Lechon Kawali
Crispy-skinned pork belly braised until tender, then pan-fried until the skin crackles. A Filipino classic that tastes restaurant-quality but needs just six ingredients and one skillet.
- Total time
- 90 min
- Servings
- 4
- Calories
- 685
- Protein
- 48g
Ingredients
- 2 lbs pork belly, skin-on, cut into 3-inch cubes
- 2 tbsp salt
- 1 tsp black pepper
- 6 whole garlic cloves, smashed
- 3 whole bay leaves
- 3 tbsp neutral oil for frying
Instructions
- 1
Place pork belly, skin-side up, in a pot. Add enough water to cover by 1 inch.
- 2
Add salt, pepper, garlic, and bay leaves. Bring to a boil, then reduce to a simmer.
- 3
Cover and simmer for 45 minutes, until meat is very tender but skin is not falling apart.
- 4
Remove pork to a plate and let cool for 5 minutes. Pat skin completely dry with paper towels.
- 5
Heat oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 2 minutes.
- 6
Place pork skin-side down in the skillet. Do not move it for 6–8 minutes, until skin is deep golden and crackles when you touch it.
- 7
Flip and cook meat-side for 2–3 minutes until edges are browned and crispy.
- 8
Serve hot with steamed rice and a lime wedge on the side.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed pan
- large pot (at least 5-quart)
- paper towels
- tongs
- cutting board and knife
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