Ultimate Crispy Lechon Kawali: The Secret to Crackling Skin and Juicy Meat

Ultimate Crispy Lechon Kawali: The Secret to Crackling Skin and Juicy Meat
PREP TIME 15 minutes
COOK TIME 25 minutes
TOTAL TIME 40 minutes
DIFFICULTY Medium
CUISINE Filipino
DIETARY INFO
Dairy-Free

If there is one dish that instantly brings comfort, celebration, and pure joy to the dinner table, it’s Lechon Kawali. With its ultra-crunchy skin and tender, juicy meat on the inside, this Filipino favorite is a masterpiece of textures.
Drawing inspiration from Chef RV Manabat's popular recipe guide, this post breaks down everything you need to know to make restaurant-quality crispy pork belly right at home.

Ingredients

Servings: 1
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Main Ingredients
  • 2 kg
    Substitutes for Pork Belly:
    Pork Shoulder Ratio: 1:1
  • 2 heads
    Substitutes for Garlic:
    Garlic Powder Ratio: 1/8 tsp powder = 1 clove
    Shallots Ratio: 1:1
  • Substitutes for Yellow Onion:
    White Onion Ratio: 1:1
    Red Onion Ratio: 1:1
    Shallots Ratio: 3 shallots = 1 medium onion
  • 1 handful
  • 4–8 pieces
  • 6 tablespoons
  • 1 splash Soy Gluten
    Substitutes for Soy Sauce:
    Tamari Ratio: 1:1 (Gluten-Free swap)
    Coconut Aminos Ratio: 1:1 (Soy-Free swap)
  • Substitutes for Extra Virgin Olive Oil:
    Avocado Oil Ratio: 1:1
Cook Mode: Ultimate Crispy Lechon Kawali: The Secret to Crackling Skin and Juicy Meat
Cooking Progress Step 1 of 11
Step 1

1. Simmer to Tender Perfection

Step 1: Simmer to Tender Perfection
CHEF'S TIP / PRO NOTE

Choose a cut with a balanced ratio of meat to fat to keep the interior tender and moist

Step 2

2. Step 2

1. In a large pot, combine the water, pork liempo, pounded garlic, quartered onions, rock salt, a splash of soy sauce, whole black peppercorns, and bay leaves.
Step 3

3. Step 3

2. Bring the water to a boil, then lower the heat to a simmer. Cover and cook for about 45 minutes.
Step Timer
45:00
Step 4

4. Step 4

3. Check for doneness: Poke the meat with a fork. It should be fork-tender and soft, but not overcooked (avoid making it too soft, which can dry out the meat later).
Step 5

5. Step 5

4. Remove the pork from the broth and let it cool on a wire cooling rack. (Note: Don't throw away the flavorful pork stock! Strain it and save it in the fridge or freezer for future noodle dishes or soups).
CHEF'S TIP / PRO NOTE

Don't throw away the flavorful pork stock! Strain it and save it in the fridge or freezer for future noodle dishes or soups

Step 6

6. The Drying Secret (Crucial for Crunch)

To achieve that signature crackling skin and prevent oil splatters, the boiled pork needs to dry out excess surface moisture. Choose one of these methods:

• The Air-Dry Method (Recommended): Leave the boiled pork uncovered on a rack at room temperature overnight, or place it under a gentle electric fan.

• The Oven Method: Place the pork in a low-temperature oven (around 250°F to 275°F) for 1 to 2 hours until the skin dries out.

• The Freezer Method: Let the pork cool completely, place it in a zip-lock container or bag, and store it in the freezer until you are ready to fry.
Step Timer
120:00
Step 7

7. Deep Frying

Step 3: Deep Frying
Step 8

8. Step 8

1. Heat plenty of cooking oil in a deep pan or wok over high heat.
Step 9

9. Step 9

2. Carefully add the dried pork pieces. (Caution: Pork straight from the freezer will cause initial oil splatters, so use a long pair of tongs and step back slightly for safety).
CHEF'S TIP / PRO NOTE

Pork straight from the freezer will cause initial oil splatters, so use a long pair of tongs and step back slightly for safety

Step 10

10. Step 10

3. Deep fry for 10 to 18 minutes, turning occasionally until the skin turns a gorgeous golden-brown and achieves an audible, glass-like crunch.
Step Timer
18:00
Step 11

11. Step 11

4. Remove from the oil and let it rest on a wire rack or paper towels. Tap the skin—if you hear a hollow, crisp echo, you’ve nailed it!

All Steps Completed!

You've successfully finished cooking this recipe.

Action completed

Directions

1

Step 1: Simmer to Tender Perfection

Step 1: Simmer to Tender Perfection

CHEF'S TIP / PRO NOTE
PRO TIP

Choose a cut with a balanced ratio of meat to fat to keep the interior tender and moist

2

Step 2

1. In a large pot, combine the water, pork liempo, pounded garlic, quartered onions, rock salt, a splash of soy sauce, whole black peppercorns, and bay leaves.

3

Step 3

2. Bring the water to a boil, then lower the heat to a simmer. Cover and cook for about 45 minutes.

45:00
4

Step 4

3. Check for doneness: Poke the meat with a fork. It should be fork-tender and soft, but not overcooked (avoid making it too soft, which can dry out the meat later).

5

Step 5

4. Remove the pork from the broth and let it cool on a wire cooling rack. (Note: Don't throw away the flavorful pork stock! Strain it and save it in the fridge or freezer for future noodle dishes or soups).

CHEF'S TIP / PRO NOTE
PRO TIP

Don't throw away the flavorful pork stock! Strain it and save it in the fridge or freezer for future noodle dishes or soups

6

Step 6: The Drying Secret (Crucial for Crunch)

To achieve that signature crackling skin and prevent oil splatters, the boiled pork needs to dry out excess surface moisture. Choose one of these methods:

• The Air-Dry Method (Recommended): Leave the boiled pork uncovered on a rack at room temperature overnight, or place it under a gentle electric fan.

• The Oven Method: Place the pork in a low-temperature oven (around 250°F to 275°F) for 1 to 2 hours until the skin dries out.

• The Freezer Method: Let the pork cool completely, place it in a zip-lock container or bag, and store it in the freezer until you are ready to fry.

120:00
7

Step 7: Deep Frying

Step 3: Deep Frying

8

Step 8

1. Heat plenty of cooking oil in a deep pan or wok over high heat.

9

Step 9

2. Carefully add the dried pork pieces. (Caution: Pork straight from the freezer will cause initial oil splatters, so use a long pair of tongs and step back slightly for safety).

CHEF'S TIP / PRO NOTE
PRO TIP

Pork straight from the freezer will cause initial oil splatters, so use a long pair of tongs and step back slightly for safety

10

Step 10

3. Deep fry for 10 to 18 minutes, turning occasionally until the skin turns a gorgeous golden-brown and achieves an audible, glass-like crunch.

18:00
11

Step 11

4. Remove from the oil and let it rest on a wire rack or paper towels. Tap the skin—if you hear a hollow, crisp echo, you’ve nailed it!

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