12 Crispy Filipino Lechon Kawali Delights

Venture into the crispy, golden world of Filipino cuisine with our roundup of 12 Lechon Kawali delights that promise to bring a crunch to your kitchen! Perfect for home cooks craving something indulgent yet approachable, these recipes transform pork belly into mouthwatering masterpieces. Whether you’re after comfort food or a festive centerpiece, get ready to dive into flavors that’ll make every bite unforgettable. Keep reading to discover your next favorite dish!

Classic Filipino Lechon Kawali

Now, let’s dive into making Classic Filipino Lechon Kawali, a crispy, golden-brown pork belly that’s irresistibly delicious and surprisingly simple to prepare at home. This guide will walk you through each step to achieve that perfect crunch and tender interior.

Ingredients

• For the pork:
  • 2 lbs pork belly, cut into 2-inch cubes
  • 4 cups water
  • 1 tbsp salt
  • 1 tsp whole black peppercorns
  • 4 cloves garlic, crushed
  • 2 bay leaves
• For frying:
  • 4 cups vegetable oil

Instructions

1. In a large pot, combine pork belly, water, salt, black peppercorns, garlic, and bay leaves. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 45 minutes or until the pork is tender but not falling apart. Tip: Skim off any scum that rises to the surface for a clearer broth.
3. Remove the pork from the pot and let it dry on a wire rack for at least 30 minutes to ensure crispiness. Pat dry with paper towels to remove excess moisture.
4. In a deep fryer or large pot, heat vegetable oil to 375°F. Carefully add the pork pieces in batches to avoid overcrowding.
5. Fry each batch for 5-7 minutes or until golden brown and crispy. Tip: Use a splatter screen to keep your stove clean and avoid oil splatters.
6. Remove the pork with a slotted spoon and drain on paper towels. Tip: Let the oil return to 375°F between batches for consistent results.

When done, the Lechon Kawali should have a crackling crisp exterior with juicy, flavorful meat inside. Serve it with a side of spicy vinegar dip or over a bed of steamed rice for a truly authentic Filipino experience.

Spicy Filipino Lechon Kawali

Now, let’s dive into making a crispy, spicy twist on the classic Filipino Lechon Kawali, a dish that’s as fun to make as it is to eat. This recipe will guide you through each step to achieve that perfect crunch and heat, ensuring even beginners can follow along with confidence.

Ingredients

For the Pork:

– 2 lbs pork belly, cut into 2-inch cubes
– 1 tbsp salt
– 1 tbsp black pepper
– 4 cups water
– 4 cups vegetable oil for frying

For the Spicy Coating:

– 2 tbsp chili flakes
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp salt

Instructions

1. In a large pot, combine the pork belly cubes, salt, black pepper, and water. Bring to a boil over high heat.
2. Reduce the heat to medium and simmer for 30 minutes, or until the pork is tender but not falling apart.
3. Remove the pork from the water and pat dry thoroughly with paper towels. Let it air dry for 10 minutes to ensure crispiness.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Carefully add the pork cubes in batches to avoid overcrowding.
5. Fry each batch for 5-7 minutes, or until the pork is golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
6. In a small bowl, mix together the chili flakes, garlic powder, onion powder, and salt to create the spicy coating.
7. While the pork is still hot, toss it in the spicy coating mixture until evenly covered.
8. Serve immediately for the best texture and flavor.
Layered with heat and crunch, this Spicy Filipino Lechon Kawali is a bold dish that stands out. Try serving it with a side of steamed rice and a vinegar dipping sauce to balance the flavors.

Garlic Fried Filipino Lechon Kawali

Unlock the secrets to creating the ultimate comfort food with this Garlic Fried Filipino Lechon Kawali recipe, a dish that combines crispy pork belly with the aromatic punch of garlic. Perfect for beginners, this guide will walk you through each step to achieve that golden, crunchy exterior and tender, juicy interior.

Ingredients

• For the pork:
  • 2 lbs pork belly, cut into 2-inch cubes
  • 4 cups water
  • 1 tbsp salt
  • 1 tsp black peppercorns
  • 2 bay leaves
• For frying:
  • 4 cups vegetable oil
• For the garlic topping:
  • 1/2 cup garlic, minced
  • 2 tbsp vegetable oil

Instructions

1. In a large pot, combine pork belly, water, salt, black peppercorns, and bay leaves. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 45 minutes or until the pork is tender but not falling apart.
3. Remove the pork from the pot and let it cool to room temperature. Pat dry with paper towels to remove excess moisture.
4. In a deep fryer or large pot, heat vegetable oil to 375°F over medium-high heat.
5. Carefully add the pork pieces to the hot oil in batches, frying each for 5-7 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
6. In a small pan, heat 2 tbsp vegetable oil over medium heat. Add minced garlic and cook, stirring constantly, until golden brown and crispy, about 2 minutes. Remove from heat immediately to prevent burning.
7. Sprinkle the crispy garlic over the fried pork belly before serving.

Crispy on the outside and succulent on the inside, this Garlic Fried Filipino Lechon Kawali is a feast for the senses. Serve it with steamed rice and a side of spicy vinegar dipping sauce for an authentic Filipino dining experience.

Sweet and Sour Filipino Lechon Kawali

Filipino cuisine offers a symphony of flavors, and today, we’re diving into a dish that perfectly balances sweet and sour notes with crispy, succulent pork. This recipe is a must-try for anyone looking to explore the rich culinary traditions of the Philippines.

Ingredients

• For the pork:
  • 2 lbs pork belly, cut into 1-inch cubes
  • 1 tbsp salt
  • 1 tsp black pepper
  • 4 cups water
  • 4 cups oil for deep frying
• For the sauce:
  • 1/2 cup white vinegar
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1/2 cup pineapple chunks (optional)

Instructions

1. In a large pot, combine pork belly, salt, pepper, and water. Bring to a boil over high heat, then reduce to a simmer for 30 minutes, or until the pork is tender.
2. Remove the pork from the pot and pat dry with paper towels. Let it air dry for at least 10 minutes to ensure crispiness when fried.
3. Heat oil in a deep fryer or large pot to 375°F. Carefully add the pork pieces in batches, frying each for 5-7 minutes or until golden brown and crispy. Tip: Avoid overcrowding the pot to maintain the oil temperature.
4. While the pork is frying, prepare the sauce by combining vinegar, soy sauce, brown sugar, garlic, and onion in a saucepan. Bring to a boil, then simmer for 5 minutes until slightly thickened. Tip: Stir occasionally to prevent the sugar from burning.
5. Add pineapple chunks to the sauce if using, and simmer for an additional 2 minutes.
6. Once all pork is fried, toss it in the sauce until evenly coated, or serve the sauce on the side for dipping. Tip: For extra crispiness, serve the pork immediately after tossing in the sauce.

Amazingly crispy on the outside and tender on the inside, this Sweet and Sour Filipino Lechon Kawali is a delightful contrast of textures. Serve it over steamed rice with extra sauce on the side for a truly authentic experience.

Crispy Filipino Lechon Kawali with Liver Sauce

Every home cook dreams of mastering a dish that’s both impressively crispy and deeply flavorful, and that’s exactly what you’ll achieve with this Crispy Filipino Lechon Kawali with Liver Sauce. Let’s break down the process into manageable steps to ensure your success.

Ingredients

• For the Lechon Kawali:
  • 2 lbs pork belly, cut into 2-inch cubes
  • 4 cups water
  • 1 tbsp salt
  • 1 tsp black peppercorns
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 4 cups oil for deep frying
• For the Liver Sauce:
  • 1/2 cup pork liver, boiled and finely chopped
  • 1/2 cup vinegar
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 small onion, minced

Instructions

1. In a large pot, combine pork belly, water, salt, black peppercorns, garlic, and bay leaves. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 45 minutes or until the pork is tender but not falling apart.
3. Remove the pork from the pot and let it dry on a wire rack for at least 30 minutes to ensure crispiness when fried.
4. Heat oil in a deep fryer or large pot to 375°F. Carefully add the pork pieces in batches to avoid overcrowding.
5. Fry each batch for 5-7 minutes or until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
6. For the liver sauce, combine all sauce ingredients in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally, until thickened.
7. Serve the crispy Lechon Kawali hot with the liver sauce on the side for dipping.

With its perfect contrast of crispy exterior and tender interior, this Lechon Kawali is a textural delight. The rich, tangy liver sauce adds a depth of flavor that makes this dish unforgettable. Try serving it with steamed rice and a side of atchara (pickled papaya) for a complete Filipino meal experience.

Filipino Lechon Kawali with Mango Salsa

Out of all the crispy, savory dishes you can make at home, Filipino Lechon Kawali with Mango Salsa stands out for its perfect balance of textures and flavors. Let’s break down this recipe into manageable steps to ensure your success in the kitchen.

Ingredients

• For the Lechon Kawali:
  • 2 lbs pork belly, cut into 2-inch pieces
  • 4 cups water
  • 1 tbsp salt
  • 1 tsp black peppercorns
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 4 cups oil for deep frying
• For the Mango Salsa:
  • 1 ripe mango, diced
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. In a large pot, combine pork belly, water, salt, black peppercorns, garlic, and bay leaves. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 1 hour or until the pork is tender. Tip: Skim off any scum that rises to the surface for a clearer broth.
3. Remove the pork from the pot and let it dry on a wire rack for at least 30 minutes. Pat dry with paper towels to remove excess moisture.
4. Heat oil in a deep fryer or large pot to 375°F. Carefully add the pork pieces and fry for 5-7 minutes or until golden brown and crispy. Tip: Fry in batches to avoid overcrowding and ensure even cooking.
5. Transfer the fried pork to a paper towel-lined plate to drain excess oil.
6. While the pork is frying, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well. Tip: Let the salsa sit for 10 minutes before serving to allow the flavors to meld.
7. Serve the crispy Lechon Kawali hot with the fresh mango salsa on the side.

Serve this dish with steamed rice to soak up the flavors, or wrap the crispy pork and salsa in lettuce leaves for a lighter option. The contrast between the crunchy pork and the sweet, tangy salsa is irresistible.

Filipino Lechon Kawali Adobo Style

Kickstart your culinary adventure with this Filipino Lechon Kawali Adobo Style, a dish that combines the crispy goodness of lechon kawali with the savory depth of adobo. Perfect for beginners, this recipe guides you through each step to achieve that irresistible crunch and flavor.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 5 cloves garlic, minced
  • 1 tsp black peppercorns
  • 3 bay leaves
• For the pork:
  • 2 lbs pork belly, cut into 2-inch cubes
  • 4 cups water
  • 1 tbsp salt
• For frying:
  • 4 cups cooking oil

Instructions

1. In a large bowl, combine soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves to make the marinade.
2. Add the pork belly cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Transfer the marinated pork and marinade into a large pot. Add 4 cups of water and 1 tbsp of salt. Bring to a boil over high heat.
4. Reduce heat to medium-low, cover, and simmer for 1 hour or until the pork is tender but not falling apart.
5. Remove the pork from the pot and let it air dry on a wire rack for at least 30 minutes to ensure crispiness when fried.
6. In a deep frying pan, heat 4 cups of cooking oil over medium heat until it reaches 350°F.
7. Carefully add the pork pieces in batches, frying each for 5-7 minutes or until golden brown and crispy. Tip: Avoid overcrowding the pan to maintain the oil temperature.
8. Remove the fried pork and drain on paper towels to remove excess oil. Tip: Let the oil reheat between batches for consistent crispiness.
9. Serve immediately while hot. Tip: For an extra flavor boost, drizzle with the reduced marinade sauce after frying.

Golden and crispy on the outside, tender and flavorful on the inside, this Lechon Kawali Adobo Style is a testament to the rich culinary heritage of the Philippines. Serve it with steamed rice and a side of pickled vegetables for a complete meal that’s sure to impress.

Filipino Lechon Kawali with Pineapple Glaze

Getting ready to dive into the crispy, juicy world of Filipino cuisine? Today, we’re tackling Lechon Kawali with a sweet and tangy pineapple glaze that’s sure to impress. This dish combines the crunch of perfectly fried pork belly with the brightness of pineapple, creating a balance of flavors that’s hard to resist.

Ingredients

• For the pork:
  • 2 lbs pork belly, cut into 2-inch cubes
  • 1 tbsp salt
  • 1 tsp black pepper
  • 4 cups water
  • 4 cups oil for deep frying
• For the pineapple glaze:
  • 1 cup pineapple juice
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp garlic, minced

Instructions

1. In a large pot, combine pork belly, salt, pepper, and water. Bring to a boil over high heat, then reduce to a simmer for 30 minutes until the pork is tender.
2. Remove the pork from the pot and pat dry with paper towels. Let it air dry for 10 minutes to ensure crispiness when fried.
3. Heat oil in a deep fryer or large pot to 375°F. Carefully add the pork pieces and fry for 5-7 minutes until golden brown and crispy. Tip: Fry in batches to avoid overcrowding.
4. While the pork is frying, prepare the glaze. In a small saucepan, combine pineapple juice, brown sugar, soy sauce, vinegar, and garlic. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened.
5. Once the pork is fried, drain on paper towels to remove excess oil. Tip: Keep the pork warm in a low oven if not serving immediately.
6. Drizzle the warm pineapple glaze over the crispy pork or serve on the side for dipping. Tip: For an extra layer of flavor, toss the pork in the glaze before serving.

Zesty and vibrant, this Lechon Kawali with Pineapple Glaze offers a delightful contrast between the crispy pork and the sweet, tangy sauce. Serve it atop a bed of steamed rice or with a side of pickled vegetables to cut through the richness.

Filipino Lechon Kawali with Coconut Milk

Zesty and rich, Filipino Lechon Kawali with Coconut Milk is a dish that brings the crispy, savory goodness of pork belly together with the creamy sweetness of coconut milk. This recipe is perfect for those looking to explore the depths of Filipino cuisine with a simple, yet flavorful approach.

Ingredients

• For the pork:
  • 2 lbs pork belly, cut into 2-inch cubes
  • 4 cups water
  • 1 tbsp salt
  • 1 tsp black peppercorns
  • 2 bay leaves
• For frying:
  • 4 cups vegetable oil
• For the sauce:
  • 1 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 1 clove garlic, minced

Instructions

1. In a large pot, combine pork belly, water, salt, black peppercorns, and bay leaves. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45 minutes, or until the pork is tender.
2. Remove the pork from the pot and pat dry with paper towels. Let it air dry for at least 10 minutes to ensure crispiness when fried.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Carefully add the pork pieces in batches, frying each for 5-7 minutes or until golden brown and crispy. Tip: Avoid overcrowding the pot to maintain the oil temperature.
4. Remove the pork with a slotted spoon and drain on paper towels. Tip: Let the oil return to 375°F between batches for consistent crispiness.
5. In a small saucepan, combine coconut milk, soy sauce, vinegar, sugar, and minced garlic. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Tip: Adjust the heat to prevent the sauce from boiling over.
6. Serve the crispy pork with the coconut milk sauce on the side for dipping.

Mouthwateringly crispy on the outside and tender on the inside, this Lechon Kawali pairs beautifully with the creamy, tangy coconut milk sauce. For an extra kick, serve with a side of spicy vinegar or a fresh cucumber salad to balance the richness.

Filipino Lechon Kawali with Tamarind Sauce

Perfectly crispy on the outside and tender on the inside, Filipino Lechon Kawali with Tamarind Sauce is a dish that brings the vibrant flavors of the Philippines to your kitchen. This guide will walk you through each step to achieve that golden crust and tangy sauce that makes this dish unforgettable.

Ingredients

• For the Lechon Kawali:
  • 2 lbs pork belly, cut into 2-inch pieces
  • 4 cups water
  • 1 tbsp salt
  • 1 tsp black peppercorns
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 4 cups oil for deep frying
• For the Tamarind Sauce:
  • 1 cup tamarind pulp
  • 1 cup water
  • 1/2 cup brown sugar
  • 1 tbsp soy sauce
  • 1 clove garlic, minced

Instructions

1. In a large pot, combine pork belly, water, salt, black peppercorns, garlic, and bay leaves. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 45 minutes or until the pork is tender but not falling apart.
3. Remove the pork from the pot and let it dry on a wire rack for at least 30 minutes to ensure crispiness when fried.
4. Heat oil in a deep fryer or large pot to 375°F. Carefully add the pork pieces in batches to avoid overcrowding.
5. Fry each batch for 5-7 minutes or until golden brown and crispy. Drain on paper towels.
6. For the tamarind sauce, combine tamarind pulp and water in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally.
7. Strain the mixture through a fine mesh sieve to remove seeds and fibers, pressing to extract as much liquid as possible.
8. Return the strained liquid to the saucepan. Add brown sugar, soy sauce, and minced garlic. Simmer for another 5 minutes until slightly thickened.
9. Serve the crispy Lechon Kawali hot with the tamarind sauce on the side for dipping.

With its irresistible crunch and the sweet-sour punch of the tamarind sauce, this dish is a celebration of textures and flavors. Try serving it with steamed rice and a side of pickled vegetables for a complete meal.

Filipino Lechon Kawali with Chili Vinegar Dip

Delving into the crispy, golden world of Filipino cuisine, today we’re tackling Lechon Kawali, a beloved dish known for its succulent pork belly and crackling skin, paired with a tangy chili vinegar dip. This recipe breaks down the process into manageable steps, ensuring even beginners can achieve that perfect crunch.

Ingredients

• For the Pork:
  • 2 lbs pork belly, cut into 2-inch pieces
  • 4 cups water
  • 1 tbsp salt
  • 1 tsp black peppercorns
  • 2 bay leaves
• For the Chili Vinegar Dip:
  • 1/2 cup white vinegar
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 1 red chili pepper, sliced
  • 1/2 tsp salt

Instructions

1. In a large pot, combine pork belly, water, salt, peppercorns, and bay leaves. Bring to a boil over high heat.
2. Reduce heat to medium, cover, and simmer for 45 minutes or until the pork is tender but not falling apart.
3. Remove the pork from the pot and let it air dry on a wire rack for at least 1 hour to ensure crispy skin.
4. Heat oil in a deep fryer or large pot to 375°F. Carefully add the pork pieces and fry for 5-7 minutes or until golden brown and crispy.
5. While the pork is frying, prepare the chili vinegar dip by combining vinegar, garlic, onion, chili pepper, and salt in a small bowl. Stir well.
6. Remove the pork from the oil and drain on paper towels to remove excess oil.
7. Serve the Lechon Kawali hot with the chili vinegar dip on the side.

Kicking off your meal with this Lechon Kawali promises a delightful contrast between the crispy exterior and tender, juicy meat inside. The chili vinegar dip adds a sharp, tangy kick that cuts through the richness, making it irresistible. For an extra touch, serve it alongside steamed rice and a side of atchara (pickled papaya) to balance the flavors.

Filipino Lechon Kawali with Soy Garlic Glaze

Sometimes, the most satisfying dishes come from combining simple techniques with bold flavors, and that’s exactly what we’re doing today with this crispy, golden delight.

Ingredients

• For the pork:
  • 2 lbs pork belly, cut into 2-inch cubes
  • 1 tbsp salt
  • 1 tsp black pepper
  • 4 cups water
  • 4 cups oil for deep frying
• For the soy garlic glaze:
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp vinegar
  • 4 cloves garlic, minced
  • 1/2 cup water

Instructions

1. In a large pot, combine the pork belly, salt, pepper, and water. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Tip: This step ensures the pork is tender before frying.
2. Remove the pork from the water and pat dry thoroughly with paper towels. Tip: Dry pork fries better and achieves a crispier crust.
3. Heat the oil in a deep fryer or large pot to 375°F. Carefully add the pork pieces and fry for 5-7 minutes until golden brown and crispy. Tip: Do not overcrowd the pot to maintain the oil temperature.
4. While the pork fries, prepare the glaze by combining soy sauce, brown sugar, vinegar, garlic, and water in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
5. Once the pork is fried, drain on paper towels to remove excess oil.
6. Toss the fried pork in the soy garlic glaze until evenly coated.

Golden and crispy on the outside, tender on the inside, this Lechon Kawali is a textural dream. The soy garlic glaze adds a sweet and savory depth that’s irresistible. Serve it atop steamed rice with a side of pickled vegetables for a complete meal.

Conclusion

Brimming with crispy, golden perfection, our roundup of 12 Filipino Lechon Kawali Delights offers a treasure trove of recipes to bring a taste of the Philippines to your kitchen. Whether you’re a seasoned cook or trying Filipino cuisine for the first time, these dishes promise to impress. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest!