The Ultimate Guide To Cooking Pork Belly Lechon Kawali – Crispy, Juicy Perfection Every Time!

Pork belly lechon kawali is a beloved Filipino dish that tantalizes taste buds with its crispy skin and tender, flavorful meat. This culinary masterpiece is a staple at gatherings and celebrations, leaving guests craving for more. If you’re eager to impress your family and friends with this mouthwatering dish, follow this comprehensive guide on how to cook pork belly lechon kawali.

Ingredients

• 2 pounds pork belly, with skin
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 cup vinegar
• 1/4 cup water
• Cooking oil, for frying

Instructions

1. Prepare the Pork Belly

• Remove the pork belly from its packaging and pat it dry with paper towels.
• Score the skin deeply, but not all the way through to the meat. This will help the skin crisp up.
• Season the pork belly generously with salt, black pepper, garlic powder, and onion powder.

2. Marinate the Pork Belly

• In a large bowl, combine the vinegar and water.
• Add the seasoned pork belly to the marinade and massage it to ensure it’s evenly coated.
• Cover the bowl and refrigerate for at least 4 hours, or overnight.

3. Fry the Pork Belly

• Heat a large skillet or deep fryer to 375°F (190°C).
• Remove the pork belly from the marinade and pat it dry.
• Carefully lower the pork belly into the hot oil, skin side down.
• Fry for 15-20 minutes, or until the skin is golden brown and crispy.

4. Flip the Pork Belly

• Using tongs, carefully flip the pork belly over and fry for an additional 15-20 minutes, or until the meat is cooked through.
• An instant-read thermometer inserted into the thickest part of the meat should read 145°F (63°C).

5. Drain and Rest

• Remove the pork belly from the oil and drain it on paper towels.
• Allow the pork belly to rest for 10 minutes before slicing.

6. Slice and Serve

• Slice the pork belly into thin strips and serve immediately.
• Garnish with your favorite dipping sauce, such as soy sauce with calamansi juice.

Tips for Success

• Use high-quality pork belly with a thick layer of skin.
• Score the skin deeply to ensure maximum crispiness.
• Marinate the pork belly for at least 4 hours to enhance its flavor.
• Fry the pork belly at the correct temperature to prevent it from burning or becoming soggy.
• Rest the pork belly before slicing to allow the juices to redistribute.

Variations

• Crispy Pata: Use pork knuckles instead of pork belly for a more substantial dish.
• Lechon Kawali with Lechon Sauce: Serve the pork belly with a rich, savory lechon sauce made from pork liver and spices.
• Spicy Lechon Kawali: Add chili peppers to the marinade for a spicy kick.

Accompaniments

• Rice: Serve the pork belly with steamed rice to soak up the delicious juices.
• Vegetables: Pair the pork belly with sautéed vegetables, such as broccoli, carrots, or bell peppers.
• Dipping Sauce: Serve the pork belly with a variety of dipping sauces, such as soy sauce with calamansi juice, vinegar with onions, or garlic mayonnaise.

In a nutshell

Cooking pork belly lechon kawali is a rewarding experience that will leave you with a crispy, flavorful dish that will impress your guests. By following these step-by-step instructions and tips, you can master this Filipino culinary staple and create a dish that will become a family favorite.

Popular Questions

1. What is the best way to score the pork belly skin?
Use a sharp knife to make deep, parallel cuts through the skin, but not all the way through to the meat.

2. How long should I marinate the pork belly?
Marinate the pork belly for at least 4 hours, or overnight, to allow the flavors to penetrate the meat.

3. What is the ideal frying temperature for pork belly lechon kawali?
Fry the pork belly at 375°F (190°C) for maximum crispiness.

4. How do I know when the pork belly is cooked through?
Insert an instant-read thermometer into the thickest part of the meat. It should read 145°F (63°C).

5. What is the best dipping sauce for pork belly lechon kawali?
Serve the pork belly with a variety of dipping sauces, such as soy sauce with calamansi juice, vinegar with onions, or garlic mayonnaise.