Filipino
Lechon kawali
Crispy fried pork belly
Pork belly boiled with garlic and bay leaves, dried, then deep-fried until the skin blisters and crackles.
- Serves 5
- Prep 10 min
- Cook 1 h 15 min
- Total 1 h 25 min
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Ingredients
7 items · serves 5- 1 kg pork belly (liempo), in one slab
- 1 head garlic, crushed
- 3 dried bay leaves (laurel)
- 1 tsp whole black peppercorns (pamintang buo)
- 1 tbsp salt
- 750 ml cooking oil, for deep frying
- 120 ml lechon sauce, to serve
Check the label: lechon sauce.
Steps
6 steps- 1Put the pork, garlic, bay leaves, peppercorns and salt in a pot, cover with water and bring to a boil.
- 2Simmer for forty to forty-five minutes, until the pork is tender.
- 3Drain and pat the pork dry, then leave it uncovered in the fridge for a few hours, or in front of a fan; the drier the skin, the crisper it gets.
- 4Heat the oil in a deep pot. Lower the pork in carefully, keeping a lid ready as a shield because it spatters.
- 5Fry for ten to fifteen minutes, turning, until the skin is blistered and golden.
- 6Rest for five minutes, chop into pieces and serve with lechon sauce or a vinegar dip and steamed rice.