Crispy Pork Belly (Lechon Kawali)
Lechon kawali Say it: LEH-chon ka-WAH-lee
Lechon kawali is the home-cook's answer to the Philippines' beloved spit-roasted lechon: a slab of pork belly simmered with aromatics, dried, then deep-fried until the skin bubbles into shattering cracklings and the meat stays juicy. It is a fiesta and weekend-table favorite, served with rice and a tangy liver sauce. The contrast between crisp skin, tender fat, and savory meat is the point, and a garlicky vinegar dip or rich liver sauce cuts through the richness.
Crispy Pork Belly (Lechon Kawali)
Lechon kawali
Pronounced LEH-chon ka-WAH-lee
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 25 min
- Total
- 1 hr 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pork belly and aromatics
Liver sauce
For frying
Method
Score the pork skin in a diamond pattern at 1-inch (2.5 cm) intervals, cutting through the skin but not into the meat. Put the belly in a large pot with the water, salt, peppercorns, bay leaves, garlic, and vinegar; bring to a boil, then lower the heat and simmer gently for 40-45 minutes, until a fork slides into the meat with little resistance but the slab still holds together.
Lift the pork out, drain well, and pat the skin completely dry. Set it skin side up on a rack over a tray and refrigerate uncovered for at least 1 hour, or up to overnight, until the surface feels dry and tacky.
For the sauce, heat the vegetable oil in a saucepan over medium heat. Add the onion and cook for 4-5 minutes until soft and translucent, then add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken livers and cook for 5-7 minutes, turning, until browned outside and no longer pink inside. Pour in the vinegar, water, brown sugar, bay leaf, salt, and ground pepper; simmer for 10 minutes, then stir in the breadcrumbs and cook for 3 minutes more until thickened.
Remove the bay leaf and blend the sauce until smooth with an immersion blender or countertop blender. Return to low heat and keep warm; thin with a splash of water if it becomes too thick.
Pour the frying oil into a deep, heavy pot to a depth of at least 3 inches (7.5 cm) and heat to 350°F (175°C). Fry the pork belly, skin side down first, for 8-10 minutes, then turn and fry for 5-7 minutes more, until the skin is puffed, deep golden, and crackling and the meat is heated through.
Drain the pork on a rack or paper towels and rest for 5 minutes. Chop into thick pieces with a cleaver and serve hot with the liver sauce.
Regional variants
Some cooks rub the pork with lemongrass, garlic, and black pepper before boiling, or crisp it in an air fryer at 400°F (200°C) after drying. A simple dip of cane vinegar, crushed garlic, and bird's-eye chili is a common alternative to liver sauce.
Cook's notes
- Dry the boiled pork skin thoroughly and chill it uncovered; moisture is the main enemy of crisp crackling.
- Fry at a steady 350°F (175°C) and stand back when the skin begins to puff, as it can splatter.
- Let the fried pork rest briefly before chopping so the juices settle and the crust stays intact.
Serve with
Steamed white rice, atchara (pickled green papaya), and the liver sauce.
Make ahead and storage
Boil and dry the pork up to 24 hours ahead; refrigerate uncovered and fry just before serving. The liver sauce keeps in a sealed container in the refrigerator for up to 3 days.
