This Lechon Kawali originated in the Philippines and it is very popular in every part of that country. It is well known because of its crunchy skin or as they call it, chicharron. This is the best for any occasion.
- 1kg pork belly
- 8 cloves garlic
- 1 medium onion
- 1 tbsp peppercorns
- 2 pcs bay leaves
- 1/4 cup cooking oil
- 3 liters water
- 2 tbsp soy sauce
- 2 tsp salt
- 2 tsp pepper
- Wash the pork belly with clean water to remove scums and also remove hairs with a knife by scraping the skin. Then cut it in half and set aside.
- Preheat a large pot then put some 3 liters of water then bring it to boil. Once reach the boiling point add the onions, garlic, peppercorns, bay leaves, soy sauce, and pork belly and let it cook for 1 hour until the meat is tender. Once done remove the meat and place it into a clean plate and let it cool for 1-2 hours.
- Coat the meat with salt and pepper to add flavor.
- Preheat a large lid-skillet with 2-3 inches of canola oil until heated. Once the oil is ready, add the pork belly and quickly cover it with a lid to avoid oil splashing. Also when adding the pork belly it must be skin first and each side should be light brown. Then transfer the pork belly into a wire rack and let it sit for an hour or two.
- After the meat has cooled down, preheat again the large lid-skillet. Once it’s heated add the pork belly with the same procedure skin first until golden brown on each side to achieve the crunchiest Lechon Kawali. Once done let it rest again for 1-2 hours and cut it into bite-size then it’s ready! Serve with soy sauce with vinegar.
Crumbly in every bite! It’s addictive so better watch yourself. Do you like crunchy food? Let us know below!