Lechon Kawali Recipe Deep Fried: Crispy Skin and Melt-in-Your-Mouth Pork

I’ve burned through three batches of pork belly trying to nail this dish. Between you and me, the secret is patience—low and slow first, then a final fry for that crispy finish.

This method transforms tough pork belly into tender meat with skin so shatteringly crispy it crackles with every bite. No fancy equipment needed, just a pot, oil, and a little time.

What you get is melt-in-your-mouth pork with a golden, crackling exterior that’s worth every minute. The contrast between the tender meat and crispy skin is pure magic.

Serve with steamed rice and a vinegar dipping sauce for the full experience. Here’s how to make it right.

Ingredients for Lechon Kawali Recipe Deep Fried

Pantry staples plus pork belly. That’s all you need for this crowd pleaser.

The pork belly is everything here. Look for skin-on cuts with even fat marbling—ask your butcher at Whole Foods or H-Mart for the best pieces. I’ve found the pre-packaged stuff at regular supermarkets works fine (just check the skin isn’t pre-scored). Two pounds feeds four generously, but leftovers reheat surprisingly well. The bay leaves? Fresh if you’ve got them, dried if you don’t (no judgment).

No pork belly? Pork shoulder with skin works in a pinch, but the texture won’t be the same. Swap bay leaves for thyme or rosemary. Out of vinegar? Rice vinegar or apple cider vinegar both bring the tang. For the sauce, skip the sugar if you prefer it sharp. The oil quantity seems wild, but you’ll reuse most of it—just strain and store for next time.

The cooked pork keeps 3-4 days in the fridge, but the skin loses crispiness. Re-fry for 2-3 minutes to revive it. The dipping sauce stays fresh for 1 week (frozen works in a pinch). Always bring the pork to room temp before frying—cold meat seizes up and won’t crisp right.

Step-by-Step Instructions for Lechon Kawali

Here’s the method I use for achieving that perfect crispy skin and tender meat every time.

Step 1: Parboil the Pork Belly with Aromatics

In a large pot, combine the 2 lb Pork Belly, 4 cups Water, 2 whole Bay Leaves, 8 cloves Garlic Cloves, 1 tbsp Whole Black Peppercorns, and 2 tbsp Salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and let it simmer for 45-60 minutes. You want the pork belly to become tender but not falling apart. Skim off any foam that rises to the surface to keep the broth clean. The pork is ready when a fork slides in easily.

Step 2: Dry and Season the Pork

Drain the pork belly and discard the broth. Pat the pork completely dry with paper towels—this step is crucial for achieving crispy skin. Any moisture will cause the oil to splatter and prevent the skin from crisping up.

Season the pork generously with the 1 tsp Ground Black Pepper, ensuring all sides are evenly coated. Let the pork sit at room temperature for 15-20 minutes to allow the seasoning to penetrate and the meat to dry out further.

Step 3: Deep Fry to Crispy Perfection

In a deep, heavy-bottomed pot, heat the 6 cups Vegetable Oil to 325-350°F. Use a deep-fry thermometer to monitor the temperature, as maintaining the right heat is key. Carefully lower the pork belly into the hot oil—work in batches if necessary to avoid overcrowding.

Fry the pork for 20-25 minutes, turning occasionally, until the skin turns deep golden brown and becomes crispy. The meat inside should be tender and fully cooked. Use a slotted spoon to transfer the pork to a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Dipping Sauce

While the pork is frying or resting, make the dipping sauce. In a small bowl, combine the 0.5 cup White Vinegar, 0.25 cup Soy Sauce, thinly sliced 1 whole Red Onion, sliced 2 whole Red Chili Peppers, 1 tbsp Sugar, and a pinch of Ground Black Pepper.

Stir until the sugar dissolves completely. Taste and adjust the seasoning if needed—you want a balance of tangy, salty, and slightly sweet flavors. Let the sauce sit for at least 10 minutes to allow the flavors to meld together.

Step 5: Serve and Enjoy

Slice the crispy pork belly into serving pieces and arrange on a platter. Serve immediately with the dipping sauce on the side. The contrast of the crispy skin, tender meat, and tangy sauce is what makes this dish irresistible.

For the best experience, serve while the pork is still hot and the skin is at its crispiest. This dish is perfect with steamed rice and a side of pickled vegetables.

Serving Suggestions for This Dish

Classic Filipino Feast

Serve this over steamed jasmine rice—the fluffy grains soak up every bit of that crispy, savory goodness. I love using my rice cooker for perfect rice every time. The contrast between the hot pork and cool rice is pure comfort. 💛

Dipping Sauce Essentials

The vinegar-soy dipping sauce is non-negotiable. I mix mine with extra calamansi juice when I can find it at the Asian market. The acidity cuts through the richness beautifully.

Fresh Vegetable Sides

Balance the richness with atchara (pickled green papaya) or a simple cucumber salad. The tangy crunch refreshes your palate between bites. I make mine with rice vinegar and a pinch of sugar.

Family-Style Presentation

Pile the crispy pieces on a large platter lined with banana leaves for that authentic touch. The leaves add a subtle aroma and make the presentation stunning. I found mine at H-Mart in the frozen section.

Beverage Pairings

An ice-cold San Miguel beer is the classic choice, but I also love it with calamansi soda for a non-alcoholic option. The citrus notes complement the dish perfectly. 🍺

Leftovers Tip

Re-crisp leftovers in a 375°F oven for 8-10 minutes on a wire rack. This restores that perfect crackle without making the meat tough. I do this often for quick lunches.

Frequently Asked Questions