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How to Make Lechon Kawali or Deep Fried Pork Belly

Lechon Kawali or Deep Fried Pork Belly Recipe by Philippine Cuisine
Ingredients: serve 6
5 cloves garlic
1kg pork belly slab(liempo) about 4 x 6 in
1 bay leaf
1 tbsp salt
Enough water to cover pork
8 cups cooking oil for deep frying

Crush the garlic cloves

Place he pork belly, garlic, bay leaf, and salt in a stock pot and fill with water to cover.

Bring to a boil and reduce to simmer. Continue to cook for about 1 hour or until fork tender. Remove the scum as it surfaces.

Remove pork from liquid(save the stock for future use) and allow to dry out inside the oven set at warm temperature. 93C or 200F, for one hour


Heat the cooking oil and deep fry pork slab skin down(make sure the pork is completely submerged in oil). Adjust heat to low and fry slowly for 15 to 20 minutes until or golden brown.

Drain in a strainer and allow to cool to room temperature. (at this stage, the fried pork is ready to be refried or kept in the freezer for future use.)
Just before serving:
Fry the pork again in the same oil

Option one for crunchier result:
Cut into 1 in cube and deep fry over high heat for about 5 – 10 minutes or until golden brown. Fish out with a strainer and place on a platter lined with paper towels.

Option two for moist inner meat:
Fry the whole slab for the second time over high heat, skin side down, 5 – 10 minutes or until golden brown. When done, cut into 1 in cubes. End.

How to Make Lechon Kawali or Deep Fried Pork Belly

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