Lechon Kawali

Lechon Kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually).

Lechon Kawali

Photo by lenka_g

  • Prep Time


  • Total Time


  • Servings



  • 2

    lbs pork belly

  • 2

    tbsp salt

  • 2

    tbsp whole pepper corn

  • 5

    pcs dried bay leaves

  • 3

    cups cooking Oil

  • 34

    ounces Water


1. Place the water on a big cooking pot and bring to a boil. 2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender. 3. Remove the meat from the pot and let it cool down for a few minutes. 4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections. 5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up. 6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy. 7. Flip the meat to cook the opposite side. 8. Remove the meat from the pan, let it cool down a little then slice according to desired portions. 9. Serve hot. Share and Enjoy!


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