HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY

THIS IS THE BEST LECHON KAWALI… AND IT IS MADE OF ONLY THREE INGREDIENTS…

Crispy Lechon Kawali - Filipino Crispy Pork Belly
Crispy Lechon Kawali – Filipino Crispy Pork Belly

My Ninja gears are on. I made a last minute check if there are no exposed skin in my neck and in my arms. I have the long tong in one arm and a large pot cover  in one as my shield.  I have to be well equipped  and prepared; as a violent kitchen war before me will unfold…Me , against all the oil splatters that will possibly attack me as I cook this pork belly. A WAR, I do not mind; With my eyes piercing with resolve, I have to make this Lechon Kawali. It is now or never. As I deep fry the bellies, a loud oil popping ensued…

How to make Lechon Kawali
How to make Lechon Kawali

I understand. If you are a Filipino living somewhere far away from the Philippines , you should be craving Lechon Kawali at this moment. How do I know, ’cause I am craving Lechon Kawali right now; so I assume you are also craving it. The problem with Lechon Kawali is that, it gets violent when you cook it. Oil splatter everywhere…damaging your kitchen walls and not to mention those splatters burning your skin, from you head , neck to your arms. You’ ll have no choice but to don a ninja get up…Indeed, it is no fun cooking this Fried Pork Belly but once you make a decision to make this viand no matter what happens, it is all worth it.

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How to make Lechon Kawali
How to make Lechon Kawali

There are several options in cooking Lechon Kawali. In my case, I ‘ve  baked it and turbo-ed it but doing so just don’t cut it. Baking and turbo-ing  resulted in a less crispy skin and meat compared to deep frying; so I am deep frying my Lechon Kawali in spite of the fact that it’s more unhealthy and more dangerous. Now, however,  cooking Lechon Kawali is easy peasy for me; no more  oil splatters and skin burns since I got me a new deep fryer from Walmart. Yaaaaaaay !!!!!!! I got it on sale and I have used it almost in everything. But if you are still on the edge about buying a fryer,  you can use the Ninja get up because it really does help.

How to make Lechon Kawali
How to make Lechon Kawali
How to make Lechon Kawali
How to make Lechon Kawali

We have this term in the Philippines called BAYANIHAN  pronounce buy-uh-nee-hun which means,according to Wiki, a spirit of communal unity and cooperation… this is when neighbors just show up in your doorstep if you need help the most. It was during our family’s tragedy when I had my first Lechon Kawali . It happened when our house was flooded the night before after a really heavy rain broke our cement fence and water pour into the house. Mud covered the floor and ankle deep water swarmed our furniture, books and photo albums.

How to make Lechon Kawali
How to make Lechon Kawali

Neighbors came over to  help us save some salvageable items and clean our house. My  uncle made a mock up kitchen  right in front of our court yard. He became the assigned cook that day. He had the biggest fryer with loads of hot oil on a gas stove with pork belly meat ready for deep frying. When lunch time came, we squat around with our plastic plates, scoop the rice with our hands and dip the crunchy Lechon Kawali in a fish sauce. Adobo, and dried fish  were consumed in between boisterous laughter in spite of the disaster.Although photos were damaged in that flood, the memory is still in me until now… I have eaten  Lechon Kawali after that, but that was an exceptional Lechon Kawali memory.

HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY
HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY

When I went to college, my Lechon Kawali obsession tagged along with me and I was more than happy to feed it because it was available anywhere; street vendors sell them on the university corners, carenderia, ports and Lechon Kawali was even serve as a specialty meal in Filipino fine restaurants. Saying echon Kawali is famous in the Philippines is an understatement; so try it for once and you can have something to talk about with your Filipino friends.

FILIPINO DELICACY MADE WITH THREE INGREDIENTShttp://www.theskinnypot.com/how-to-cook-crispy-lechon-kawali-filipino-crispy-fried-pork-belly/ www.thes
FILIPINO DELICACY MADE WITH THREE INGREDIENTS
HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY
HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY

This Lechon Kawali is how my uncle made it. Instead of frying the whole plank of meat, he sliced it into big cubes so that it will be fried all around and will become crispy. He sprinkled a cold water on the meat to make it crispier, but I skipped that part for safety. When done, serve it with Mang Tomas sauce or fish sauce with vinegar and garlic. Enjoy!

How to make Lechon Kawali
How to make Lechon Kawali

Check this Baked Lechon Kawali here. ALSO, WHEN AND WHERE DID YOU EAT YOUR FIRST LECHON KAWALI EXPERIENCE? 

HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY
HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY

HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY
 
Ingredients
  • 3- 4 lbs Pork Belly Meat
  • 5-10 cups of water
  • ⅛ cup of water
  • 2-3 tablespoons salt
  • 2 teaspoons ground pepper
  • 4-5 cups of oil
Instructions
  1. Put pork belly in a large cooking pot and add water. Add in salt and pepper. Boil until the meat is soft. When the meat is done, drain the water and let the meat cool.Slice it into two and place it into a Ziploc. You can freeze the rest of the meat for next use or if you are cooking it directly, just let it sit in the fridge for half day. When ready to cook, slice the pork belly into 2 x 2 pieces. Heat oil in a deep fryer and deep fry the pork belly until golden brown or when it looks crunchy.

 

 

HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY
HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY

 

23 comments on “HOW TO COOK CRISPY LECHON KAWALI -FILIPINO CRISPY FRIED PORK BELLY

  1. This will be my first time ever and I am 62 years old . Looks so great have got to try it. I’ll let you know. Thanks for sharing.

    1. My fryer has Automatic temperature setting; no controls to set.Indicator light lets me know when the oil is ready. Since yours is different, you can set it to 350 to 375 F.

  2. OMG I was laughing so hard about the ninja part LOL!!! I totally can relate to the dangers of deep frying pork belly just to make lechon kawali. I’m from Cebu and we have this pork belly dish called “pinakupsan”. It’s actually very similar to lechon kawali, only that you render the fat and fry the meat in its own oil till it turna brown and crispy. You can check it out in my blog. It’s my favorite way of cooking pork belly. Much safer than making lechon kawali in my opinion.

    1. I would like to see how that ‘s done I will visit your blog when I am off…. I am Cebuana too or, went to college there. Nice meeting you !!

  3. Oh boy does this sound terribly good and I am sitting on some pork belly trying to decide what to do with it next… This may very well make the cut, sounds amazing 🙂

  4. That looks interesting. A friend of mine was just talking about roasting (I think…) pork belly – I’m starting to get interesting in all the ways it can be cooked *other than* our ubiquitous cured bacon. I’m going to have to go play…

  5. I’ve never had pork belly! I don’t know why not. We get 1/2 a hog processed every year at the local meat locker. You would think that would come with pork belly. I really enjoyed reading your experience of cooking it ninja style. Hope that you had stealthy enough ninja moves to avoid all the grease splatters.

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