Crunchy Lechon Kawali Recipe

This is a basic recipe for Filipino lechon kawali!

Love crunchy, tasty lechon kawali? This recipe takes you through the basics of preparing this Filipino pork dish. Using simple ingredients such as rock salt, peppercorns, and bay leafs, your dish is sure to fill the kitchen with an aromatic scent. Nothing beats this lechon kawali recipe. With just a little time and patience, a melt-in-your-mouth experience awaits you. One bite simply won’t be enough.

Crunchy Lechon Kawali Recipe

Rachelle Santos
This is a basic recipe for Filipino lechon kawali!
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Dishes
Cuisine Filipino
Servings 6 to 8


Crunchy Lechon Kawali Ingredients

  • 1 kilo pork whole
  • 1 tablespoon rock salt
  • 2 teaspoons peppercorns whole
  • 2 bay leaf
  • vegetable oil to deep-fry


  • Place pork belly, rock salt, black peppercorns, and bay leaves in a large stockpot. Fill with water until pork is completely submerged. Bring to a boil. Lower heat and cover pot partially. Simmer for about 1 hour or until fork-tender. Reserve 1 to 2 cups pork broth to make the sauce.
  • Transfer meat to a wire rack; let it sit until completely dry. Wrap meat in plastic wrap and freeze overnight.
  • Heat vegetable oil in a deep, heavy-bottomed pot. Deep-fry frozen pork for 10 minutes. Remove from pan, pat dry, and let it sit on a wire rack for 1 hour.
  • Deep-fry pork again in preheated oil. Sprinkle skin with ice-cold water and let it crackle. Fry for about 5 to 8 minutes or until golden brown and crispy.
  • Chop into 2-inch pieces. Serve with your favorite sauce. Serve immediately.
Keyword lechon kawali recipe, lechon-kawali, classic
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