Lechon Kawali

A Filipino favorite…  basically deep fried pork belly.  However, there’s a trick on how it’s done.  You can’t just throw pork into boiling oil and expect the same results.

078+Chades+0011 Lechon Kawali

Lechon Kawali


  • 1 1/2bs pork liempo (pork belly)
  • 3 cloves of garlic, crushed
  • 2 bay leaves
  • 1 teaspoon peppercorns or 1/2 teaspoon black pepper
  • Salt to taste
  • Water, for boiling
  • Oil (for frying)
  • For Sauce:
  • 3 tablespoons soy sauce
  • 5 tablespoons vinegar
  • 1 shallot, minced or 1 small onion, minced
  • 1 garlic clove, minced
  • Chili peppers (optional)


  1. Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
  2. Bring to a boil and simmer for 35-45 minutes or until skin is tender.
  3. Drain, cool and air dry.
  4. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
  5. Mix all the sauce ingredients and serve lechon kawali while it’s hot.

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