Lechon Kawali is different from Chicharon, Kinupsan and Bagnet, though all this recipes are the crispy validation of how Filipinos know and love their pork.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Filipino
- 1kg Pork belly, skin on
- 1 pc. Large White Onion, chopped
- 1 pc. Garlic bulb, chopped
- 3 pcs Bayleaf
- 5 tps Black Peppercorns, cracked
- 8cups Water, to cover
- Salt to taste
- Oil for deep fying
- In a large pot, boil water and add Onion, Garlic, Bayleaf, Pepper and Salt.
- Add Pork Belly and boil until soft but not falling apart.
- Drain the pork and let it sit in the refrigerator for at least an hour or until it’s cooled.
- Heat the oil enough to cover the pork to about 180 deg. Celcius and season the pork with salt and pepper before frying.
- Cook the meat until golden brown and crispy.
- Remove pork and drain on a wire rack. Let it rest for about 10 min.
- Slice the Lechon into bite size and enjoy the juicy and crispy Lechon Kawali.
Here is another recipe showing how to cook Lechon Kawali.
- Serving Size: 96 g
- Calories: 530
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 56 g
- Cholesterol: 655 mg
Keywords: pork belly, crispy, lechon, pig parts, traditional