Crispy Lechon Kawali
Crispy Lechon Kawali (Fried Pork Belly)
If you are a beginner in making lechon kawali then this recipe is for you. Crispy outside and juicy inside, this recipe will share the secret to that!
How to make it crispy and juicy
To make lechon kawali crispy and juicy, boil and cook the pork belly whole. Do not slice it into thick long pieces. The smaller cuts you have, the faster the insides of the pork will cook and dry out.
Another way to make it super crispy is double frying the pork. Yes, the extra time to fry it again will be worth the wait! Poking holes on the top of the skin after it has boiled is also an essential way to get a crunchier top.
Recipe:
- 1.5 litres of water
- 1-2 lbs of pork belly
- 1 whole white onion, chopped
- 1 leek
- 1 whole garlic
- 1-2 bay leaves
- 1 star anise (optional)
- 1 tbsp of pepper corns
- 1 tbsp of salt
- About 1 liter of cooking oil for frying
Instructions:
- Prepare the slab of pork belly by removing any hair on the skin.
- In boiling water, add the onion, leeks, garlic, bay leaves, star anise, pepper corns, salt, and finally the whole pork belly. Cover pot and boil for about 45 minutes.
- After boiling the pork, take it out of the pot and let it rest. Poke the skin of the pork with a fork many times. Then, pat the pork dry with a paper towel and season with salt. Let the pork air dry for at least 2-3 hours near a window.
- To fry pork, heat oil in a wok or deep frying pan. Once the oil is hot, add the pork skin side down first and cover it a little bit. Be careful for any oil splattering. Fry for a few minutes until one side is golden brown and flip. Do the same thing on the other side.
- After the first fry, let the pork cool down for a while about 15-20 minutes then fry the pork again with skin side down for about 5 minutes. You do not need to cover it this time.
- After frying, let the pork belly rest for a while before chopping.
- Serve it with your favorite sauce and enjoy!
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