Pork belly simmered with garlic, bay leaves and peppercorns, dried, then fried until the skin blisters and crackles. Served with a vinegar dipping sauce; serves 6.
Lechon kawali gives you the crackling of a whole roast pig in a home kitchen. The belly is first boiled until tender, then dried well and fried until the skin puffs into crisp bubbles.
A garlicky vinegar dip (sawsawan) cuts the richness.
Ingredients
Pork
2 pounds skin-on pork belly, in 2 or 3 slabs
8 cups water
6 cloves garlic, smashed
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon kosher salt
Vegetable oil, for frying
Vinegar dip
1/2 cup cane or white vinegar
3 cloves garlic, minced
1 small red chile, sliced
1/2 small red onion, minced
1/4 teaspoon black pepper
Pinch of salt
Instructions
Simmer. Simmer the pork belly in the water with the garlic, bay leaves, peppercorns and salt, covered, for 45 to 60 minutes, until a knife slides in easily.
Dry. Drain and pat very dry. Refrigerate uncovered at least 2 hours or overnight; the drier the skin, the better it crackles.
Fry. Heat 2 inches of oil in a deep, heavy pot to 350°F. Carefully lower in the pork skin side down; it will spatter, so use a splatter screen. Fry 10 to 15 minutes, turning, until deep golden and blistered.
Make the dip. Stir the vinegar, garlic, chile, onion, pepper and salt together.
Serve. Drain the pork on a rack, rest 5 minutes, chop into bite-size pieces and serve with the vinegar dip and rice.
Nutrition per serving (estimated)
800Calories
3 gCarbohydrates
0 gFiber
2 gNet carbs
14 gProtein
80 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
