Lechon Kawali (Filipino Crispy Fried Pork Belly) Recipe – a delicious recipe with pork belly, cloves garlic, bay leaves, black peppercorns, soy sauce, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place pork belly, skin side down, in a large pot and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
2
Remove pork from refrigerator and cut into 3/4-inch slices.
3
Fill a wok or Dutch oven at least 4 inches oil and heat to 375u00b0F over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into 1/2-inch pieces. Serve immediately with vinegar for dipping.
804
kcal
Calories
32
g
Fat
55
g
Carbs
73
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds boneless skin-on pork belly, cut in half, 8 medium cloves garlic, smashed, 2 bay leaves, 1 tablespoon black peppercorns, and more.
Yes, Lechon Kawali (Filipino Crispy Fried Pork Belly) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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