Lechon Kawali

Lechon Kawali is a belly-filling fried pork dish that is both tender and crunchy. The secret behind its texture lies in the frying oil used. In this dish, your heart will race in anticipation when you hear that crackle and pop of a marinated belly slab, deep-fried in hot Golden Fiesta cooking oil.

  • Required cooking skill level

    Intermediate
  • 6-10
    persons serving
  • 120
    minutes + Overnight Freezing preparation time

INGREDIENTS

DIPPING SAUCE

Preparation

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    1Place pork in a large pot. Add enough water to cover pork. Add Datu Puti Patis, peppercorns, onions, garlic and bay leaves. Bring to a boil, then simmer for 1 1/2 hours until tender.

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    2Strain meat and dry on rack. Wrap in foil. Place in freezer overnight.

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    3In a large pot, heat enough Golden Fiesta Palm Oil to cover pork. Once oil is hot, lower 1 frozen slab into oil. Deep fry until golden brown on all sides. Remove from heat and drain on a rack over paper towels.

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    4Chop lechon kawali into bite-sized pieces. Serve with Mang Tomas All-Around Sarsa.

  • No Image Available

    1Place pork in a large pot. Add enough water to cover pork. Add Datu Puti Patis, peppercorns, onions, garlic and bay leaves. Bring to a boil, then simmer for 1 1/2 hours until tender.

  • No Image Available

    2Strain meat and dry on rack. Wrap in foil. Place in freezer overnight.

  • No Image Available

    3In a large pot, heat enough Golden Fiesta Palm Oil to cover pork. Once oil is hot, lower 1 frozen slab into oil. Deep fry until golden brown on all sides. Remove from heat and drain on a rack over paper towels.

  • No Image Available

    4Chop lechon kawali into bite-sized pieces. Serve with Mang Tomas All-Around Sarsa.

Looking for other easy fried pork recipes to try? We’ve got you covered! Check out our fried porkchop and tokwang baboy recipes.