Lechon Kawali Crispy Pan Fried Roasted Pork
Indulge in the ultimate Filipino comfort food with Lechon Kawali, a delectable dish of crispy pan-fried roasted pork belly. This recipe expertly combines tender, juicy pork with an irresistibly golden, crunchy skin achieved through a unique two-step process of boiling and deep-frying. Infused with flavors from bay leaves, peppercorns, and salt during the simmering stage, the pork is then chilled to optimize skin crispiness before being fried to perfection. Served hot with a tangy soy vinegar dipping sauce, often spiced with chopped chili peppers, this dish is perfect for pairing with steamed rice. Whether it's for a special occasion or a satisfying weekday meal, Lechon Kawali delivers a delicious blend of textures and flavors that will keep you coming back for more.
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Recipe Information
Ingredients
- 1 kilogram Pork belly
- 6 cups Water
- 2 tablespoons Salt
- 2 teaspoons Whole black peppercorns
- 3 pieces Bay leaves
- 4 cups Vegetable oil
- 1 teaspoon Garlic powder (optional)
- 0.5 cup White vinegar (for dipping sauce)
- 0.25 cup Soy sauce (for dipping sauce)
- 1 tablespoon Chopped chili peppers (for dipping sauce, optional)
Instructions
Place the pork belly in a large pot and cover it with 6 cups of water.
Add the salt, whole black peppercorns, and bay leaves to the pot. Bring it to a boil over high heat.
Reduce the heat to medium and simmer for 1 hour or until the pork belly is tender but not falling apart. Skim off any foam that forms on the surface.
Remove the pork belly from the pot and allow it to cool completely. Pat it dry with paper towels then chill it in the refrigerator for at least 1 hour to firm up the skin.
Cut the pork belly into manageable pieces (either thick strips or squares) for frying.
Heat 4 cups of vegetable oil in a deep, heavy-bottomed skillet or pan over medium heat to about 180°C (350°F).
Fry the pork belly pieces in batches to avoid overcrowding the pan. Turn the pieces occasionally for even browning until the skin is golden and crispy (about 8-10 minutes per batch).
Remove the pork belly from the oil and drain on a wire rack or paper towels. If desired, sprinkle with garlic powder for extra flavor.
For the dipping sauce, mix the white vinegar, soy sauce, and chopped chili peppers in a small bowl.
Serve the lechon kawali hot with the dipping sauce on the side and steamed rice if desired.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.4 g | 438% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 392 mg | 8% | |
*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.
