Introduction
Lechon Kawali is a beloved Filipino dish that offers a delightful contrast between crunchy, blistered skin and incredibly tender, flavorful meat. This deep-fried version of lechon provides the same satisfying experience as its roasted counterpart but with a quicker preparation time. The name literally means “roasted in a pot,” referring to the traditional method of preparation, though deep-frying has become the preferred technique for achieving maximum crispiness.
What sets Lechon Kawali apart is the dramatic transformation that occurs during the deep-frying process. As the pre-boiled pork belly hits the hot oil, the skin bubbles and blisters, creating that characteristic texture that defines this dish. The extended boiling process beforehand tenderizes the meat while the high-temperature frying creates the signature crispy exterior.
The preparation involves a two-step process that ensures both tender meat and crispy skin – a combination that’s difficult to achieve with a single cooking method. The aromatic spices during the boiling phase infuse the meat with incredible flavor that remains even after the final frying. This dish is perfect for special occasions or when you’re craving that satisfying contrast of textures.
Though Lechon Kawali might seem intimidating to make, the process is straightforward when you follow our detailed instructions. The key is patience during the boiling phase and careful attention to oil temperature during frying. The result is a show-stopping dish that rivals restaurant-quality lechon at home.
Ingredients
- 3-4 lbs pork belly slab, skin on
- 6 cups water
- 2 tablespoons salt
- 4 pieces dried bay leaves
- 1 tablespoon whole black peppercorns
- 8 cloves garlic, smashed
- 1 large onion, quartered
- Cooking oil for deep frying (enough to fill pot halfway)
- 1 tablespoon five-spice powder (optional)
- 2 tablespoons white vinegar
Equipment
- Large heavy-bottomed pot or deep wok
- Deep-fry thermometer
- Large slotted spoon or tongs
- Clean kitchen towels or paper towels
- Cutting board
- Sharp knife for scoring
- Meat thermometer
- Splatter screen (recommended)
- Disposable gloves (optional)
Step-by-Step Instructions
Safety Tips
Never leave hot oil unattended and keep a fire extinguisher nearby when deep frying.
Make sure the pork is completely dry before adding to hot oil to prevent dangerous splattering.
Use long-handled utensils and consider using a splatter screen to protect yourself from hot oil.
If oil catches fire, turn off the heat source and cover with a lid. Never use water to extinguish an oil fire.
Keep children and pets away from the cooking area when deep frying.
Be aware of the temperature of the oil – if it gets too hot (over 400°F), it can cause dangerous splattering.
Have a bowl of cold water nearby in case of oil splashes on skin.
Work in a well-ventilated area to avoid inhaling any fumes from the hot oil.
Serving Suggestion
Serve your Lechon Kawali immediately while the skin is at its crispiest. The contrast between the crackling skin and tender meat is best appreciated when served hot.
Pair with steamed jasmine rice to soak up the delicious flavors of the meat. The rice provides a perfect neutral base that allows the rich flavors of the pork to shine.
Serve with a side of “toyomansi” – a classic Filipino dipping sauce made with soy sauce, calamansi juice, and minced garlic. The acidity and saltiness perfectly complement the richness of the pork.
Alternatively, serve with traditional liver sauce for a more robust flavor profile that balances the richness of the dish.
Add a fresh salad or blanched vegetables to balance the richness of the meal. Kamote (sweet potato) tops or string beans work well as palate cleansers.
Consider serving with a cold beverage like iced tea or a light beer to refresh the palate between bites of the rich dish.
Nutritional Information
Lechon Kawali is high in protein and provides essential amino acids. However, due to the deep-frying process, it’s also high in calories and saturated fats. Pork belly contains B vitamins, particularly B1 (thiamin) and B12, as well as minerals like selenium and zinc.
While delicious, this dish should be enjoyed in moderation as part of a balanced diet. The boiling process before frying helps tenderize the meat and infuse it with flavor while removing some excess fat, but the final frying adds additional calories.
The dish provides significant energy and can be particularly satisfying, but it’s recommended to balance it with plenty of vegetables and whole grains in your overall meal.
Variations
For a healthier alternative, try air-frying after the boiling process. This reduces the oil content while maintaining crispiness, though the texture will be slightly different.
Add aromatic spices like star anise, cinnamon, or cloves to the boiling liquid for additional flavor complexity.
Create a fusion version by incorporating five-spice powder or other Asian seasonings into the scoring process.
Try using duck or goose instead of pork for a different flavor profile and texture.
Consider adding pandan leaves to the boiling liquid for a subtle, fragrant flavor that’s popular in Southeast Asian cooking.
Cooking Tips & Troubleshooting
Problem: Skin isn’t crispy after frying – Solution: Ensure the skin is completely dry before frying and that the oil is at the correct temperature (375°F).
Problem: Meat is overcooked or dry – Solution: Monitor the boiling time and don’t overcook during the initial simmering phase.
Problem: Oil splatters excessively – Solution: Ensure pork is completely dry and lower oil temperature slightly.
Never overcrowd the pot when frying, as this will lower the oil temperature and result in soggy skin.
If your pot isn’t deep enough, fry in batches but keep the first batch warm in a low oven to maintain crispiness.
Storage & Reheating
Store leftover Lechon Kawali in an airtight container in the refrigerator for up to 3 days. The skin will lose some crispiness but can be partially restored by reheating.
To reheat and restore some crispiness, place on a wire rack in a 375°F oven for 5-10 minutes until heated through.
Freeze uncooked boiled pork belly (after drying) for up to 3 months. Thaw completely in the refrigerator before frying.
Leftover Lechon Kawali works well in fried rice, sandwiches, or as a protein addition to soups and stews, though the skin texture will change.
Cultural Significance
Lechon Kawali represents an important dish in Filipino cuisine, often featured at celebrations, gatherings, and special occasions. The dish demonstrates the Filipino mastery of transforming simple ingredients into something extraordinary through technique and patience.
The contrast between crispy skin and tender meat represents the Filipino philosophy of balancing textures and flavors in cooking. This dish showcases the value placed on using the whole animal and respecting the ingredients.
In many regions of the Philippines, the preparation of Lechon Kawali is considered an art form passed down through generations. The technique requires skill and experience to master the perfect balance between crispy skin and juicy meat.
Sharing Lechon Kawali represents Filipino hospitality and the joy of bringing people together through food. The dramatic visual of the crispy, golden-brown skin makes it a centerpiece for any table.
