Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Lechon Kawali
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- Level: Intermediate
- Total: 11 hr 45 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1557
- Total Fat
- 161 g
- Saturated Fat
- 47 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 22 g
- Cholesterol
- 163 mg
- Sodium
- 697 mg
Lechon kawali is a Filipino favorite of crispy fried pork belly that’s famous for its combination of crackling skin and irresistibly juicy meat. Lechon means pork, and kawali is the name of the wok-like Filipino pan it’s traditionally fried in. The dish’s unique texture comes from first boiling the belly to render the fat and tenderize the meat, then allowing it to air-dry to remove excess moisture. Finally, the pork is fried until golden on the outside, melt-in-your-mouth tender inside and crowned with crunchy, crackling skin. It’s usually cut into one- or two-bite pieces and served with a tasty sauce like Sarsa (Lechon Sauce) or a vinegar-based Sawsawan (dipping sauce) to enhance the flavor and cut the richness of the meat.
- Level: Intermediate
- Total: 11 hr 45 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1557
- Total Fat
- 161 g
- Saturated Fat
- 47 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 22 g
- Cholesterol
- 163 mg
- Sodium
- 697 mg
Ingredients
Directions
- Place the pork belly skin-side down in a large wide pot and add water to cover. Add the scallions, lemongrass, garlic, chiles, star anise, bay leaves, peppercorns and 3 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium-low and cover the pot. Simmer for about 1 hour, then flip the pork so it’s skin-side up. Cover and simmer for another hour.
- Remove the pot from the heat and allow the meat to cool in the liquid until it reaches room temperature, about 1 hour. Once cooled, scrape off any aromatics clinging to it and transfer the pork to a rack set over a sheet pan. Pat it dry. Rub 1 tablespoon of salt into the skin and place it on the rack skin-side up. Refrigerate the pork, uncovered, 8 hours or overnight to air dry.
- Fill a large Dutch oven halfway with oil and heat over medium-high heat until a deep-fry thermometer registers 375 degrees F. Line a sheet pan with a wire rack.
- Cut the pork into long strips about 1-inch wide, making sure each piece has some skin. Season the strips with 2 tablespoons salt. Working in batches, fry the strips in the hot oil, turning them occasionally, until golden brown and the skin is puffy and crispy, about 8 minutes. If the oil splatters you can cover it partially with a lid, making sure that it’s left enough ajar for steam to easily escape.
- Transfer the pork to a wire rack to cool slightly, then cut the strips into 1-inch pieces.
