Lechon Kawali

Method

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1. Put the pork belly in a pot with the water, garlic, onions, bay, salt and peppercorns. Bring to a boil and skim.

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2. Simmer gently for 60 minutes, until a skewer goes into the meat easily but the belly still holds together.

   Mark done Start 60 min timer

3. Lift the pork out carefully and drain. Do not let it fall apart.

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4. Pat it completely dry, then set it skin side up on a rack over a tray and refrigerate uncovered for at least 12 hours, ideally 24. The skin should feel dry and slightly leathery.

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5. Take it out an hour before frying. Pat the skin dry again and prick it all over with a skewer.

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6. Heat the oil to 190C in a deep, wide pot. Have a lid ready — it will spit.

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7. Lower the pork in skin side down using tongs, standing well back, and part-cover the pot.

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8. Fry 6 to 8 minutes until the skin has blistered all over and gone deep golden, then turn and fry 4 minutes more.

   Mark done Start 6 min timer

9. Drain on a rack for 10 minutes — never on paper, which softens the skin.

   Mark done Start 10 min timer

10. Mix the sauce ingredients. Chop the pork into thick pieces with a heavy knife and serve immediately with the sauce and rice.

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Chef’s Tips

• Twelve hours uncovered in the fridge, minimum. Dry skin is the entire recipe.
• Prick the skin before frying to let steam out.
• Rest on a rack, not paper, and chop just before serving.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Soy and vinegar dipping sauce
• A cold beer

Storage & Reheating

Refrigerate up to 3 days. Recrisp at 220C fan for 10 minutes; never microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.