Lechon Kawali
Deep-fried Filipino pork belly with a crackling, crispy skin.
Ingredients
- 1kg pork belly, whole slab
- Water for boiling
- 2 bay leaves
- 1 tbsp peppercorns
- Salt
- Oil for deep frying
- Vinegar dipping sauce
Steps
- Boil pork belly with bay leaves, peppercorns, and salt until tender, about 45 minutes.
- Drain and pat the pork completely dry; rest uncovered to dry further.
- Deep fry in hot oil until the skin is golden, blistered, and crackling.
- Rest briefly before chopping into pieces.
- Serve with a vinegar and garlic dipping sauce.