Crispylicious Lechon Kawali: A Filipino Deep-Fried Pork Belly Delight

Lechon Kawali, a Filipino culinary masterpiece, is essentially deep-fried pork belly. Its name literally translates to “lechon in a pot” (kawali), signifying that it’s prepared like lechon (roasted pig) but cooked in a deep pot. This dish boasts an incredibly crispy skin and succulent, tender meat, making it a favorite at Filipino gatherings, restaurants, and homes. While the process involves multiple steps, the result is well worth the effort. This article will guide you through creating the perfect Lechon Kawali, offering tips and tricks for achieving that irresistible crunch and savory flavor.

Why Lechon Kawali is a Filipino Staple

Lechon Kawali’s popularity stems from its irresistible combination of textures and flavors. The crackling, deeply golden skin gives way to juicy, flavorful meat that simply melts in your mouth. It’s a versatile dish often served as a main course, appetizer, or pulutan (bar snack), and it pairs perfectly with a variety of dipping sauces, most commonly lechon sauce (a sweet and tangy liver-based sauce), vinegar, or soy sauce with chili.

Beyond its deliciousness, Lechon Kawali also holds cultural significance. It’s often present at Filipino celebrations, family gatherings, and fiestas, symbolizing abundance and festivity. Sharing Lechon Kawali is a way to connect with loved ones and celebrate special occasions.

The Secret to Crispy Lechon Kawali: A Step-by-Step Guide

The key to achieving perfect Lechon Kawali lies in a combination of proper preparation, seasoning, and the right cooking technique. Here’s a detailed guide to help you create this Filipino delicacy at home:

Ingredients:

* 2-3 lbs Pork Belly, skin on (choose a piece with even thickness for uniform cooking)
* 8 cups Water
* 2 tbsp Salt (adjust to taste)
* 1 tbsp Whole Black Peppercorns
* 4-5 Bay Leaves
* 4-5 cloves Garlic, crushed
* 2 tbsp Cooking Oil (for deep frying; use a high smoke point oil like canola, vegetable, or peanut oil)
* Optional: 1 tbsp Fish Sauce (patis) – adds umami

Equipment:

* Large Pot
* Deep Fryer or Large, Heavy-Bottomed Pot
* Tongs or Spider Strainer
* Paper Towels
* Meat Thermometer (optional, but recommended)

Instructions:

Step 1: Preparing the Pork Belly

1. **Clean and Score the Skin:** Rinse the pork belly thoroughly under cold water. Pat it dry with paper towels. Using a sharp knife or box cutter, score the skin in a crosshatch pattern. Be careful not to cut too deep into the meat, just through the skin. This scoring helps render the fat and create a crispy texture.
2. **Boiling the Pork Belly:** In a large pot, combine the water, salt, peppercorns, bay leaves, and crushed garlic. Bring to a boil over high heat.
3. **Submerge the Pork:** Gently place the pork belly in the boiling water, ensuring it’s completely submerged. If necessary, weigh it down with a heat-safe plate or pot lid to keep it submerged. The skin should always be underwater.
4. **Simmer and Tenderize:** Reduce the heat to low, cover the pot, and simmer for approximately 1 to 1.5 hours, or until the pork is tender. The internal temperature should reach around 190-200°F (88-93°C) if using a meat thermometer. Piercing the pork with a fork should feel easy and offer little resistance.
5. **Optional Fish Sauce Addition:** About 30 minutes before the end of the simmering time, add the fish sauce (patis) for an extra layer of savory flavor. This is entirely optional but highly recommended for enhanced umami.

Step 2: Drying and Chilling the Pork Belly

1. **Remove and Drain:** Carefully remove the pork belly from the pot using tongs or a slotted spoon. Place it on a wire rack set over a baking sheet to drain excess water.
2. **Pat Dry Thoroughly:** Pat the pork belly completely dry with paper towels. This is a crucial step to ensure the skin crisps up properly during frying. Remove as much moisture as possible.
3. **Chill in the Refrigerator:** Place the pork belly, uncovered, in the refrigerator for at least 4-6 hours, or preferably overnight. This chilling process further dries out the skin, drawing out remaining moisture. The cold air helps to firm up the skin and render the fat, resulting in a much crispier texture.

Step 3: Deep Frying the Pork Belly

1. **Prepare the Frying Oil:** Pour the cooking oil into a deep fryer or a large, heavy-bottomed pot. Ensure there’s enough oil to completely submerge the pork belly. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the oil temperature for accurate frying.
2. **First Fry (Low and Slow):** Carefully lower the pork belly into the hot oil, skin-side down. Fry for approximately 15-20 minutes, maintaining the oil temperature. This initial fry renders the fat and starts the crisping process. Monitor the pork closely, and adjust the heat as needed to prevent burning.
3. **Remove and Drain (Rest):** Remove the pork belly from the oil and place it on a wire rack to drain for about 10-15 minutes. This resting period allows the internal temperature to equalize and further dries the skin.
4. **Second Fry (High Heat for Crispy Skin):** Increase the oil temperature to 375-400°F (190-205°C). Carefully lower the pork belly back into the hot oil, skin-side down. Fry for another 5-8 minutes, or until the skin is deeply golden brown, puffed up, and incredibly crispy. This second fry is what creates the ultimate crackling texture.
5. **Final Drain and Rest:** Remove the Lechon Kawali from the oil and place it on a wire rack lined with paper towels to drain excess oil. Allow it to rest for a few minutes before carving.

Step 4: Carving and Serving

1. **Carve into Bite-Sized Pieces:** Using a sharp knife, carefully carve the Lechon Kawali into bite-sized pieces, ensuring you get a piece of the crispy skin and tender meat in each serving.
2. **Serve Immediately:** Lechon Kawali is best served immediately while the skin is still hot and crispy. Serve with your favorite dipping sauce, such as lechon sauce, vinegar, or soy sauce with chili.
3. **Garnish (Optional):** Garnish with chopped green onions or cilantro for a pop of color and freshness.

Tips and Tricks for Perfect Lechon Kawali

* **Choose the Right Pork Belly:** Opt for a pork belly with even thickness and a good balance of meat and fat. The skin should be smooth and free of blemishes.
* **Score the Skin Properly:** Scoring the skin is essential for creating a crispy texture. Make sure to score it in a crosshatch pattern, cutting through the skin but not too deep into the meat.
* **Boil Until Tender:** Boiling the pork belly until it’s tender is crucial for achieving a succulent texture. Use a meat thermometer to ensure it reaches the proper internal temperature.
* **Dry Thoroughly:** Thoroughly drying the pork belly after boiling is essential for crispy skin. Use paper towels to remove as much moisture as possible.
* **Chill Overnight:** Chilling the pork belly in the refrigerator overnight further dries out the skin and helps it crisp up during frying.
* **Maintain Oil Temperature:** Maintaining the correct oil temperature is crucial for successful deep frying. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
* **Double Fry for Extra Crispiness:** The double frying technique ensures that the skin is incredibly crispy and the meat is cooked through.
* **Don’t Overcrowd the Fryer:** Fry the pork belly in batches if necessary to avoid overcrowding the fryer, which can lower the oil temperature and result in soggy Lechon Kawali.
* **Season Generously:** Don’t be afraid to season the pork belly generously with salt and other spices to enhance the flavor.
* **Serve Immediately:** Lechon Kawali is best served immediately while the skin is still hot and crispy.

Dipping Sauce Options

Lechon Kawali is traditionally served with a variety of dipping sauces. Here are some popular options:

* **Lechon Sauce:** A sweet and tangy liver-based sauce that is the classic accompaniment to lechon. You can find it in Filipino grocery stores or make it from scratch.
* **Vinegar:** Simple vinegar with chopped onions, garlic, and chili peppers provides a refreshing and tangy contrast to the richness of the pork.
* **Soy Sauce with Chili:** A mixture of soy sauce, vinegar, chopped onions, garlic, and chili peppers adds a salty, savory, and spicy kick.
* **Spicy Vinegar:** Add chili peppers or chili flakes to plain vinegar for an extra spicy dipping sauce.
* **Sweet Chili Sauce:** A store-bought sweet chili sauce offers a sweet and spicy flavor profile.
* **Sarsa ni Mang Tomas:** Another popular commercially available lechon sauce.

Variations on Lechon Kawali

While the basic recipe for Lechon Kawali remains consistent, there are some variations you can try:

* **Spicy Lechon Kawali:** Add chili powder or cayenne pepper to the boiling liquid or rub it onto the pork belly before frying for a spicy kick.
* **Garlic Lechon Kawali:** Add more garlic to the boiling liquid or rub minced garlic onto the pork belly before frying for a more intense garlic flavor.
* **Herbed Lechon Kawali:** Add fresh herbs like rosemary, thyme, or oregano to the boiling liquid for an aromatic twist.
* **Air Fryer Lechon Kawali:** While not the traditional method, you can achieve a similar result using an air fryer. The skin might not be as crispy as deep-fried Lechon Kawali, but it’s a healthier alternative. Reduce the boiling time, dry the pork very well, and spray with oil before air frying at a high temperature until crispy.

Serving Suggestions

Lechon Kawali can be served in a variety of ways:

* **As a Main Course:** Serve with steamed rice, vegetables, and your favorite dipping sauce.
* **As an Appetizer:** Cut into smaller pieces and serve with toothpicks as a party snack.
* **As Pulutan (Bar Snack):** Serve with beer or other alcoholic beverages.
* **In Lechon Kawali Sisig:** Chop the Lechon Kawali into small pieces and use it as the main ingredient in sisig, a popular Filipino dish made with chopped pork, onions, chili peppers, and calamansi.
* **In Lechon Kawali Sinigang:** Add Lechon Kawali to sinigang, a sour and savory Filipino soup.

Health Considerations

Lechon Kawali is a rich and fatty dish, so it’s important to consume it in moderation. It’s high in calories, saturated fat, and cholesterol. If you’re concerned about your health, consider making air fryer Lechon Kawali or trimming off excess fat before cooking.

Storage and Reheating

Leftover Lechon Kawali can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the following methods:

* **Oven:** Preheat your oven to 350°F (175°C). Place the Lechon Kawali on a baking sheet and bake for 10-15 minutes, or until heated through and the skin is crispy.
* **Air Fryer:** Air fry the Lechon Kawali at 350°F (175°C) for 5-7 minutes, or until heated through and the skin is crispy.
* **Skillet:** Heat a skillet over medium heat. Add the Lechon Kawali and cook for a few minutes per side, until heated through and the skin is crispy. Be careful not to burn the skin.

## Conclusion

Lechon Kawali is a truly special Filipino dish that is sure to impress your family and friends. With its crispy skin, tender meat, and savory flavor, it’s a culinary experience that you won’t soon forget. While the process may seem daunting at first, with the right ingredients, equipment, and techniques, you can easily create this Filipino classic at home. So, gather your ingredients, put on your apron, and get ready to enjoy the crispylicious goodness of Lechon Kawali! This recipe will guide you through the process of making delicious Lechon Kawali. Enjoy!