Low Sodium Lechon Kawali
Satisfy your cravings for crispy, golden pork belly with this Low Sodium Lechon Kawali—a healthier twist on the beloved Filipino classic! This recipe gives you all the indulgent crunch of traditional lechon kawali, but with a sodium-conscious approach that doesn’t skimp on flavor. Simmered in an aromatic blend of bay leaves, black peppercorns, and garlic before being deep-fried to perfection in coconut oil, this dish boasts juicy, tender meat and irresistibly crackling skin. Pair it with a tangy homemade vinegar dipping sauce to elevate every bite. Perfect for family dinners or weekend feasts, this low-sodium version ensures you can enjoy a guilt-free indulgence without compromising on taste. Add a side of steamed vegetables or rice to complete this Filipino favorite!
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 3 pieces Bay leaves
- 1 tablespoon Black peppercorns
- 5 cloves Garlic cloves
- 8 cups Water
- 1 cup White vinegar
- 1 piece Bay leaves (for dipping sauce)
- 1 teaspoon Black peppercorns (for dipping sauce)
- 1 tablespoon Sugar
- 2 cups Coconut oil (for frying)
Instructions
Rinse and clean the pork belly thoroughly. Pat it dry with paper towels.
Place the pork belly in a large pot and add water to cover the meat. Add bay leaves, black peppercorns, and garlic cloves to the pot.
Bring the pot to a boil over high heat, then lower the heat to a simmer. Cook for about 60 minutes or until the pork is tender.
Remove the pork belly from the pot and let it rest on a wire rack set over a baking sheet to drain and cool. Allow it to air-dry and cool in the refrigerator for at least 30 minutes to help ensure a crispier skin.
After cooling, cut the pork belly into thick strips of about 2 inches wide for easier frying.
Heat the coconut oil in a deep pan or wok to 350°F (175°C). Ensure there is enough oil to submerge the pork pieces.
Once the oil is hot, carefully add the pork pieces in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Transfer the cooked pork to a wire rack or paper towel-lined plate to drain excess oil.
To make the vinegar dipping sauce, combine white vinegar, a bay leaf, black peppercorns, and sugar in a small saucepan. Bring to a simmer over low heat for about 5 minutes.
Remove the dipping sauce from heat and let it cool before serving.
Serve the crispy Lechon Kawali with the prepared vinegar dipping sauce for a low sodium alternative of this flavorful dish.
Nutrition Facts
Calories |
8949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 956.0 g | 1226% | |
| Saturated Fat | 581.9 g | 2910% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 12.7 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1538 mg | 33% | |
*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.
