Lechon Kawali

Lechon Kawali

Crispy. Decadent. Celebratory.

Lechon kawali is patience rewarded. Beneath the blistered, crackling skin lies tender pork that melts on the tongue. This is not everyday food — it’s cooked when there’s something worth celebrating.

The secret is time: boiling, drying, resting. Rushing ruins it.


Ingredients
 1 kg pork belly
6 cups water
1 tbsp salt
2 bay leaves
Whole peppercorns
Oil for deep frying

Directions

  1. Boil pork belly with salt, bay leaves, and peppercorns until tender.

  2. Remove and let dry completely — this step is crucial.

  3. Refrigerate uncovered for several hours or overnight.

  4. Deep-fry in hot oil until skin is blistered, puffed, and golden.

  5. Drain and allow to rest before slicing.

Serve with:
Liver sauce or Spiced vinegar with garlic and chili

Crisp outside. Soft within.


A reminder that celebration, like good food, is meant to be shared.


Filipino's Favorite FoodsJinky Gastador