Lechon kawali

Know the secret in making crispy Lechon Kawali, an all-time Filipino favorite dish of pork belly fried to perfection! Deliciously crunchy in every bite!

A Filipino dipping sauce primarily made with vinegar and soy sauce. It's tangy, a little bit salty with a hint of sweetness from sugar and raw onions.

This is a recipe for Super Cripsy Lechon Kawali.

Lechon, or whole suckling pig, is traditionally prepared for large holiday gatherings in the Philippines, but lechon kawali, a dish of crispy deep-fried pork belly, is served year-round for special occasions. (Kawali refers to the pan used for frying the pork.) To maximize lechon kawali’s crispiness, it’s important to make sure the skin is as dry as possible. In this version, the pork belly is first simmered in a savory broth of onion, garlic, bay leaves and peppercorns, then dried in a low…

Credit: Rachel Cook - Half Acre House Credit: Rachel Cook - Half Acre HouseThere are few more perfect things than Filipino lechon kawali, orpork belly with a wonderfully crispy and browned skin. The trick is to simmer and then dehydrate the pork belly first, so that when the skin hits the hot oil, it expands and blisters into airy, crackly deliciousness, like a puff of salt and pork fat. Sometimes Ill serve it with a condiment of diced tomatoes, green onions, and white onions tossed with…

Lechon kawali is a Filipino favorite of crispy fried pork belly that’s famous for its combination of crackling skin and irresistibly juicy meat. Lechon means pork, and kawali is the name of the wok-like Filipino pan it’s traditionally fried in. The dish’s unique texture comes from first boiling the belly to render the fat and tenderize the meat, then allowing it to air-dry to remove excess moisture. Finally, the pork is fried until golden on the outside, melt-in-your-mouth tender inside and…

Lechon Kawali (or fried pork belly) with crispy, crackling skin and juicy flesh can be achieved with just a few simple steps.