Lechon Kawali Recipe (Pan-Fried Pork Belly)

Homecooked: Lechon Kawali 

Crispy Pan-Fried Pork 

How to cook lechon kawali

lechon kawali 

What's for dinner?

Lechon (pork meat grilled or pan-fried) has always been the famous if not the main dish in Filipino gatherings. Whole lechon can be ordered ready-cooked or home-grilled (freshly slaughtered whole pig). Same thing goes with lechon kawali, preparing and cooking lechon kawali is simple and easy as long as you have the perfect part of pork meat and most importantly, freshly sold meat packs. When buying in wet markets or grocery, check the meat color and pork meat should have been free from foul-smelling. Double check the facilities from common markets, note the situation and hygiene of the staff, water supply, tabletops and sinks.

3 kilo pork belly (P1000) (December 2021)

Lechon Kawali Recipe
Pan-Fried Pork Belly

Cooking preparation for lechon kawali varies according to the cook's preferences and sometimes depending on the regions/local habits. A method we often used was cleaning the pork meat, treating it with salt and leaving it in the fridge (freezer) for quite a while. Another method I stumbled upon was boiling the pork meat with pork cubes and then sun-drying it for a couple of minutes before deep-frying it. My Ilocano father-in-law --- does it simply by salting the pork chops and deep-frying. The secret companion to his Ilocano ways is serving it with bagoong-isda with squeezed calamansi or a teaspoon of vinegar. Every time he goes to Manila coming from Cuyapo, Nueva Ecija, his ate (older sister) buys him raw pork meat from a wet market in front of their house. They say the meat they bought is guaranteed fresh and free from diseases, every morning the market has a scheduled pig slaughtering. That's why, when he arrives in Quezon City, the pork meat packs still feel warm (mainit-init pa). That's just three techniques I mentioned, I believe there are varied ways in preparing the lechon kawali. Here's our recent home-cooked method:

Basic Recipe for Lechon Kawali 

Ingredients:

1-kilo pork belly or preferred meat chops

Water for boiling

Cooking oil

Salt

Fish sauce

Preparation and Procedure 

1. Washed and salted the meat parts thoroughly and bring to a boil, the water mixture is blended with a guesstimates of fish sauce (patis). Boil it for 15 minutes at medium fire.
2. Sun-dried the chops for 30 minutes, pork skin on top facing the sun.
3. Pre-set the pan at high-heat. Deep pan-fried at medium heat.
4. Turn the sides alternately to even out the caramelized texture and color.
5. Drain the chops from the pan and excess oil.

Lechon kawali is served best with sliced tomatoes and cucumber; garlic, siling labuyo and vinegar sauce. Alternate sauce: Mang Tomas Sarsa (gravy type), bagoong isda with calamansi. I also suggest to served with green leafy salads or vegetable dish like pinakbet, adobong sitaw, guisadong upo, kalabasa guisado, dinengdeng, steamed okra, tortang talong, boiled eggplant, steamed camote tops, adobong kangkong and the list goes on whatever your heart craves at the moment. :) 

 

For left-overs, reheat it from an oven toaster for 5 to 10 minutes. Voila! Tender crispy lechon kawali guaranteed.

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