Authentic Filipino Meat Recipes

 

Lechon Kawali Recipe

Lechon Kawali is a crispy deep fried pork belly. This Spanish-influenced dish is a version of the original Lechon introduced by the Spaniards during their colony. The original Lechon skews the whole pig using a bamboo to be roasted over the heat of flamed charcoal, while Lechon Kawali uses a method of deep frying the pork belly in oil to achieve a delicious crispy pork meat. Lechon Kawali also resembles the famous Bagnet dish of the Ilocanos. Their main differences is that Bagnet's meat is dry, light, and crackles, while Lechon Kawali is crispy and moist. "Kawali" is a Tagalog term referring to a wok or deep frying pan. Lechon Kawali, most probably, originated from the regions of the Tagalogs. It could be that this dish originated where the method of boiling and deep frying of pork belly is popular, particularly in Bulacan where you can find one of the best Chicharon Baboy in the Philippines.

Preparing Lechon Kawali is interesting. To begin with your cooking is to prepare a slab of pork belly with skin intact. Boil the meat in salted water and other spices until it becomes tender. Drain, let dry, and cool, and then deep fry in hot cooking oil until skin puffs and turns crisp, giving you a crackling effect on the skin. Chop the slab and serve in a plate.

The whole process of cooking seems very easy but there are some things that needs to be considered to make your Lechon Kawali as best as ever. One consideration is to make sure that the liquid where you boil your pork belly is tasty enough as to make the meat delicious. The meat will simply absorb the spices of the liquid so make sure that the liquid is flavorsome for boiling. Another consideration is for you to choose a good cut of pork belly, where the fat and meat, as much as possible, is evenly distributed throughout the whole slab. This will give you a better result of an even or balance fried meat on all sides and portions. Dry the meat and let it cool. Freezing the meat in the refrigerator after boiling will accelerate the cooling process and also, cooling will result in a crispier skin when fried.

Lechon Kawali can also be prepared using an oven. However, nothing is more authentic and original than using a kawali or deep frying pan. Otherwise, it can no longer be called "Lechon Kawali" but instead, "Lechon Oven".

In our recipe, we added salt and peppercorn to simply spice our boiling liquid. We added garlic to give aroma to our dish. We simply believe that if the food smells good, the more you will be enticed to eat the dish. Our additional secret ingredient is 7-up soda to better enhance the taste of our boiling liquid and to make our Lechon Kawali even crispier.

Lechon Kawali

Lechon Kawali  Ingredients:

I kilo pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil

Sauce Ingredients:

Vinegar
Soy sauce
Onion ; chopped
Garlic; minced
Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork, keep dry, and cool. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve together with the lechon sauce.

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Comments (30)

lechon kawali
I want to try cooking this dish in my house . :)
#30 - Annielita B. Alquiza - 11/01/2014 - 04:47
I have seen a video of no boil lechon kawali and oven baked with plenty of salt to cover the rind of the pork belly. It looked good and was crackling as it is being cut into pieces. I was wondering what that lots of salt has to do with with the cooking. . . Prevent it from buring or enhance the 'crackling'?

This will be my first time to cook lechon kawali and I want to try your recipe first .
You have a great website where every aspiring chef like me can dig into for help. Thank you.
#29 - Sonja AlamedaTorio - 08/08/2014 - 19:40
kalami jud sa litson kawali and i love it. maka luto na ko sa balay. thanks sa recipe.
#28 - Will Silvano - 12/26/2013 - 22:56

What does the 7-up do for this dish?

Can I use Sprite if not 7-up?
#27 - Lanie - 08/30/2013 - 20:58
Try nyo not to put a 7-Up or sprite kasi meron pang isang putahe na pwedeng gawin sa pinagpakuluan ng karne. Pagka-ahon ng karne, lagyan mo ang pinagpakuluan ng sitaw, kangkong, labahos at sampalok. Me letsong kawali kana at meron pang sabaw ng sinigang.
#26 - pingnoscal@yahoo.com - 07/29/2013 - 01:07
My Achilles' Heels...simply luv it !!! Yummy ! Thanks for this recipe. :) (y)
#25 - Baybeelove2008@Rocketmail.Com - 12/05/2012 - 03:07
Good luck baking in the oven. It'll come close but nowhere near as good as deep frying. There's no substitution for that method. If you are going to eat unhealthy food, might as well go all the way :)
#24 - James - 11/05/2012 - 14:11
It is really, really good!
My last trip to back home (Hawaii) we went to a place in Wiapauhu we had the Lechon Kawali that I guess the owner had made, her name was Thelma and the Kalali was terrific she added tomatoes and onion and I am not sure what else but it was the best I'd ever had. Does anyone know how to make it that way?
#23 - Carol McAvoy - 10/22/2012 - 13:53
Preservation
great recipe! i cook this food to my wife and she loves it! anybody knows how to preserve cooked lechon kawali for like 2 days or more? thanks!
#22 - Nikko - 10/10/2012 - 01:41
Ang Sarap Talaga lalo na kong kumain na naka kamay LOL :-)
Once Again ...My Lebanese(Catholic) Husband loves my Pilipino Cooking....

We ate this Lechon with soy sauce,vinegar,kalamansi&crushed garlic sawsawan...

Mind you ...even my husband used his hand to eat it too with white rice( I already taught him how to eat with his hand when we were still dating...LOL)

PS...My 2 yr.old Baby Girl loves the Crispy Skin of the Lechon!
#21 - Ms.Bicolandia - 06/10/2012 - 18:54
Hmm, Yummy, comment ng nephew ko..Tita ang sarap perfect! Thank God. Marunong nakong magluto.
#20 - Anna Oderon - 05/19/2012 - 01:01
Wow
Another "killing Me Softly" food
#19 - Jun - 05/18/2012 - 23:34
LOve it!!!!
Thanks tagal q n gusto mluto Ito....:-D
#18 - Juvy - 05/10/2012 - 01:49
Na disgracia ang akoang dieta ani. dublihun gyud akoang lipitor. asawa nya nako byuda milyonarya. Thanks for the recipe, i will try to restrain myself from eating this but I know resistance is futile.
#17 - Paul - 03/14/2012 - 17:55
Lamia gud..pwde n me mg open a food chain
#16 - Jonalyn - 01/25/2012 - 17:16
yummy!!!!!!hmmmmm..nakakagutom....
sarap naman yan ang pagkaing diko malilimutan lalo na pag dating sa inuman...sarap nakaka miss kainin....i try to cooked lechon kawali...yummy yummy...
#15 - malou - 01/17/2012 - 15:45
Ayay! kalami sa lechon kawali.. mao diai kulang sa ako recipe.. ang 7up.heheh daghang salamat! ;)
#14 - Emanuel - 07/31/2011 - 17:53
lechon kawali recipe
paborito ng aking mag ama...tnx sa recipe at maipagluluto ko cla ng masarap....
#13 - rhina detera - 07/31/2011 - 07:05
Lechon Kawali Recipe
Daghang salamat for your great and practical recipe. Lechon Kawali reminds me of the barkada at home - L.K. and San Miguel Beer - wala ng iba pa !!!! Maraming Salamat, Po.....
#12 - Romy Ramos in Seattle - 07/02/2011 - 11:40
tnx po sa recipe
may project na ko tnx tnx
#11 - ever - 01/20/2011 - 16:25
kalami
#10 - Yvonne - 12/29/2010 - 06:59
+1 kakagutom
#9 - twc gutom na - 12/29/2010 - 03:41
Love this great recipe. However, can it be roasted in the oven instead of deep frying?
#8 - Patricia Cuizon Napalapalai - 12/23/2010 - 17:54
litson kawali..

:-D OMG!!!!I REALLY MISS THIS LITSON KAWALI.KALAMI OY!!I WANNA TRY TO LUTO ANI..HE EHEH
#7 - elaine curtis - 12/17/2010 - 05:30
my partner loves lechon kawali. every time we eat out, he would always find a good resto who serves the best lechon kawali. i have to try this recipe at home.. Thank you so much and more power.
#6 - sandy_042975@yahoo.com.ph - 11/17/2010 - 09:26
lechon kawali
can this be cooked in the oven rather than deep fry?
#5 - Claire - 10/13/2010 - 19:57
kakagutom
try nyo ring ilagay sa freezer ng 2 to 3 days bago iprito.

diretso prito na mula sa ref.

d best partner nyan ay achara....
#4 - jayson sanchez - 10/04/2010 - 00:44
Thanks so much for this page.
I love to cook and i always use my moms recipes. I opened up several restaurants and the food is good. This page makes cooking more simple, instead of the old way's of preparation.
#3 - Mari - 09/22/2010 - 02:33
I have yet to try this recipe, it really looks good. my son loves filipino food

I love to cook and I have to try this recipe. my son loves filipino food and he will try everything I make:-P
#2 - marpha aguillon mordeno damon - 07/08/2010 - 17:49
:-P i think this receipe was great,i try ummm taste good,now my tummy is full !! cant resist
#1 - grasya_joy@yahoo.com - 03/20/2010 - 18:03
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