Lechon Kawali
Jump to recipeIngredients
- 2 pounds (900 grams) pork belly with skin, cut into 2-inch (5 centimeter) cubes
- 8 cups (1.9 liters) water
- 1 head garlic (8-10 cloves), crushed
- 1 large onion, quartered
- 2 bay leaves
- 1 tablespoon (15 grams) salt
- 1 teaspoon (5 grams) whole black peppercorns
- 2 teaspoons (10 grams) baking powder
- 1/2 teaspoon (2.5 grams) ground white pepper
- 2 cups (480 milliliters) cooking oil for deep frying
- salt and pepper to taste
- 1 tablespoon (15 milliliters) vinegar
- 1 teaspoon (5 grams) garlic powder
Instructions
- 1
Place pork belly cubes in a large pot with water, crushed garlic, quartered onion, bay leaves, salt, and black peppercorns. Bring to a boil over high heat, then reduce to medium heat and simmer for 45 minutes until pork is tender and cooked through but not falling apart. The meat should be easily pierced with a fork but still hold its shape.
- 2
Drain the pork completely in a colander and let it rest for 5-10 minutes to allow excess moisture to evaporate. Pat the pork pieces dry with clean paper towels, paying special attention to the skin side, as any remaining moisture will prevent proper crisping.
- 3
In a small bowl, combine baking powder, ground white pepper, garlic powder, and 1 teaspoon of salt. Sprinkle this mixture evenly over all surfaces of the pork, especially the skin side. The baking powder is essential as it raises the pH level of the skin, helping it crisp up and turn golden.
- 4
Heat cooking oil in a deep wok, kawali, or heavy-bottomed pot to 350 degrees Fahrenheit (175 degrees Celsius). Test the temperature with a wooden skewer or thermometer to ensure it's not too hot, which would brown the outside before crisping the skin.
- 5
Carefully place pork cubes into the hot oil in batches, being careful not to crowd the pan. Fry for 8-10 minutes per batch, stirring occasionally to ensure even browning. The skin should transform from soft to completely crispy and golden brown, almost shattering when tapped.
- 6
Remove pork pieces with a slotted spoon and drain on paper towels. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius) and give the pork a second fry for 2-3 minutes per batch for maximum crispiness. The skin should now be shatteringly crisp and deeply golden.
- 7
Season the fried pork immediately after the final frying with salt and pepper to taste. The crackling should be audibly crispy when you bite into it, with tender, juicy meat underneath.
- 8
Serve hot with steamed white rice and liver sauce (made from pork liver, garlic, vinegar, and broth), or with a simple dipping sauce of vinegar mixed with garlic and chili peppers.