Lechon kawali (crispy fried pork belly)

A Filipino celebratory pork belly: first simmered tender in a spiced broth, then dried and fried until the skin is blistered and crispy. Eaten with a vinegar dip.

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Method

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1. Put the pork belly in a pot with the garlic, bay leaves, pepper and salt, cover with water, and cook for 45-60 minutes, until tender. ⏱ Timer: 45 min
2. Remove and pat very dry with paper towel, salt the skin, and refrigerate uncovered for at least 2 hours (ideally overnight) to dry out. ⏱ Timer: 2 h
3. Heat the oil in a deep pot to 180°C. Cut the meat into 2-3 large pieces.
4. Fry carefully, shielded with a lid (the skin pops), for 10-15 minutes, until the skin is blistered and crispy. ⏱ Timer: 10 min
5. Drain on a rack, and rest for 5 minutes. ⏱ Timer: 5 min
6. For the sauce, mix the vinegar with the garlic, onion, chilli and pepper.
7. Cut the meat into bite-sized pieces, and serve with rice and the vinegar dip.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Dry skin is the secret to crispiness; don't skip the drying step in the fridge.
• In an air fryer at 200°C, it crisps up in about 25 minutes with less oil.

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More southeast asian ideas

• Sisig (crispy chopped pork in a sizzling plate)
• Pork menudo (pork stew with liver, potatoes and carrots)
• Babi kecap (sweet soy braised pork)
• Moo ping (grilled marinated pork skewers with sticky rice)
• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Nam tok moo (grilled pork salad with toasted rice powder)

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