Lechon Kawali
Crispy Pork Belly simmered to tenderness with aromatics and dee-fried to golden perfection. Crunchy on the outside and super moist on the inside, it's the ultimate pork dish!
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 pounds whole pork belly
- 1 head garlic, pounded
- 2 tablespoons salt
- 1 tablespoon peppercorns
- 2 bay leaves
- water
- canola oil
Instructions
- 1
In a deep pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover.
- 2
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and continue to cook for about 1 to 1 1/2 hours or until meat is fork-tender but not falling apart.
- 3
Drain pork, discarding liquid. Wipe dry, removing any stray aromatics.
- 4
Allow to cool to touch and pat dry with paper towels. Score the skin using the tines of a fork.
- 5
Brush the skin with vinegar.
- 6
Season the pork all over with salt and layer the skin with a thin film of salt.
- 7
Place on a wire rack and refrigerate overnight to completely cool and dry. Remove from refrigerator and scrape off the salt.
- 8
In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F.
- 9
Carefully place the meat in the hot oil and fry, turning as needed, until golden and skin is crisp and puffed.
- 10
Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and cut into serving pieces.
- 11
Serve with choice of dipping sauce.