Keto Lechon Kawali
Indulge in the irresistible crunch and savory richness of Keto Lechon Kawali, a low-carb twist on the beloved Filipino classic. Featuring tender pork belly simmered with aromatic bay leaves, garlic powder, and black pepper, this recipe takes it to the next level by frying the pork to golden perfection in coconut oil—a keto-friendly fat that adds delicious depth of flavor. Effortlessly crispy thanks to expert techniques like pricking the skin and drying thoroughly, this dish is an ideal centerpiece for family meals or keto dinner parties. Serve it with a tangy, keto-approved dipping sauce or enjoy it on its own for a satisfying treat that's crispy outside and juicy inside. Perfect for those following a ketogenic lifestyle, this Keto Lechon Kawali is a testament to how bold flavors and textures can shine without the carbs!
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 3 pieces Bay leaves
- 4 cups Water
- 1 cup Coconut oil
Instructions
Start by cleaning the pork belly. Rinse it under cold water and pat dry with paper towels.
Place the pork belly in a large pot and cover it with water. Add the salt, black pepper, garlic powder, and bay leaves.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Allow the pork belly to cook for about 45 minutes until it's tender but not falling apart.
Once cooked, remove the pork belly from the water and pat it dry with paper towels. Let it cool slightly so it's easier to handle.
Prick the skin of the pork belly all over with a fork; this will help the skin crisp up beautifully.
Rub the pork belly with salt and let it sit for about 15 minutes to draw out moisture from the skin.
In a large heavy-bottom pan, heat the coconut oil over medium-high heat. The oil needs to be hot enough for frying, but not smoking.
Carefully add the pork belly into the hot oil. Be cautious as the oil will splatter. Fry the pork belly on all sides until crispy and golden brown. This should take about 10-15 minutes per side.
Once fried, remove the pork belly and place it on a wire rack to let any excess oil drip off. This keeps the bottom of the pork from getting soggy.
Let the lechon kawali rest for a few minutes, then chop it into bite-sized pieces with a sharp knife.
Serve your keto lechon kawali with a keto-friendly dipping sauce, such as a soy sauce-vinegar mixture or simply enjoy it as is.
Nutrition Facts
Calories |
6726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 703.0 g | 901% | |
| Saturated Fat | 360.0 g | 1800% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 7774 mg | 338% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
