Lechon Kawali
User Reviews
3.6
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Prep Time
10 mins
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Cook Time
2 hrs
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Cooling
8 hrs
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Total Time
10 hrs 10 mins
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Servings
8 servings
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Calories
951 kcal
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Course
Main Course, Appetizer
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Cuisine
Filipino
Lechon Kawali
Description
Lechon Kawali is a Filipino dish featuring pork belly cooked slowly in seasoned water with garlic, salt, peppercorns, and bay leaves until fork-tender. After boiling, the pork is dried thoroughly, scored on its skin, brushed with vinegar, salted, and refrigerated to dry overnight. This drying process is key for achieving a crispy skin when the pork is deep-fried in hot oil. The final frying step puffs up and crisps the skin, creating a contrast between the crunchy exterior and the tender meat inside. The seasoning during boiling adds subtle aromatic notes, and the vinegar treatment helps the skin crisp evenly during frying.
Serving Lechon Kawali as a main dish allows enjoyment of its texture contrast and savory pork flavor. It can be sliced for easier serving, and pairs well with dipping sauces or as a hearty component in meals.
The notes suggest ensuring the pork is scored for easier cutting after cooking. Maintaining oil temperature between 350 and 375 degrees Fahrenheit during frying ensures the skin crisps properly without burning, and enough oil should be used to submerge the pork completely for an even crust.
Ingredients
- 4 pounds pork belly whole
- 1 head garlic pounded
- 2 tablespoons salt
- 1 tablespoon peppercorns
- 2 bay leaf
- water
- canola oil
Instructions
- In a deep pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover.
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and continue to cook for about 1 to 1 ½ hours or until meat is fork-tender but not falling apart.
- Drain pork, discarding liquid. Wipe dry, removing any stray aromatics.
- Allow to cool to touch and pat dry with paper towels. Score the skin using the tines of a fork.
- Brush the skin with vinegar.
- Season the pork all over with salt and layer the skin with a thin film of salt.
- Place on a wire rack and refrigerate overnight to completely cool and dry. Remove from refrigerator and scrape off the salt.
- In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F.
- Carefully place the meat in the hot oil and fry, turning as needed, until golden and skin is crisp and puffed.
- Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and cut into serving pieces.
- Serve with choice of dipping sauce.
Notes
- Ask your butcher to make shallow cuts along the rib bones to simplify serving.
- Use sufficient oil to fully cover the pork belly during deep-frying, maintaining the temperature between 350 °F and 375 °F for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 951 kcal
% Daily Value*
| Calories | 951kcal | 48% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 97g | 149% |
| Saturated Fat | 33g | 165% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 1799mg | 75% |
| Potassium | 346mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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