Calamansi and Patis-Glazed Lechon Kawali Recipe

Serve lechon kawali with a tangy-sweet glaze!
crispy lechon kawali drizzled with calamansi and patis glaze

Lechon kawali doesn’t have to be boring. This Filipino pork belly recipe gets jazzed up with an easy-to-make  tangy-sweet glaze!


Calamansi and Patis-Glazed Lechon Kawali Recipe

Mira Angeles
Serve lechon kawali with a tangy-sweet glaze!
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Dishes
Cuisine Filipino
Servings 4


Calamansi and Patis-Glazed Lechon Kawali Ingredients

  • 1 kilo whole pork belly (liempo)
  • Salt to taste
  • Pepper to taste
  • Oil for deep-frying
  • 1 Cup honey
  • 1/2 tablespoon patis
  • 1/4 teaspoon Knorr SavorRich Pork
  • Calamansi Juice from 3 pieces of calamansi


  • In a pot with the pork, add Knorr SavorRich pork and pour enough water to cover the liempo. Boil for 30 to 45 minutes until the pork is fork tender.
  • Let the meat cool and rest in the refrigerator for an hour or overnight.
  • In a pre-heated wok, deep-fry the liempo until the skin is crisp. Drain on a cooling rack.
  • In a separate bowl, honey, patis and calamansi until well-combined.
  • Pour the sauce over the lechon kawali before serving.
Keyword lechon kawali recipe, lechon-kawali
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