Lechon Macau Recipe
Crispy pork belly is made tastier, juicier in this Chinese-style version of our lechon kawali.

The biggest difference between the lechon kawali we Pinoys love and the Chinese-inpsired version of the lechon Macau is the way it's cooked. Lechon Macau is roasted in the oven, not deep fried in a kawali or wok. Then, there are the different types of seasonings used in the brine.
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In short, it's the roasted version of our well-loved crispy pork belly made differently but is no less delicious.Â