This Lechon Kawali (Air-fry and Deep-fry) or litsong kawali in Tagalog, is a Filipino pork dish consisting of pork belly slabs deep-fried in a pan or wok (kawali). I also made it with an air-fryer and the result is perfectly crispy and tasty lechon. It is seasoned and boiled to tenderize, fry then cut into thin pieces or cubes to be served with vinegar and soy sauce dipping sauce.
I have been craving for a perfect and crispy texture of lechon. Making it at home gives me the best result since lechon kawali is best served hot and crispy. This recipe is worth it and only needs a minimal effort to have the best homemade lechon kawali.
Super easy! The pork belly is first boiled until tender, then I made sure to pat dry it with a paper towel and air dry it for 30 minutes to avoid oil splatters and ensure maximum crispiness during the frying process. Then once the pork belly reaches a golden brown color on each side, it is chopped into thin slices or bite-sized pieces.
For the leftovers, I am planning to cook some other dish that calls for pork belly just like pork belly sisig, pork dinakdakan, and lechon paksiw. Last time, I shared with you my pork bicol express and pork binagoongan which have pork belly as the main ingredients, you should check them out after this.
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Ingredients
We just need a few kitchen ingredients to make this dish at home. Check the recipe card below for a printable version.
- Pork Belly: Typically, Lechon Kawali is made using thick cuts of pork belly, ensuring a balance of meat and fat. This combination is what makes the dish juicy and flavorful.
- Seasonings: The pork belly is seasoned with a mixture of garlic, onion, bay leaves, salt and pepper. This step is essential for tenderizing and infusing the meat with rich flavors.
Instructions
Tenderize and season the pork
In a large pot, combine pork belly, smashed garlic, sliced onion, bay leaves peppercorns, and salt. Add enough water to cover the pork belly. Bring it to a boil and let it cook until the pork belly is tender.
To check for doneness, poke your pork belly with a fork. It should offer some resistance but not tough. You can also use a meat thermother. For pork, the USDA recommends a minimum internal temperature of 145℉ (63C) but for the pork belly intended to be crispy, you may want to go a bit higher to ensure the skin is adequately crisped
Allow the pork belly to cool and dry which is crucial to achieve crispy texture. Pat dry with a paper towel to get rid of excess moisture. You can air-dry it for a few hours in the refrigerator to make sure it's completely dry.
For deep frying
- Heat the oil in your work or frying pan until it's hot enough to sizzle when a drop of water is added. Carefully add the piece or pieces of pork belly to your frying pan and fry over medium heat until they turn golden brown and crispy. Be sure not to overcrowd the pan when frying.
- Turn the pork belly and fry the other side. The skin should bubble and crackle, creating a signature Lechon Kawali crunch.
- Once it is perfectly crispy, remove it from the oil and let it drain on paper towels to remove any excess oil.
Pro Tip: Use a thermometer to ensure the oil stays at the right temperature. Too hot, and the skin might burn before the meat is fully cooked; too cold and the skin won't become crispy.
When it's slightly cool to handle with your bare hands, you can cut the pork belly lechon using a chopping board and a sharp knife.
For air-fryer
- Preheat your air-fryer for a few minutes. If there is no preheat setting, turn your air fryer at 400°F (190°C) for 4 minutes. Transfer your pork belly to an air-fryer basket or tray and put it in the air fryer.
- Air fry at 400°F (190°C) for 20-25 minutes, flipping halfway. Time may vary depending on the size of the meat. The smaller the pork belly, the faster it cooks.
- Once the meat is perfectly crispy, remove it from the air-fryer and let the excess oil drip into a baking tray.
Let it slightly cool until you can handle it with your hands and slice it into cubes or thin pieces. Ready to serve while hot and crispy. Enjoy!
Storage and Reheating Tips
Store your leftovers after cooling in an air-tight container in the refrigerator. You can also store this in the freezer in a freezer-friendly bag or container. It will last up to 3 months if stored properly in the freezer.
To reheat, you can deep-fry it or air-fryer it to achieve the crunchy texture. Reheat until heater thoroughly.
Serving Recommendation
It is best served fresh after frying to get that crunchy and crispy texture we all want. It's commonly enjoyed with a side of dipping sauce, often made with a combination of vinegar, soy sauce, garlic, onion, and red chili peppers. The acidity of the sauce cuts through the richness of the pork and enhances the overall dining experience.
Litsong Kawali is often served as a main dish alongside steamed rice, vegetables, or even on a bed of garlic rice. The contrast between the tender, flavorful meat, and the crispy skin is what makes this dish truly exceptional.
Why I Think You Should Love This
- It's known for a delicious combination of succulent pork belly and crispy skin. The seasoning process infuses the meat with savory flavors, while the deep-frying or air-frying method locks in the juiciness. The result is a mouthwatering dish with a perfect balance of textures and tastes.
- It can be served in various ways, making it suitable for different occasions. You can serve it as a main course for family dinners, celebrations, or gatherings with friends. It's also a fantastic option for a hearty meal when paired with rice and other vegetable dishes.
- Deep-fried lechon kawali has an authentic texture. The result is a beautifully crispy skin that crackles when you take a bite. This crunch adds a delightful dimension to the dish and is a key part of its appeal.
- Air-fry version however saves you time to do all the work for you. The fan in the air fryer circulates the hot air around the cooking chamber. As the air is blown downward, it passes over and around the food, creating a convection effect. This consistent airflow helps cook the food evenly and crisps up the surface.
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Lechon Kawali (Air-fry and Deep-fry)
Equipment
Ingredients
- 2 pounds pork belly slab
- 3 cloves garlic smashed
- 1 small yellow onion
- 2 large dry bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon Himalayan salt
- 1 cup cooking oil for frying
Instructions
- In a large pot, combine pork belly, smashed garlic, sliced onion, bay leaves peppercorns, and salt. Add enough water to cover the pork belly. Bring it to a boil and let it cook until the pork belly is tender.
- Allow the pork belly to cool and dry which is crucial to achieve crispy texture. Pat dry with a paper towel to remove excess moisture. You can air-dry it for a few hours in the refrigerator to make sure it's completely dry.
- For deep frying: Heat the oil in your deep-fryer or pot until it's hot enough to sizzle when a drop of water is added. Carefully add the pieces of pork belly to your frying pan and fry until they turn golden brown and crispy. Turn the pork belly and fry the other side. The skin should bubble and crackle, creating a signature Lechon Kawali crunch. Once the meat is perfectly crispy, remove it from the oil and let it drain on paper towels to remove any excess oil. Let it slightly cool.
- For air-fryer: Preheat your air-fryer for a few minutes. If there is no preheat setting, turn your air fryer at 400F for 4 minutes. Transfer your pork belly to an air-fryer basket or tray and put it in the air fryer. Air fry for 20-25 minutes, flipping halfway. Time may vary depending on the size of the meat. The smaller the pork belly, the faster it cooks. Once the meat is perfectly crispy, remove it from the oil and let it drain on paper towels or a baking rack to remove any excess oil. Let it slightly cool.
- Slice your lechon kawali using a chopping board and sharp knife. Serve with your favorite dipping sauce.
Nutrition
FOOD SAFETY
- Cook the pork to a minimum temperature of 145 °F (63 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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