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Crispy Lechon Kawali Recipe Easy Homemade with Perfect Golden Crackling

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A classic Filipino dish featuring crispy pork belly with perfect golden crackling, achieved through a double-boil and dry method for tender meat and irresistible crunch.

Ingredients

Scale
  • 2–3 pounds pork belly (skin-on, about 900–1350 g)
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, crushed
  • 2–3 bay leaves
  • Water (enough to cover pork belly in pot)
  • 4 cups cooking oil (peanut or vegetable oil recommended for deep frying)
  • Optional: 2 tablespoons vinegar (for rinsing after boiling)

Instructions

  1. Prepare the Pork Belly: Wash pork belly thoroughly under cold running water. Pat dry with paper towels. Score the skin lightly in a crosshatch pattern without cutting too deep into the meat.
  2. Boil the Pork Belly: Place pork belly skin-side up in a large pot. Add crushed garlic, bay leaves, salt, and black pepper. Pour enough water to cover the pork. Bring to a boil over medium-high heat (~10 minutes), then reduce to a simmer. Cook for 45 minutes to 1 hour until tender but not falling apart. Monitor water level and add more if needed.
  3. Drain and Dry: Remove pork belly from pot and let cool slightly. Drain excess water and pat skin dry with paper towels. Wipe skin with vinegar and let dry uncovered in the fridge for at least 1 hour or overnight for extra crispiness.
  4. Heat the Oil: Pour about 4 cups (1 liter) of cooking oil into a deep fryer or heavy-bottomed pan. Heat oil to 350°F (175°C). Use a thermometer if possible to maintain temperature.
  5. Deep Fry the Pork Belly: Carefully lower pork belly into hot oil, skin side down first. Fry for 6-8 minutes until skin puffs up and turns golden brown and crispy. Flip and fry meat side for another 3-4 minutes to brown evenly. If skin hasn’t puffed, prick with a fork to release steam.
  6. Drain and Rest: Transfer pork belly to a wire rack over a tray to drain excess oil. Let rest for 10 minutes to allow juices to settle and skin to remain crisp.
  7. Slice and Serve: Slice into bite-sized pieces or strips ensuring each piece has golden crackling. Serve with dipping sauces like spiced vinegar or soy sauce with chopped chilies.

Notes

Dry skin thoroughly and air dry in fridge after wiping with vinegar for best crackling. Maintain oil temperature around 350°F (175°C) to avoid burnt or chewy skin. Fry in batches to keep oil temperature steady. Use a wire rack to drain excess oil and keep skin crisp. Optional double frying can enhance crispiness. Oven roasting at 425°F (220°C) for 30-40 minutes is a healthier alternative but skin won’t be as puffy.

Nutrition

Keywords: lechon kawali, crispy pork belly, Filipino recipe, pork belly crackling, deep fried pork, comfort food, easy pork recipe

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