to the cooking steps.
- 3 lbs. pork belly – The best cut for this recipe chosen for its balance of meat and fat, which creates the tender, juicy interior and crispy exterior of lechon kawali. The thickness of the cut matters; it should be even to guarantee uniform frying and crunch.
- 8 grams Maggi Magic Sarap – Seasoning mix that enhances the dish’s flavor with a balanced blend of spices.
- 6 cups water – For boiling the pork belly before frying, which tenderizes the meat and infuses it with seasoning. It ensures the pork is fully cooked and soft before the frying process adds the crunch.
- 1 tablespoon whole peppercorn – Add a subtle, earthy heat to the pork during boiling.
- 5 dried bay leaves – Add a delicate, herbal aroma that lifts the taste of the pork.
- 4 cups cooking oil – Used to deep-fry the pork belly until crispy. The amount is important to fully submerge the pork, ensuring even cooking and the desired crunch.
Calorie Content
A typical serving of lechon kawali (about 4 ounces or 113 grams of pork belly) contains approximately 400 to 500 calories. This is largely due to the fat in the pork and the oil used for frying. While the crispy skin and tender meat offer rich flavor, it’s important to keep in mind that this dish can be calorie-dense. The Maggi Magic Sarap seasoning and bay leaves don’t add much to the calorie count, but if served with lechon sauce or other dips, the total calories could be higher. Enjoy in moderation to balance out your meal.
How to Plate It
Arrange the crispy pieces of pork belly neatly on a serving platter. You can place them in a circular or stacked formation to create a visually appealing display. Garnish with a few sprigs of fresh herbs, such as parsley or cilantro, to add color. Serve with dipping sauces on the side, allowing guests to add their preferred flavor. For an extra touch, pair the dish with steamed rice or a side of vegetables.
Delicious Dishes to Make with Leftover Lechon Kawali
Wondering what to do with leftover lechon kawali? Most Filipinos transform their leftover lechon kawali into lechon paksiw or even crispy dinadakan. Alternatively, you can incorporate the leftover pork into dishes like pinakbet with lechon kawali or stir-fried noodles like pancit bihon with lechon kawali. Whatever you choose, these ideas help you make the most of your leftovers and enjoy a delicious meal the next day.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Lechon Kawali
Crispy, flavorful Filipino deep fried pork belly.
Ingredients
Instructions
-
Combine pork belly, water, whole peppercorn and dried bay leaves in a wide cooking pot. Cover and let boil.
3 lbs. pork belly, 6 cups water, 1 tablespoon whole peppercorn, 5 dried bay leaves
-
Adjust the heat to a simmer. Continue cooking for 1 ½ to 2 hours.
-
Remove the pork from the cooking pot. Place it on a plate and let it cool down.
-
Rub Maggi Magic Sarap all over the pork belly.
8 grams Maggi Magic Sarap
-
Soak it under the sun until the skin completely dries.
-
Heat the oil in a wok. Once the oil gets hot, carefully deep fry the pork belly until the outer part becomes golden brown and crispy.
4 cups cooking oil
-
Remove from the wok and put it over a wire rack. Let it cool down.
-
Slice into serving pieces. Serve with lechon sauce. Share and enjoy!
Notes
Tips for Frying Lechon Kawali to Crispy Perfection
To achieve crispy lechon kawali, the ideal frying temperature is around 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; if it turns golden brown in about 30 seconds, the oil is ready. If the oil is too hot, the skin might burn before the pork cooks properly. If it’s too cold, the pork will absorb too much oil and become greasy instead of crispy. Maintaining a consistent temperature throughout frying is key to achieving that perfect crunch!
Nutrition Information
Calories: 14996kcal (750%) Carbohydrates: 7g (2%) Protein: 128g (256%) Fat: 1618g (2489%) Saturated Fat: 329g (1645%) Polyunsaturated Fat: 329g Monounsaturated Fat: 903g Trans Fat: 4g Cholesterol: 980mg (327%) Sodium: 509mg (21%) Potassium: 2653mg (76%) Fiber: 3g (12%) Sugar: 0.1g Vitamin A: 222IU (4%) Vitamin C: 4mg (5%) Calcium: 159mg (16%) Iron: 8mg (44%)
Lechon Kawali Experiment
[embedded content]