About this recipe

Lechon kawali is the ultimate Filipino crispy pork belly — boiled low and slow with aromatics until fork-tender, then deep-fried to a shatteringly crunchy, golden-brown skin. It's a showstopper at family gatherings and pairs perfectly with steamed rice and a tangy liver sauce or spiced vinegar on the side.

Instructions

1. 1

   Place the pork belly slab in a large mixing bowl and cover with water. Add the smashed garlic, bay leaves, whole black peppercorns, salt, and fish sauce (if using). Bring to a boil ^[over high heat], then reduce to a steady simmer. Cook uncovered for 60–75 minutes, or until the pork belly is completely tender when pierced with a fork and the skin is soft.

2. 2

   Remove the pork belly from the pot and transfer it to a wire rack set over a baking sheet. Pat the skin and all sides thoroughly dry with paper towels — this is the most important step for achieving a crackling-crispy skin. Allow the pork belly to air-dry at room temperature for at least 20 minutes, or refrigerate uncovered for 1–4 hours for even better results.

3. 3

   Pour vegetable oil into a deep skillet or heavy pot to a depth of at least 2–3 inches. Heat the oil ![to 350–375°F] ^[over medium-high heat]. Carefully lower the dried pork belly into the hot oil, skin-side down first. Fry for 8–12 minutes, turning occasionally with tongs, until the skin is deeply golden, blistered, and crackling all over. The internal temperature should reach %[at least 165°F]. Work in batches if needed to avoid crowding.

4. 4

   Transfer the fried pork belly to a wire rack or paper-towel-lined plate to drain excess oil. Let it rest for 5 minutes before slicing into bite-sized pieces with a sharp knife. Serve immediately with steamed white rice, spiced cane vinegar, and mang tomas liver sauce for dipping.