The term “lechon” is derived from the Spanish word “leche,” which means milk, referring to the young piglets traditionally used for the dish. For anyone who is familiar with this delicious Filipino dish, assumingly knows there are two ways to serve lechon. The most common or traditional Lechon involves roasting a whole pig over an open flame, typically on a spit. The pig is marinated and seasoned, then slowly cooked until the skin becomes crispy and the meat tender. It is often served during special occasions and celebrations, such as weddings and fiestas.
Lechon Kawali, on the other hand, is a variation of the traditional lechon that uses pork belly instead of the whole pig. The pork belly is boiled with seasonings, then deep-fried until the skin is crispy and the meat is tender. “Kawali” refers to the deep frying pan or wok used to cook the dish. Lechon Kawali is typically served with a dipping sauce, such as vinegar with garlic, onions, and chilies, or with a liver-based sauce called “Mang Tomas.”
While both dishes feature crispy pork, the main differences between Lechon and Lechon Kawali are the cooking methods and the cuts of pork used. Lechon is a whole roasted pig, while Lechon Kawali is a deep-fried pork belly.
Ingredients: 4-6 servings
- 2 lbs pork belly, skin on
- 4 cups water
- 1 tablespoon salt
- 1 tablespoon whole black peppercorns
- 4 cloves garlic, crushed
- 2 bay leaves
- 2 cups oil for deep frying
Instructions:
- Clean and cut pork liempo (belly) in medium sized cubes. Place the meat cubes in a medium bowl, rub apply salt and pepper and a small amount of meat tenderizer. Leave it for at least 8 hours to allow the rub to soak in.
- In a large pot, place the pork belly, water, 1 celery stalk, whole black peppercorns, crushed garlic, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes or until the pork is tender but not falling apart. Ensure that the pork is submerged in water throughout the cooking process. If necessary, add more salt and water.
- When pork is tender, remove it from the pot, then place pork on a wire rack to drain and cool down. Allow the pork to air-dry for at least 30 minutes, or pat dry with paper towels. This step is crucial for achieving crispy skin during frying.
- Heat the oil over medium-high temperature in a deep frying pan or wok. You can drop a small piece of pork into the oil to check if the oil is hot enough. The oil will immediately zizzles once it’s ready.
- Fry the pork belly on each side for 7-10 minutes or until the skin becomes golden brown and crispy. Carefully lower the pork belly into the hot oil, skin-side down. Be cautious, as the oil may splatter. You may need to adjust the heat to prevent the pork from burning.
- Once the Lechon Kawali is crispy and golden brown, carefully remove it from the oil using tongs or a slotted spoon, and transfer it to a wire rack or a plate lined with paper towels to drain any excess oil.
- Allow the Lechon Kawali to rest for a few minutes before chopping it into bite-sized pieces. Serve it with your favorite dipping sauce, such as Mang Tomas All-Purpose Sauce, or a vinegar-soy sauce mixture with chopped garlic, onions, and chili peppers.
Tip: Serve with Mang Tomas Sauce or vinegar and Atchara. Enjoy your delicious homemade Lechon Kawali!
