Ultimate Guide To Cooking Crispy Lechon Kawali

Are you craving that delightfully crispy, indulgently delicious Filipino pork belly dish known as lechon kawali? Look no further! This step-by-step guide will walk you through the process of creating the most mouthwateringly crispy and flavorful lechon kawali you’ve ever tasted.

What is Lechon Kawali?

Before we dive into the cooking process, let’s discuss what exactly lechon kawali is. Lechon kawali is a Filipino dish that features succulent pieces of pork belly that have been boiled until tender, then deep-fried until incredibly crispy on the outside while remaining juicy on the inside.

It’s a beloved dish in the Philippines, often served during celebrations and special occasions. The key to achieving that perfect lechon kawali is striking the right balance between the crispy exterior and the melt-in-your-mouth tender interior.

Ingredients You’ll Need

To make the most incredible lechon kawali, you’ll need the following ingredients:

• 2 lbs pork belly, skin on and cut into 2-inch cubes
• 1 head garlic, cloves peeled and crushed
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 teaspoon salt (or more to taste)
• Water for boiling
• Vegetable oil for deep frying

Step 1: Prepare the Pork Belly

Start by rinsing the pork belly cubes under cold water and pat them dry with paper towels. This step ensures that any excess moisture is removed, which will help the pork fry up extra crispy later on.

Step 2: Boil the Pork Belly

In a large pot, combine the pork belly cubes, crushed garlic cloves, bay leaves, peppercorns, and salt. Add enough water to cover the pork by about 2 inches. Bring the pot to a boil over high heat, then reduce the heat to medium-low and let it simmer for 45 minutes to 1 hour, or until the pork is tender but not falling apart.

Pro Tip: Boiling the pork belly before frying helps render out some of the fat, resulting in a crispier lechon kawali. It also allows the pork to cook through thoroughly, ensuring a perfectly cooked interior.

Step 3: Dry the Pork Belly

Once the pork belly is cooked through, remove it from the pot and transfer it to a wire rack or a baking sheet lined with paper towels. Pat the pork belly pieces dry with additional paper towels to remove as much moisture as possible. This step is crucial for achieving that coveted crispy exterior.

Step 4: Deep Fry the Pork Belly

Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Working in batches, carefully add the dried pork belly pieces to the hot oil and fry for 5-7 minutes, or until they turn a deep golden brown and crispy.

Pro Tip: Don’t overcrowd the pot or fryer, as this can cause the temperature of the oil to drop too much, resulting in soggy lechon kawali. Fry in smaller batches for best results.

Step 5: Drain and Season

Once the lechon kawali pieces are perfectly crispy, use a slotted spoon or spider strainer to transfer them to a wire rack or a baking sheet lined with paper towels to drain excess oil. While the lechon kawali is still hot, sprinkle it with additional salt to taste, if desired.

Serving Suggestions

Now that you’ve achieved the crispiest, most delectable lechon kawali, it’s time to enjoy it! Here are a few serving suggestions to elevate your lechon kawali experience:

• Serve it hot and crispy, straight out of the fryer, for the ultimate indulgence.
• Pair it with a tangy dipping sauce, such as a combination of vinegar, soy sauce, garlic, and chili peppers.
• Enjoy it as a main dish alongside steamed rice and a vegetable side dish.
• Use it as a topping for sizzling sisig or crispy pata.
• Incorporate it into a hearty lechon kawali fried rice dish.

Tips for Perfectly Crispy Lechon Kawali

While the process of making lechon kawali is relatively straightforward, there are a few key tips to keep in mind to ensure you achieve that coveted crispy exterior:

1. Dry the pork belly thoroughly: Removing as much moisture as possible from the pork belly before frying is crucial. Use paper towels to pat the pieces dry, and let them air dry for a few minutes if necessary.
2. Use the right oil temperature: Maintaining the proper oil temperature of 350°F (175°C) is essential for achieving a crispy exterior without burning the pork. Use a deep-fry thermometer to monitor the temperature, and adjust the heat as needed.
3. Fry in small batches: Overcrowding the pot or fryer can cause the oil temperature to drop, resulting in soggy lechon kawali. Fry the pork belly in smaller batches to ensure even cooking and crispiness.
4. Let the oil reheat between batches: After each batch, allow the oil to reheat to the proper temperature before adding the next batch of pork belly. This will help maintain consistent crispiness throughout the cooking process.
5. Season immediately after frying: Seasoning the hot lechon kawali right after it comes out of the fryer ensures that the seasoning adheres to the crispy exterior and enhances the flavor.

With these tips and the step-by-step guide, you’ll be well on your way to creating the crispiest, most mouthwatering lechon kawali you’ve ever tasted. Enjoy this Filipino delicacy and impress your friends and family with your newfound lechon kawali mastery!