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Serves
US | Metric
Ingredients
To Boil the Pork
  • 1 kg Pork Belly Slices
  • 1 Lemon, halved
  • 1 tsp Black Peppercorns
  • 3 Bay Leaves
  • 1 Bulb of Garlic, roughly separate the cloves, keep skins on
  • 1 tbsp Salt
To Fry
  • 200 g Plain Flour
  • 100 g Cornflour
  • 2 tsps Salt
  • 2 tsps White Pepper
  • Crisp N Dry, for frying (or any vegetable oil of choice)
For the Dipping Sauce
  • ½ Red Onion, finely diced
  • 1 Garlic clove, peeled and crushed
  • 1 Red Chilli, finely diced
  • 2 tbsps Light Soy Sauce
  • 4 tbsps Rice Wine Vinegar
  • 1 tbsp Brown Sugar
  • Small handful of Coriander, roughly chopped
  • 1 tbsp Water
Lechon Kawali Lechon Kawali

Lechon Kawali

Lechon Kawali literally translates into ‘crispy pork’ it’s a popular dish in the Philippines and my other half’s favourite. Very simple to cook, you just need a little time to allow the pork to dry before frying it! The textures are just lovely, yes it’s a little naughty because you are deep frying but you’ve got to treat yourselves once in a while!

Prep 1 hour
Total 1 hour 30 minutes
  1. If you can boil the pork in advance it’s better as it will need time to completely dry before frying!
  2. Begin by placing a large deep saucepan on a high heat and place in the pork belly, lemon, bay leaves, peppercorns, salt and garlic bulb. Fill with water until all of the belly pieces are completely submerged. Bring to the boil then turn the heat down to medium. Place a lid on and let simmer for 1 hour, you want the pork to be cooked until tender but not falling apart. If it still feels a little tough after an hour, continue to cook for another 30mins.
  3. Drain the pork belly and place on a wire wrack to cool and dry. Whilst on the wrack, sprinkle the fatty parts of each slice with a little salt, this helps draw out any excess moisture, helping it crisp up when you start to fry. (Keep the water you boiled the pork belly in, it acts as a lovely stock for soups, ramens, gravies etc!)
  4. Whilst the pork is drying, you can make the dipping sauce. Simply combine all of the sauce ingredients together in a bowl whisking well so the salt and sugar dissolve. Set aside for later.
  5. Once the pork is dry, set a wide deep saucepan on a medium heat and pour in the Crisp N Dry oil until the pot is halfway full. You are deep frying so don’t be shy with the oil!
  6. In a large bowl or tray, combine all of the ingredients listed for frying. Mix together well.
  7. Begin placing a few pieces of the boiled belly into the flour, you may have to do this in batches so you don’t overcrowd the pan when frying. Check to see if the oil is hot enough by placing the tip of a piece of pork into the oil, if it begins to sizzle the oil will be ready.
  8. Dredge each piece in the seasoned flour and tap off any excess, carefully place into the hot oil and turn the heat up to medium/high. Bear in mind the pork is already cooked so this is simply to crisp it up and turn it a lovely golden colour. Fry for 4-5mins then remove with a slotted spoon and place on kitchen paper to drain the excess oil.
  9. Continue frying in batches until all of the pork is cooked. The texture is amazing, the meaty part of the pork pieces should be lovely and crispy and the fatty part will have cooked down so it’s gloriously velvety when you bite into it!
  10. Serve on a big platter with jasmine rice and that zingy dipping sauce you made earlier on the side. Be quick, it won’t last long!
Lechon Kawali Lechon Kawali

Lechon Kawali

Lechon Kawali literally translates into ‘crispy pork’ it’s a popular dish in the Philippines and my other half’s favourite. Very simple to cook, you just need a little time to allow the pork to dry before frying it! The textures are just lovely, yes it’s a little naughty because you are deep frying but you’ve got to treat yourselves once in a while!

favorite
print
like
Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
To Boil the Pork
  • 1 kg Pork Belly Slices
  • 1 Lemon, halved
  • 1 tsp Black Peppercorns
  • 3 Bay Leaves
  • 1 Bulb of Garlic, roughly separate the cloves, keep skins on
  • 1 tbsp Salt
To Fry
  • 200 g Plain Flour
  • 100 g Cornflour
  • 2 tsps Salt
  • 2 tsps White Pepper
  • Crisp N Dry, for frying (or any vegetable oil of choice)
For the Dipping Sauce
  • ½ Red Onion, finely diced
  • 1 Garlic clove, peeled and crushed
  • 1 Red Chilli, finely diced
  • 2 tbsps Light Soy Sauce
  • 4 tbsps Rice Wine Vinegar
  • 1 tbsp Brown Sugar
  • Small handful of Coriander, roughly chopped
  • 1 tbsp Water

  1. If you can boil the pork in advance it’s better as it will need time to completely dry before frying!
  2. Begin by placing a large deep saucepan on a high heat and place in the pork belly, lemon, bay leaves, peppercorns, salt and garlic bulb. Fill with water until all of the belly pieces are completely submerged. Bring to the boil then turn the heat down to medium. Place a lid on and let simmer for 1 hour, you want the pork to be cooked until tender but not falling apart. If it still feels a little tough after an hour, continue to cook for another 30mins.
  3. Drain the pork belly and place on a wire wrack to cool and dry. Whilst on the wrack, sprinkle the fatty parts of each slice with a little salt, this helps draw out any excess moisture, helping it crisp up when you start to fry. (Keep the water you boiled the pork belly in, it acts as a lovely stock for soups, ramens, gravies etc!)
  4. Whilst the pork is drying, you can make the dipping sauce. Simply combine all of the sauce ingredients together in a bowl whisking well so the salt and sugar dissolve. Set aside for later.
  5. Once the pork is dry, set a wide deep saucepan on a medium heat and pour in the Crisp N Dry oil until the pot is halfway full. You are deep frying so don’t be shy with the oil!
  6. In a large bowl or tray, combine all of the ingredients listed for frying. Mix together well.
  7. Begin placing a few pieces of the boiled belly into the flour, you may have to do this in batches so you don’t overcrowd the pan when frying. Check to see if the oil is hot enough by placing the tip of a piece of pork into the oil, if it begins to sizzle the oil will be ready.
  8. Dredge each piece in the seasoned flour and tap off any excess, carefully place into the hot oil and turn the heat up to medium/high. Bear in mind the pork is already cooked so this is simply to crisp it up and turn it a lovely golden colour. Fry for 4-5mins then remove with a slotted spoon and place on kitchen paper to drain the excess oil.
  9. Continue frying in batches until all of the pork is cooked. The texture is amazing, the meaty part of the pork pieces should be lovely and crispy and the fatty part will have cooked down so it’s gloriously velvety when you bite into it!
  10. Serve on a big platter with jasmine rice and that zingy dipping sauce you made earlier on the side. Be quick, it won’t last long!