Lechon Kawali
Lechon Kawali
Crispy deep-fried pork belly with blistered golden skin—marinated in a vinegar-forward blend, then boiled, dried, and fried for maximum crackle.
Serves 8 · 2h 25m total time
The Story
Kapampangans are often called the culinary capital of the Philippines—lechon kawali is their answer when a whole lechon isn't practical. A vinegar-based marinade seasons the meat deeply; the real secret to crackling is boiling, drying the skin until it feels like leather, then frying hot.
Best paired with
Lechon sauce (liver-based), atchara, calamansi, and puso (hanging rice)
Lola's Tips
- ✦Marinate at least 4 hours or overnight—the vinegar tenderizes the meat and cuts through the richness of the belly.
- ✦Score the skin lightly before marinating so the vinegar mixture reaches the fat layer.
- ✦After boiling, pat the skin bone-dry with paper towels, then chill uncovered on a wire rack overnight—moisture is the enemy of crispiness.
- ✦A pinch of baking soda in the boil water helps the skin blister when it hits hot oil.
- ✦For extra crackle: fry once at 325°F to render fat, rest 10 minutes, then fry again at 375°F skin-side down until blistered.
- ✦Fry skin-side down first and stand back—oil will splatter when water leaves the skin.
Substitutions
- white vinegar → coconut vinegar (sukang tuba) for a deeper Filipino tang
- deep frying → air fryer at 400°F for 25–30 min after boiling and drying
Ingredients
-
1.5 kg pork belly slab, skin on
-
1 cup white vinegar
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¼ cup soy sauce
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10 garlic cloves, crushed
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4 bay leaves
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1 tbsp black peppercorns
Instructions
- 1
Score the pork skin in a crosshatch pattern, cutting through the skin but not deep into the meat. In a large bowl, combine vinegar, soy sauce, garlic, bay leaves, peppercorns, and 1 tbsp salt. Rub the marinade all over the belly, especially into the scored skin. Marinate at least 4 hours in the refrigerator, or overnight for best flavor.
- 2
Transfer the belly and all marinade to a wide pot. Add water and baking soda. Bring to a boil, skim foam, then simmer covered 60–75 minutes until a fork pierces the meat easily. The belly should be tender but still hold its shape.
- 3
Lift out the pork and drain well. Pat the skin completely dry with paper towels—there should be no visible moisture. Place skin-side up on a wire rack set over a tray. Refrigerate uncovered at least 4 hours, or overnight, until the skin feels dry and leathery to the touch.
- 4
Cut the slab into large chunks (about 2-inch squares) if you prefer, or fry whole and chop later. Let sit at room temperature 20 minutes before frying.
- 5
Heat oil to 325°F. Fry pork in batches, skin-side down, 8–10 minutes until lightly golden. Rest on a rack 10 minutes. Raise oil to 375°F and fry again, skin-side down, 5–8 minutes until the skin blisters and sounds crisp when tapped.
- 6
Drain on a rack or paper towels. Rest 10 minutes (the crackle sets as it cools). Chop into serving pieces. Serve with lechon sauce, calamansi, and atchara.
Kitchen Timer · 45 min prep first
100:00
