How to Cook Lechon Kawali?

Lechon Kawali Recipe

Lechon Kawali is one of the most popular pork dish in the Philippines. It is a pork belly boiled in water with spices, drained then deep fried until crisp and golden brown. For me, best dip sauce is a mixture of soy sauce, vinegar, onions and red hot chili. Oohh, I love it!


  • 1 kilo pork belly
  • 1 pc. onion, quartered
  • 10 pcs. peppercorn
  • 1 stalk celery
  • 1 tsp salt
  • cooking oil


  • 3 tbsp soy sauce
  • 5 tbsp vinegar
  • 1 onion, minced
  • 1 garlic clove, minced
  • 1/2 tsp sugar
  • 1 to 2 pcs chili (optional)


  1. Prepare the pork belly by scraping the skin with a knife. Wash thoroughly.
  2. Place in a deep stock pot with salt, peppercorn, celery and onion. Boil until tender.
  3. Remove from the pot and drain. Refrigerate for a few hours.
  4. In a deep frying pot, heat the cooking oil and deep fry the pork until golden brown.
  5. Serve hot together the mixed sauce.

2 thoughts on “How to Cook Lechon Kawali?

  1. To preserve the crunchiness, cool it first if its still hot to avoid creating steam that can dampen the pork. If its leftover, remove sauces or anything that rest alongside the pork. Then place the pork in an air tight container to avoid picking up odors of other foods stored in the fridge. If you simply place the pork in the fridge with no protective barrier, the cold air can dry it out making it flaky and unpleasant to eat.

    When reheating, allow the pork to sit at room temperature for about 30 minutes to ensure a crispier skin and prevents uneven reheating. Reheating is best done in an oven however if its not available, deep frying is the next best process.

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