Entrée: Philippines – Lechon Kawali (Crispy Fried Pork Belly)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 30 min

Total 1 hr

Ingredients

2 to 3 lb (1–1.5 kg) pork belly, skin on
8 cups (1.9 L) water
4 cloves garlic, smashed
2 bay leaves
1 tbsp (15 ml) whole peppercorns
1 tbsp (15 ml) salt (for boiling), plus more for finishing
Vegetable oil for deep-frying
For sawsawan (dipping sauce):
1 / 4 cup (60 ml) soy sauce
1 / 4 cup (60 ml) vinegar
1 clove garlic, minced
Chopped chili to taste

Instructions

1. Step 1: Place pork belly in a pot with water, garlic, bay leaves, peppercorns and salt; bring to a boil, then simmer uncovered for 45–60 minutes until tender but not falling apart.
2. Step 2: Remove pork and allow to cool. Pat very dry with paper towels; refrigerate uncovered for at least 30 minutes to dry the skin (helps crisping).
3. Step 3: Heat enough oil in a deep pot or wok to fully submerge the pork to 180°C (350°F). Carefully lower the pork and fry until the skin is blistered and crisp, turning as needed, about 8–12 minutes.
4. Step 4: Remove and drain on a rack. Sprinkle with salt while hot. Let rest 10 minutes.
5. Step 5: Chop into bite-size pieces and serve with sawsawan (mix soy, vinegar, garlic, chili) and steamed rice.

---