Paleo Lechon Kawali
Indulge in the irresistible crunch and rich flavor of **Paleo Lechon Kawali**, a healthier twist on the classic Filipino pork dish. Made with tender pork belly slow-simmered with bay leaves, then air-dried and fried to golden perfection in coconut oil, this recipe ensures a crispy skin and moist meat that are completely Paleo-friendly. A flavorful spice rub of garlic powder, onion powder, paprika, and sea salt enhances each bite, offering layers of smoky, savory goodness. With no gluten, refined sugar, or processed oils, this dish is perfect for those looking to enjoy a guilt-free version of a traditional favorite. Serve it piping hot with a tangy, Paleo-approved dipping sauce, and bring a deeply satisfying crunch to your next meal! **Keywords: Paleo Lechon Kawali, crispy pork belly, healthy Filipino recipes, gluten-free pork dish, Paleo-friendly pork recipes**.
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Recipe Information
Ingredients
- 2 pounds pork belly
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup coconut oil
- 2 pieces bay leaves
- 4 cups water
Instructions
Rinse the pork belly under cold water and pat dry using paper towels.
In a large pot, combine 4 cups of water, 1 tablespoon of sea salt, and 2 bay leaves, and bring it to a boil.
Once boiling, add the pork belly to the pot. Reduce to a simmer and cook for about 60 minutes or until the meat is just tender.
Remove the pork belly from the pot and transfer to a wire rack to drain and cool slightly.
In a small bowl, mix together the remaining sea salt, black pepper, garlic powder, onion powder, and paprika.
While still warm, rub the spice mixture all over the pork belly. Let it air dry on the rack for at least 30 minutes or until the surface is dry.
Once the pork has dried, cut it into 1-inch thick slices.
Heat the coconut oil in a large, deep pan or skillet over medium-high heat until it's hot and shimmering.
Carefully add the sliced pork belly, skin side down, and fry them in batches to avoid overcrowding the pan.
Fry each batch for about 8-10 minutes or until the pieces are golden brown and crispy.
Remove the pork from the pan and let it drain on paper towels to remove excess oil.
Serve the crispy Paleo Lechon Kawali hot with your choice of Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 325 mg | 7% | |
*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.
