How To Make Lechon Kawali (Filipino Crispy Pork)

By Tasty · 120 min

Ingredients

Instructions

1. Prick the pork belly skin all over with a needle tenderizer, taking care not to pierce the meat deeply.
2. Put the water, onion, garlic, bay leaves, sage, peppercorns, 1 tablespoon of kosher salt and fish sauce in a pot and bring to a boil over medium-high heat.
3. Add the pork belly, lower the heat to a gentle simmer, cover and cook for 60-90 minutes, until a knife slides easily through meat and skin.
4. Move the pork to a wire rack over a sheet pan, let it cool slightly, then pat the skin thoroughly dry.
5. Rub the remaining 2 tablespoons of kosher salt over the pork, especially the skin. Refrigerate uncovered for at least 6 hours or overnight, until the surface is fully dry.
6. Make the spiced vinegar dip by stirring together the coconut vinegar, apple cider vinegar, garlic, Thai chiles, salt and black pepper. Set aside.
7. Heat enough oil in a wok or large Dutch oven to come about 4 inches up the sides to 375°F (190°C).
8. Lower the chilled pork into the oil skin-side down and fry for 10 minutes, until the skin is deep golden, bubbled and crispy. Adjust the heat to keep the oil at temperature.
9. Transfer to a paper towel-lined plate and rest for 5 minutes, then cut into bite-sized pieces.
10. Season with Maldon salt or seasoning salt and serve with the vinegar dip.

Summarized from Tasty's video. Watch it for the details.

More recipes with

GarlicOnionPork belly