Filipinos really love pork. From lechon during big celebrations, crispy pata for Sunday family lunches, pork adobo as part of everyday meals, to sisig often served during late-night drinking sessions pork is a staple on the table. It’s more budget-friendly than beef and easy to find, which makes it a go-to for many families.
One dish we almost always order when dining at Filipino restaurants is lechon kawali. It’s one of those dishes that, once you spot it on the menu, you just have to get it.
What surprises people is how easy it is to make at home. You only need a few ingredients but what it really needs is time to rest, at least overnight, to let the skin dry out and crisp up beautifully when cooked.
What is lechon kawali?
It’s pork belly the part of the pig with alternating layers of meat and fat, plus that prized crispy skin.
The name says it all: lechon means roasted or fried pork, and kawali is the Filipino word for frying pan.
Traditionally, it’s deep-fried until the skin becomes bubbly and crunchy. But I’ll be honest I don’t like using that much oil and the splatters drive me nuts.
I use the air fryer or the oven, and it still comes out golden and crispy. We usually serve it with Mang Tomas (that sweet and savory liver sauce), or the classic suka and toyo combo with crushed garlic, onions and a bit of chili. It’s perfect for sharing and always disappears fast!
WHat you need?
Ingredients
(Serves 4–5)
- 1 kg pork belly slab (skin on)
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 4–5 cloves garlic, crushed
- 2–3 bay leaves
- Water (enough to cover the meat in the pot)
For seasoning after boiling:
- Salt
- Optional: garlic powder or a bit of fish sauce (patis)
- White vinegar (for wiping the skin)
For dipping sauce:
- Mang Tomas lechon sauce or
- Soy sauce, vinegar, minced garlic, and sliced chili (to taste)
HOW TO MAKE LECHON KAWALI?
1. Boil the pork belly
In a pot, place the pork belly slab, salt, peppercorns, garlic, and bay leaves. Pour enough water to cover the meat. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the pork is tender but not too soft. While it boils, skim off the fat scum that floats to the top and throw it away. This keeps the broth clean and the pork from tasting greasy.
2. Score the skin and meat
Once boiled, remove the pork belly and let it cool a little. Using a sharp knife, lightly slice diagonal cuts on the skin side—just enough to mark the surface, not too deep. Then, on the meat side, slice across (opposite direction of the skin cuts). This makes it easier to slice later into bite-sized pieces after it’s cooked and crispy.
3. Let it dry completely
Place the pork on a wire rack or plate lined with paper towels. You can also punch tiny holes in the skin using a fork or toothpicks. This helps the fat render better and makes the skin puffier when cooked. Leave it uncovered in the fridge overnight to air out and dry the skin.
4. Season before cooking
The next day, take the pork belly out and let it come to room temperature. Lightly season the meat side with salt (plus garlic powder or fish sauce if you like). Wipe the skin with white vinegar using a paper towel—this trick helps make it extra crispy.
5. Air fry or oven roast
Air fryer: Preheat to 200°C (about 400°F). Place the pork belly skin-side up and cook for 35–45 minutes, checking now and then.
Oven: Preheat to 220°C (around 430°F). Place the pork belly on a rack over a tray and roast for 40–50 minutes, or until the skin is golden, blistered, and crunchy.
6. Slice and serve
Let it rest for a few minutes. Using kitchen scissors or a sharp knife, follow the cuts you made earlier and slice into bite-sized pieces. Serve with a side of Mang Tomas or your favorite vinegar-soy sauce dip—and of course, lots of rice!
Crispy Pork Belly – Lechon Kawali
Ingredients
- 1 kg pork belly slab
- 1 tbsp salt
- 1 tsp peppercorns
- 2-3 pcs bayleaves
- Water to cover the pork
After boiling
- 1 tsp salt
- 1 tbsp vinegar
Instructions
- Boil the pork belly. In a pot, combine pork belly, salt, peppercorns, garlic, and bay leaves. Add enough water to cover. Boil, then simmer for 45 mins to 1 hour until tender. Skim off fat scum as it cooks.
- Score the pork. Let pork cool. Lightly slice the skin diagonally (just the surface), and slice the meat side across. This helps later when cutting into bite-sized pieces.
- Dry the pork. Place on a rack or paper towels. Optional: poke tiny holes in the skin with a fork or toothpicks. Chill uncovered in fridge overnight to dry the skin.
- Season and prep. Bring pork to room temp. Lightly season meat side with salt (and garlic powder or patis if you like). Wipe the skin with white vinegar using paper towel.
- Cook until crispy. Air fryer: 200°C (400°F) for 35–45 mins, skin side up. Oven: 220°C (430°F) for 40–50 mins on a rack over a tray.
- Slice and serve. Let it rest, then slice into pieces following your cuts. Serve with dipping sauce and rice!
Notes
- I usually pair this with homemade pancit canton.
- Save the pork broth—it’s great for soups or cooking noodles.
- If there’s oil left from cooking, keep it! I use it to sauté veggies or fried rice.
I usually pair this crispy pork belly with homemade pancit canton—my little boy loves that combo! I also save the flavorful broth from boiling the pork and the oil drippings (if any) after air frying. The broth is great for soups or adding depth to pancit, and the oil? I use a bit of it when sautéing vegetables or fried rice the next day.
Lechon kawali is perfect for birthdays, Sunday dinners, or whenever you’re feeding a hungry, happy crowd. It’s always a hit on the table—crispy, juicy, and full of love.
