Lechon Kawali

Lechon Kawali

5 from 1 review

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.


  • 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


  1. In a large pot, boil water and add Onion, Garlic, Bayleaf, Pepper and Salt.
  2. Add Pork Belly and boil until soft but not falling apart.
  3. Drain the pork and let it sit in the refrigerator for at least an hour or until it’s cooled.
  4. Heat the oil enough to cover the pork to about 180 deg. Celcius and season the pork with salt and pepper before frying.
  5. Cook the meat until golden brown and crispy.
  6. Remove pork and drain on a wire rack. Let it rest for about 10 min.
  7. Slice the Lechon into bite size and enjoy the juicy and crispy Lechon Kawali.


Here is another recipe showing how to cook Lechon Kawali.


Keywords: pork belly, crispy, lechon, pig parts, traditional