Super Crispy Lechon Kawali | City Servants

 Super Crispy Lechon Kawali | City Servants

I will show you how to make super crispy lechon kawali through the step-by-step recipe below.


  • 3 lbs. pork belly
  • 5 pieces dried bay leaves
  • 1 1/2 tablespoons whole pepperorn
  • 3 pints water
  • 2 pints cooking oil
  • 1 tablespoon salt


  • Boil water in a cooking pot.
  • Add dried bay leaves and whole peppercorn. Cook for 2 minutes.
  • Add pork belly. Cover and cook in medium heat for 30 minutes or until tender. Turn the meat over (if necessary) to equally cook the opposite side.
  • Remove the pork belly from the cooking pot. Place it in a clean plate. Let it cool down until you can safely handle it with your hands.
  • Rub salt all over the pork. Let it stay for 15 minutes.
  • Heat oil in a deep cooking pot. Once the oil gets hot (320F to 350F), put the boiled pork belly in skin side facing down. Deep fry until the skin turns brown. Note: there is no definite time for this step. Use the sound of the oil as your queue. When the oil starts to calm down a bit, check the pork belly to see if the skin is brown.
  • Turn the pork belly over and deep fry the opposite side for 5 minutes.
  • Remove the entire pork belly slab from the cooking pot. Place it in a plate with grates or lined with paper towel. Let it rest for 10 to 15 minutes. Note: turn off the stove during this time.
  • Turn on the stove to heat the oil. Once the oil is hot enough, put the pork belly back into the pot skin side facing down. Deep fry for 3 to 6 minutes or until golden brown.
  • Remove from the cooking pot. Put on a plate and let the excess oil drip.
  • Test for crispiness by hitting the crackling (crispy skin) lightly with a fork or knife. It should create a sound. Chop the super crispy lechon kawali into bite-sized pieces.
  • Transfer to a serving plate. Serve with your favorite dipping sauce and a cup of warm rice.
  • Share and enjoy!

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