Required cooking skill level
Intermediate-
6-10
persons serving -
120
minutes + Overnight Freezing preparation time
INGREDIENTS
- 1 kilo Pork belly slab
- 10 cups Water
- 1 1/2 cups Datu Puti Patis
- 1 tsp Black peppercorns, lightly crushed
- 1 Small red onion, peeled and quartered
- 5 c Loves garlic, peeled and crushed
- 2 Bay leaves
- 1 1/2 liter Golden Fiesta Palm Oil, for deep frying
DIPPING SAUCE
- 1/2 cup Mang Tomas All-Around Sarsa
PREPARATION
- 1 Place 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.
- 2 Strain meat and dry on rack. Wrap in foil. Place in freezer overnight.
- 3 In 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.
- 4 Chop 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 baboyrecipes.
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