Lechon Kawali Recipe

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón; that refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain.

In my defense, it was awfully hot this Sunday afternoon and I didn’t want the oven on all day long to cook one lone piece of pork. Besides, before the advent of lechon sa hurno in my life, I’ve been known by my adoring fans (AKA daughter and ex-husband) for the meanest, best-est lechon kawali ever. My ex sister-in-law had a thriving business for many years selling crispy pata, lechon kawali and relyenong bangus in their hometown and fortunately, she was able to pass along tricks of her trade before her loser of a brother (I couldn’t help myself from taking a jab, haha #bitterwoman) and I finally divorced and parted ways.

See that blistered skin above? Boy, that golden piece of pork belly dream is a work of courage. Because to achieve that coveted crackling, you need to continuously sprinkle cold water into the sizzling hot oil while the meat is frying. My friends, lechon kawali is no easy feat and I implore you to practice caution. But believe you me, every sinful morsel of this delectable meat is worth the effort.

Lechon Kawali

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 24 hours

Yield: 4 to 6 Servings

Ingredients

• 1 (about 2 to 3 pounds) whole pork belly, bone-in
• 2 tablespoons salt
• 1 tablespoon peppercorns
• 2 bay leaves
• 1 head garlic, peeled and pounded
• water
• oil for deep frying

Instructions

1. In a pot over medium heat, combine pork belly, garlic, salt, pepper corns, bay leaves and enough water to cover. Bring to a boil, skimming scum that may float to top. Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until meat is fork tender but not falling apart.
2. Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.
3. In a wide, heavy bottomed pot, heat enough oil to completely cover meat until very hot (but not smoking). Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
4. Remove meat from pot and drain on paper towels. Let rest for about 5 minutes and then cut into serving pieces. Serve with sauce or dip of choice.

Notes

Have butcher make a shallow cut through the rib bones to make chopping into serving pieces easier.