Classy, Crunchy, Crispy: Cook the Perfect Lechon Kawali Today!

Rafael Reynante
Rafael Reynante | Aug 11, 2015
The pig is an amazing animal that provides us with so much with their hide, meat, and even fur. Filipinos have a very profound respect for pigs, making sure all of them is put to good use in way or another. So out of respect for the humble pig, here is a delicious recipe that does this wonderful animal justice:
1 whole slab of liempo (pork belly), approximately 1 kg.
2 cloves garlic, coarsely chopped
2 bay leaves
whole peppercorns
2 cups of cooking oil
  1. In a large pot, bring 4 cups of water to a boil and add the coarsely chopped garlic, bay leaves, peppercorns, and salt. Mix well. Make sure that the water is flavorful enough, since this flavor will transfer to the pork.
  2. Add the pork belly to the simmering water and cook on low heat for 45 minutes to an hour.
  3. Remove the pork from the water when it is tender enough to be easily pierced by a fork or knife.
  4. Meanwhile, preheat an oven to 100ºC and roast the pork for 30 minutes. This is to dry the pork and get rid of any excess water.
  5. After roasting, heat the cooking oil in a deep fryer or large pan until hot. Carefully drop the pork belly into the hot oil and cover immediately as the pork will sizzle and pop.
  6. Cook for 20 minutes or until golden brown. Serve warm with rice and your favorite all-around Mang Tomas or atsara.
Serves 4
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