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Crispy Lechon Kawali: A Filipino Delight to Satisfy Your Cravings

Crispy Lechon Kawali is an illustrious dish originating from the Philippines, loved for its crunchy exterior and succulent meat. This comfort food is a staple at celebrations and family gatherings, showcasing the rich culinary heritage of Filipino cuisine. What makes this dish irresistible is its unique combination of textures; the crispy skin perfectly contrasts the tender and juicy pork belly, making every bite an experience to savour.

While traditionally deep-fried, variations of cooking methods such as air frying and oven roasting have emerged, allowing for healthier options without compromising the iconic crispiness. Let’s explore how you can prepare Crispy Lechon Kawali at home using three different techniques: deep frying, air frying, and oven roasting.

Ingredients

To prepare Crispy Lechon Kawali, you will need the following ingredients:

• 1 kg pork belly (with skin)
• 2–3 tablespoons salt
• 1 tablespoon black pepper
• 2–3 cloves garlic (crushed)
• 1–2 bay leaves
• Water for boiling
• Oil (for deep frying or air frying)

Preparation Steps

1. Boil the Pork Belly:
   Start by placing the pork belly in a large pot of water. Add salt, black pepper, crushed garlic, and bay leaves. Bring the water to a boil and let it simmer for about 40 minutes to an hour until the pork is tender. Ensure the skin remains intact.

2. Dry the Pork Belly:
   After boiling, remove the pork belly from the pot and allow it to cool. Pat it dry with paper towels to remove excess moisture. For best results, let it sit uncovered in the fridge for several hours or overnight to dry the skin. This step is crucial to achieving that delightful crispiness.

3. Score the Skin (Optional):
   Using a sharp knife, carefully score the skin in a criss-cross pattern. This will help render the fat and make the skin extra crispy when cooked.

Cooking Methods

1. Deep Frying:

• Heat a large pot or deep fryer with enough oil to submerge the pork belly. The oil should reach approximately 180°C (350°F).
• Carefully lower the pork belly into the hot oil, skin side down. Fry it initially for about 10 minutes to achieve a crispy skin, then flip to cook the meat side for another 10–15 minutes until golden brown and crispy all around.
• Once done, transfer the pork belly to a wire rack or paper towel to drain excess oil before slicing.

2. Air Frying:

• Preheat your air fryer to 200°C (390°F).
• Place the dried pork belly in the air fryer basket, ensuring it’s skin side up. Cook for about 30–40 minutes, turning halfway through for even cooking. You may lightly spray the skin with oil to enhance crispiness.
• Once cooked, let it rest for a few minutes before slicing, allowing the juices to settle.

3. Oven Roasting:

• Preheat your oven to 220°C (430°F).
• Place the pork belly on a roasting rack over a baking tray lined with foil for easy cleanup.
• Roast for about 30 minutes at high heat to achieve a crispy skin, then lower the temperature to 180°C (350°F) and continue cooking for another hour or until the meat is fork-tender and the skin is crispy.
• Allow to rest before slicing.

Serving Suggestions

Crispy Lechon Kawali is often served with a side of vinegar dip or liver sauce, adding a tangy contrast to the rich flavours of the pork. A side of steamed rice, pickled vegetables, or a fresh salad complements the dish beautifully, making for a well-rounded meal.

Conclusion

Crispy Lechon Kawali is a testament to the creativity and flavour rich in Filipino cooking. Whether you choose to deep fry, air fry, or oven roast, the key is to dry the skin thoroughly and use quality ingredients to ensure a delightful dining experience. Treat your family and friends to this delectable dish, and watch them relish every bite of this Filipino masterpiece.

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