lechon kawali

Get this recipe now for this all-time Filipino favorite dish, Lechon Kawali, pork belly chunks fried to perfection! Deliciously crunchy in every bite!

Lechon Kawali

pork belly

salt (-

peppercorn ((whole))

bay leaves

soy sauce

garlic (- crushed)

water

oil (- for frying)

In a pot, combine pork belly, salt, peppercorn, bay leaves, soy sauce, garlic, and water. Bring to boil. Let it cook until meat is fork-tender.

Remove the pork belly from water and let the excess water completely drain. Transfer to a plate and then rub 1 tablespoon of salt all over the meat. Put in the fridge overnight to dry out.

Cut in cubes, about an inch thick. Heat oil in a wok or pot over medium-high heat. Once the oil is hot, fry each side of a cut for 5 minutes while sprinkling the skin with ice-cold water and letting it crackle from time to time.

Remove from hot oil and transfer into a plate lined with kitchen paper towel to remove excess oil.&nbsp; Serve while still hot with your fave dipping sauce!

Crispy Pork Belly simmered to tenderness with aromatics and dee-fried to golden perfection. Crunchy on the outside and super moist on the inside, it&#039;s the ultimate pork dish!

pork

garlic, pounded

salt

peppercorns

canola oil

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 1/2 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 then cut into serving pieces. Serve with choice of dipping sauce.

https://www.youtube.com/watch?v=Z0Nxh1yACBQ

Lechon Kawali is a popular Filipino pork dish deep-fried to golden perfection. Golden and crunchy on the outside, moist and flavorful on the inside, it makes a tasty appetizer or main dish.

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How to Make Lechon Kawali

✅Ingredients

4 pounds whole pork belly
1 head garlic, pounded
2 tablespoons salt
1 tablespoon peppercorns
2 bay leaves
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 1/2 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 the refrigerator and scrape off the salt.

In a deep, heavy-bottomed pot, heat enough oil to completely cover the 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 then cut into serving pieces. Serve with a choice of dipping sauce.

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#lechonkawali #crispyporkbelly

Lechon Kawali | Crispy Pork Belly

This is a recipe for lechon kawali or crispy deep fried pork belly.

Lechon Kawali Recipe

whole pepper corn

cooking Oil

Water

Pour water on cooking pot. Boil

Add the pork belly and 1 tablespoon of salt. Put some pepper pepper and bay leaves. Boil for 30 minutes or until meat gets tender

Remove the meat from the pot and let it cool down for a few minutes

Spread 1 tablespoon of salt on the pork belly. Make sure to distribute it evenly on all sections

Start to deep fry the boiled meat. Heat oil on a cooking pot.

Put each piece of boiled pork belly into the hot oil with extra caution. Fry until crispy. Turn the meat over to completely fry the opposite side until crispy. Note: be extra careful when frying as oil can splatter. You can use the cover of the pot to cover it while oil splatters, but do not cover completely as steam will be trapped. It will cause more splatters.

Remove the meat from the cooking pot. Arrange on a wire rack to cool down.&nbsp; Slice according to desired portions

Serve with lechon sauce. Share and Enjoy!

Thinly sliced pork belly that were air fried until crispy.

Crispy Pork Belly Chips

½ lbs. pork belly

Knorr Liquid Seasoning

whole peppercorn

Combine pork belly, water, whole peppercorn, and dried bay leaves in a cooking pot. Cover the pot and let it boil. Adjust heat between low and medium. Continue boiling for 60 minutes.

Remove pork from the pot. Let it cool down. Slice into thin pieces. Note: I usually freeze the pork for 1 ½ hours before slicing it. This method will harden the meat and fat by a bit. It helps prevent the meat from wobbling when sliced.

Combine sliced pork and Knorr Liquid Seasoning. Mix well.

Arrange pork on an air fryer. Set the air fryer to 350F and air fry for 20 minutes or until pork becomes crispy. Note: Make sure to flip the pork slices in the middle of the cooking process. This will ensure that both sides are cooked properly.

This juicy, crispy pork belly is made in the style of Filipino lechon kawali by simmering with aromatics before air frying to golden brown perfection

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