There’s nothing quite like the heartwarming crunch of Crispy Lechon Kawali—the perfect centerpiece for any gathering or a comforting feast enjoyed solo. It’s amazing how a simple slab of pork belly, combined with garlic, onions, and a touch of care, transforms into a dish that crackles with flavor and texture!
I stumbled upon this recipe on a particularly cozy evening when I was yearning for a taste of home that went far beyond takeout. The first time I tasted Lechon Kawali, I was captivated by its gloriously crispy skin and succulent meat—an experience that echoed with each satisfying bite.
This recipe promises that same delightful experience but with the added joy of creating it in your own kitchen. With its easy preparation and a few hours of drying time, you’ll be rewarded with a stunning dish that dazzles both the eyes and the palate. So, grab your apron and get ready to impress yourself (and anyone lucky enough to share this meal with you) with the best Lechon Kawali around!
Why is Best Lechon Kawali So Irresistible?
When you experience Crispy Lechon Kawali, you’ll uncover a world of flavor and satisfaction!
- Exquisite Crunch: The perfectly fried skin delivers a glorious crisp that contrasts beautifully with the tender meat beneath.
- Simple Preparation: With straightforward steps, this dish is achievable for anyone—from home cooks to seasoned chefs.
- Flavor Fusion: Marinated in savory patis and spices, every bite bursts with rich, complex tastes that evoke comfort.
- Versatile Appeal: Serve it as a stunning centerpiece for gatherings or a cozy indulgence for yourself.
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Impressive Presentation: Its stunning golden-brown color and crackling texture will wow your guests and make for an amazing Instagram shot!
This recipe truly captures the essence of a beloved classic, and you’ll enjoy every minute of its delightful preparation.
Best Lechon Kawali Ingredients
Get ready to dive into deliciousness with the best Lechon Kawali you’ll ever make!
For the Marinade
- patis – a key ingredient that adds umami depth to the pork.
- garlic cloves – crushed to infuse an aromatic flavor into the marinade.
- large-diced onion – adds sweetness and richness to the dish.
- bay leaves – impart a subtle earthy aroma that enhances the overall taste.
- whole peppercorns – adds a gentle heat and complexity to the marinade.
- water – used to ensure the pork belly is submerged during cooking for tender results.
For the Pork
- whole slab pork belly (liempo) – the star of the dish, skin-on for that irresistible crunch.
- salt – a vital ingredient for seasoning and drying the skin to achieve maximum crispiness.
For Frying
- neutral oil – essential for deep frying, choose one with a high smoke point for the best results.
With these ingredients, you’re on your way to crafting the best Lechon Kawali that will have everyone asking for seconds!
How to Make Crispy Lechon Kawali
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Combine Ingredients: In a large pot, mix together patis, garlic, onions, bay leaves, peppercorns, and water. Stir well, then carefully lower the pork belly in, ensuring it’s skin-side up and fully submerged. Add extra water or patis if needed.
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Simmer: Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cover the pot and let it cook for 1 to 1 ½ hours until the pork is tender but doesn’t fall apart.
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Cool and Season: Carefully lift the pork out and place it skin-side up on a wire rack over a baking sheet. Allow it to cool at room temperature. Pat the skin dry with paper towels, sprinkle with a generous amount of salt, rub it in, and refrigerate uncovered for 1 hour.
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Dry Further: After the initial hour, remove the pork from the fridge and pat the skin dry once more. Place it back in the fridge uncovered for at least 3 additional hours or overnight to ensure crispy skin.
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Heat Oil: In a deep, heavy-bottomed pot or wok, heat the oil to 375°F. Carefully lower the pork belly in, skin-side down, being mindful to position it gently. Move the pork occasionally to avoid burning.
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Fry the Skin: As the skin begins to blister and turn medium brown, flip the pork carefully to cook the other side. Continue frying, basting the skin frequently with the hot oil.
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Achieve Crispiness: When the meat is golden brown, lift it from the oil and keep basting the skin until it becomes golden brown and irresistibly crispy.
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Serve: Allow the pork to rest on a wire rack for a few minutes. Slash into thick slices or hearty chunks and serve warm with your favorite dipping sauce.
Optional: Serve with a sprinkle of fresh herbs for a pop of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Crispy Lechon Kawali
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Room Temperature: Let the crispy Lechon Kawali cool completely before storing; it can sit out for up to 2 hours.
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Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain crispiness, reheat in the oven instead of the microwave.
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Freezer: For longer storage, wrap the Lechon Kawali tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months.
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Reheating: To bring back that delightful crunch, reheat from frozen in the oven at 375°F for 20-30 minutes, ensuring the skin crisps up again. Enjoy the best Lechon Kawali with each bite!
Make Ahead Options
These Best Lechon Kawali are a fantastic choice for busy cooks looking to enjoy restaurant-quality flavors at home! You can prepare the marinade and submerge the pork belly in it up to 24 hours in advance, ensuring it marinates thoroughly. Once cooked, allow the pork to cool before patting the skin dry and refrigerating it uncovered for at least 4 hours or ideally overnight to maintain that essential crispiness. When you’re ready to serve, heat the oil and fry the pork belly until golden brown, basting constantly for that perfect crunch. With these make ahead steps, you’ll enjoy a flavorful meal that’s just as impressive without the last-minute rush.
Best Lechon Kawali Variations
Feel free to play around with this classic recipe and let your taste buds lead the way!
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Spicy Kick: Add chopped chili peppers to the marinade for a delightful heat that contrasts beautifully with the savory pork.
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Herb-Infused: Toss in fresh herbs like rosemary or thyme while marinating for an aromatic twist to the traditional flavor profile.
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Coconut Twist: Use coconut oil instead of neutral oil for frying to deliver a hint of tropical sweetness that matches irresistibly with the pork.
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Garlic Lover’s: Increase the garlic cloves in the marinade; you’ll enhance that beloved aromatic essence with every single bite!
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Sweet Touch: Mix in a tablespoon of brown sugar or honey to your marinade for a sweet undertone that perfectly balances the saltiness.
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Crispy Cracklins: After frying, reserve some of the cracked pork skin to make crispy cracklins—a crunchy accompaniment that adds extra texture and flavor.
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Pickle Perfection: Serve with a side of pickle relish or pickled vegetables to bring a tangy, refreshing contrast to the rich pork belly.
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Asian Fusion: Marinate or serve the Lechon Kawali with hoisin sauce and sesame seeds for an unexpected yet delightful Asian flavor twist.
What to Serve with Crispy Lechon Kawali?
Elevate your home dining experience and create a feast that’s bursting with flavors and textures!
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Garlic Rice: The aromatic rice pairs beautifully with the rich flavors of the pork, soaking up every delicious drop of sauce. This simple yet hearty dish is a classic companion that makes the meal more fulfilling.
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Sinigang Soup: A tangy Filipino tamarind soup balances the dish’s richness with its vibrant flavors, offering a refreshing contrast that keeps every bite exciting. Its warmth soothes the soul, making your meal feel truly complete.
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Spicy Vinegar Dip: A zesty sauce made with chili and vinegar adds a vibrant kick to the rich pork. The sharp acidity cuts through the unctuousness of the meat, highlighting its delicious crispiness.
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Pickled Vegetables: Crunchy, tangy pickled veggies offer a refreshing palate cleanser that brightens up each bite. The acidity of the pickles enhances the overall flavor profile, creating a delightful balance.
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Fresh Green Salad: Light and crisp greens with a citrus vinaigrette provide a bright contrast to the crispy lechon, making each mouthful feel lighter and more vibrant. The freshness complements the richness, making for a harmonious meal.
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Chilled Beer: A cold beer with a hint of bitterness pairs perfectly with the salty crunch of Lechon Kawali, enhancing the flavors in a delightful way. It’s an ideal choice for those looking to unwind with friends or family.
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Flan for Dessert: End your meal on a sweet note with a creamy flan; its smooth texture and caramel flavor are the perfect way to wrap up the feast. This delightful dessert adds a touch of indulgence, making your dining experience feel extra special.
Tips for the Best Lechon Kawali
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Choose Quality Pork: Opt for fresh, high-quality pork belly with a good balance of meat and fat for the best Lechon Kawali experience.
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Marination Time: Don’t rush the marination! Allow the pork to chill uncovered in the fridge for at least 4 hours to ensure a crispy skin.
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Pat Dry Well: Moisture is the enemy of crispiness! Be sure to pat the skin dry thoroughly before frying, and sprinkle salt to aid drying.
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Monitor Oil Temperature: Use a thermometer to maintain the oil at 375°F; overheating can causeburn spots while underheating will lead to sogginess.
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Baste Frequently: Keep basting the skin with hot oil during frying for even cooking and an irresistible crunch.
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Rest Before Serving: Allow the cooked pork to rest for a few minutes to make slicing easier and keep the meat juicy.
Crispy Lechon Kawali Recipe FAQs
How do I choose the right pork belly for the best Lechon Kawali?
Absolutely! Look for a slab of pork belly that has a nice balance of meat and fat. You want the skin to be intact and unblemished, without dark spots or excessive moisture. Freshness is key; a pork belly that is bright pink with a good layer of fat will yield the most flavorful and crispy results!
What’s the best way to store leftover Lechon Kawali?
Very good question! Let your crispy Lechon Kawali cool completely to room temperature, then transfer it to an airtight container. It can be safely stored in the refrigerator for up to 3 days. To keep that delightful crunch when reheating, I recommend using the oven at 375°F to warm it instead of the microwave.
Can I freeze crispy Lechon Kawali?
Yes! Freezing is a great option for prolonging its deliciousness. First, wrap the Lechon Kawali tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, reheat directly from frozen in the oven at 375°F for about 20-30 minutes, basting with a little oil to revive that crispy skin.
What should I do if my skin doesn’t turn out crispy?
No worries, everyone has been there! If your skin didn’t crisp up as expected, there are a few troubleshooting steps you can take. First, make sure you thoroughly pat the skin dry and season it with salt before frying. Additionally, maintaining an oil temperature of 375°F is crucial; too low will result in sogginess, while too high can burn. Lastly, if all else fails, you can broil it for the last few minutes in the oven to achieve that crunchy texture.
Are there any dietary considerations I should be aware of with Lechon Kawali?
Absolutely, it’s always good to check! Lechon Kawali is primarily made from pork, so it’s not suitable for vegetarians or vegans. Additionally, if someone has dietary restrictions related to gluten or certain preservatives, be sure to select your ingredients carefully, especially any marinades. If you’re serving it to pets, remember that the rich seasoning may not be safe for them, so it’s best to keep the dish just for humans.
Savor the Best Lechon Kawali for Crispy Pork Belly Bliss
Ingredients
Equipment
Method
- Combine Ingredients: In a large pot, mix together patis, garlic, onions, bay leaves, peppercorns, and water. Stir well, then carefully lower the pork belly in, ensuring it's skin-side up and fully submerged.
- Simmer: Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cover the pot and let it cook for 1 to 1 ½ hours until the pork is tender.
- Cool and Season: Carefully lift the pork out and place it skin-side up on a wire rack over a baking sheet. Pat the skin dry with paper towels, sprinkle with salt, rub it in, and refrigerate uncovered for 1 hour.
- Dry Further: After the initial hour, remove the pork from the fridge and pat the skin dry once more. Place it back in the fridge uncovered for at least 3 additional hours or overnight.
- Heat Oil: In a deep pot or wok, heat the oil to 375°F. Carefully lower the pork belly in, skin-side down.
- Fry the Skin: As the skin begins to blister and turn medium brown, flip the pork carefully to cook the other side.
- Achieve Crispiness: When the meat is golden brown, lift it from the oil and keep basting the skin until it becomes golden brown and crispy.
- Serve: Allow the pork to rest on a wire rack for a few minutes. Slash into thick slices or chunks and serve warm.