Filipino Lechon Kawali (Deep-Fried Crispy Pork Belly)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side Dish
Cuisine: Filipino
Serves: 4 servings
Ingredients
  • 2 lbs boneless, skin-on pork belly
  • 5 large cloves garlic
  • 1 medium onion
  • 2 tbsp sea salt
  • 1 tbsp whole peppercorns
  • 2 large dried bay leaves
  • Water
  • Vegetable oil for frying
Instructions
  1. Remove both ends of onion and peel. Cut the onion in half lengthwise. Place onion half cut side down and then cut crosswise. Repeat with the other half. Set aside.
  2. Smash garlic cloves with the flat side of the knife. Remove the skin and set aside.
  3. Wash pork belly under cold running water. Place the slab of pork, smashed garlic cloves, onion, salt, peppercorns, and bay leaves into a large cooking pot. Add enough water to cover.
  4. Place pot on the stove and bring to a boil over high heat. Once it boils, turn down heat to medium low and simmer for one hour until the meat is tender, removing scum (that dark layer of froth that rises to the top) with a spoon. To check pork belly for doneness, poke with the tip of a knife or pork. It should cut through easily.
  5. Turn off heat and remove meat from pot using a tong, then place on a baking sheet lined with paper towels. Wipe excess moisture and let it cool to room temperature. Refrigerate overnight to air-dry. Note: Don’t throw away the pork stock. Strain and place in a container, then freeze or refrigerate for later use. It gives excellent flavors to soups and also a great when making pancit.
  6. To fry the lechon kawali:
  7. Remove pork belly from the fridge and cut in half crosswise. (optional step)
  8. Turn on stove to medium high. Fill a deep wok or frying pan with enough vegetable oil (about 4-6 cups). Wait for the oil to get very hot (shimmering but not smoking) and add the pork belly in to fry. Place a splatter guard on top of the pan and step back while it’s frying. The oil will bubble and you’ll hear a lot of noise at first. After about 3 minutes or so, dip your fingers in a bowl of cold water and carefully lift the splatter guard and sprinkle water into the oil. DO this a couple of times until the pork belly finished frying and it turns golden brown, and the skin looks puffy. But again, please exercise extreme caution!
  9. Remove the meat from the pan and place on a plate lined with paper towels to drain excess oil.
  10. Let it cool completely before slicing into serving portions. Arrange on a plate and serve with dipping sauce of choice.
Recipe by Russian Filipino Kitchen at http://www.russianfilipinokitchen.com/2015/03/10/filipino-lechon-kawali-deep-fried-crispy-pork-belly/