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Lechon Kawali Recipe (Crispy Pork Belly)

Updated on March 29, 2011

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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