Lechon Kawali(Perfect Crispy Pork Belly At Home)
Lechon Kawali is one more cluniray experience with pork meat, which takes a special place in Filipino cuisine. I always love the taste of Lechon Kawali from Amber Restaurant or home made as well. Which always brings you back to your childhood when you enjoy this on special occasions.
But now, with Ambers Philippines, you can enjoy this dish whenever you want. The crispy skin tender meat, with different flavors, makes it irresistible. It serves as cubes, which makes it easy to consume.
You can try this recipe at home easily, but carefully follow the instructions that I mention below. It took me many trials to recreate this perfectly at home. But with practice, you nailed it. With following recipe you can make restaurant-style dish right in your kitchen!
Intresting Fact
The name “lechon” is said to have come from the Spanish word “lechona” which means “suckling pig.” This indicates that the first version of this dish is what is locally called lechon de leche.
Price and serving options on Amber’s menu:
Serving Size | Price |
---|---|
8-10 persons | ₱ 1,080.00 |
What is Lechon Kawali?
Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog. Lechon Kawali is a deep-fried pork belly dish. A beautiful golden-brown crust and juicy meat make it a mouthwatering dish.
What Makes Lechon Kawali Tasty?
Kawali usually refers to a pan that is used for frying pork. This dish is a combination of different cooking processes, which make it finger-licking. Such as
- Combination of boiling,
- Air drying,
- Deep frying
Which ensures you every bite is crispy outside and moist inside. It’s a dish you’ll crave more of every time you taste it.
Recipe for Perfect Lechon Kawali At Home
Ingredients
- 1 ½ kg pork belly (with or without ribs)
- 1 medium onion (cut in half)
- 1 head garlic (halved)
- 2-3 bay leaves
- ½ tsp black peppercorns
- 2 tbsp salt (for rubbing)
- ½ tsp salt (for boiling)
- 3 cups oil (for deep frying)
- Vinegar (for brushing)
- Water (enough to submerge the pork)
Preparation Time : 20 minutes
Cooking Time : Approximatly 60 to 80 minutes
Step-by-Step Guide:
1. Boiling the Pork Belly
- The first step in creating the perfect lechon kawali is boiling the pork belly to ensure it is tender and full of flavor.
- For this purpose, take a large pot and add the pork belly, onion, garlic, bay leaves, peppercorns, and salt.
- Fill the pot with enough water that the pork belly dips completely.
- After boiling, reduce the heat and simmer for 45-60 minutes or until the pork is tender.
- Meat should be tender but not falling apart.
2. Drying and Seasoning
- Once boiling is done, dish out the pork belly from the pot.
- Place it on a rack to cool.
- Dry it with paper towels to remove excess water.
- Use a fork to score the skin.
- Making small punctures without going too deep into the meat.
- Completely Rub the pork belly with salt.
- Brush the skin with vinegar for crispiness.
- After completing all processes, Keep the pork belly in the refrigerator uncovered for air-dry.
- At least 3 hours or overnight is better.
- Follow these steps for extra crispy during frying.
3. Deep Frying the Pork Belly
- Heat oil in a deep, heavy-bottomed pot to 350°F (175°C).
- There’s enough oil to dip the pork belly fully.
- Carefully put the pork belly into the hot oil.
- Fry until the skin is golden brown and crispy.
- This may take about 10-15 minutes.
- Remove the pork belly from oil and place on a paper towel to remove excess oil.
Dipping Sauce
Lechon sauce, also known as “sarsa,” is a traditional Filipino condiment. This recipe isn’t complete without the perfect dipping sauce! Try this in Filipino style.
Lechon Sauce
- 1 ¼ cup pork or chicken liver
- ¾ cup vinegar
- 2 ½ cups water
- ⅔ cup brown sugar
- ⅔ cup breadcrumbs
- 2 tbsp minced garlic
- ½ cup minced onion
- Salt and pepper (to taste)
Instructions:
Fry the garlic and onions in a little oil. Add the liver, vinegar, and water to the onion-garlic paste. Boil it, and then add the brown sugar. Cook for a few more minutes. Then, add the breadcrumbs and season with salt and paper. Blend it for smooth gravy and serve.
Serve:
Cut the pork belly into bite-sized pieces.Dish out and pour the gravy top or aside of lichon kawali.
You can serve Lechon Kawali with many other Filipino dishes!
Crispy Sisig
Lechon Paksiw
Pancit Palabok topping
Tips & Tricks
- To avoid oil splatters, ensure the pork belly is thoroughly dry before frying.
- A splatter screen can also help prevent burns.
- Always use a deep pot for frying to prevent dangerous oil splashes.
- You can experiment with flavors like paprika, garlic powder chili flakes.
- Once the pork belly is fried, keep it aside few minutes, then cut it into pieces.
Storage and Leftovers
- Lechon Kawali is best enjoyed fresh. But if you have leftovers, store them uncovered.
- Refrigerate boiled pork belly for up to 3 days.
- You can freeze boiled pork for up to 3 months before frying.
- To enjoy the leftovers, you can refry the pieces.
Nutritional Information
- Calories: 1250-1400 kcal
- Protein: 40-50g
- Fat: 110-125g
- Carbs: 5-7g
- Fiber: 0-1g
- Sugar: 2-3g
- Sodium: 2000-2300mg
Disclaimer
All nutritional values I describe may vary because of different ways of cooking. Also, ingredients used by anyone can change their values. So it’s just esteemed values not considered confirmed.
FAQ
Conclusion
Here, you know all the steps to make the perfect Lechon Kawali at home! Follow also tips for more accuracy.It’s best when you cook at home, but ambers also give you the best healthy food with its full crunch. So you have the option to enjoy at home with the above recipe as well as at Ambers. Serve it with your favorite dipping sauce, and enjoy every delicious bite!