Lechon Kawali Recipe (Crispy Pork Belly)

How to make Lechon Kawali

Lechon Kawali derived its name from pork belly that’s deep-fried in a wok or kawali. It is usually part of ordinary day’s menu or sometimes served on special occasions.


1 kilo or 2.2 lbs pork belly (liempo) with skin on, cut into 1-1/2 inch thick slices
water enough to cover meat
1 piece bay leaf (laurel)
1 tablespoon salt
cooking oil for deep-frying, preferably olive oil

Cooking directions:

In a pot, combine pork slices, water, salt, and bay leaf. Boil over medium heat until almost all the water has evaporated. Remove the pork then drain it with strainer or paper towel, and cool.

Preheat wok with oil. Deep-fry the pork slices over medium heat until golden brown. Drain and cool.

Chop the pork into 1-inch slices. Serve warm with sauce like catsup (or ketchup), garlic-vinegar dip, soy sauce and vinegar, or soy sauce with lemon, lime, or calamansi.

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Comments 6 comments

blaise25 profile image

blaise25 7 years ago from close to you...

miss the lechon kawali back in school..lol thanks for sharing the recipe :)

dyesebel10 profile image

dyesebel10 7 years ago from USA Author

thanx blaise25 for stopping by.

Harry Santos profile image

Harry Santos 6 years ago from Metro Manila, Philippines

have you heard of bagnet? it's simmilar to lechon kawali only it comes from the north like ilocos or vigan.

checkout my hub about it: http://hubpages.com/food/Bagnet-Recipe-of-Vigan-Il...

thanks :)

dyesebel10 profile image

dyesebel10 6 years ago from USA Author

sounds familiar but I haven't tried it.

Thelma Alberts profile image

Thelma Alberts 5 years ago from Germany

Hi! Your hub makes me hungry, lol. Í have to bookmark this. Thanks for sharing.

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