Lechon Kawali Recipe (Pan-Fried Pork Belly)

Homecooked: Lechon Kawali 

Crispy Pan-Fried Pork 

What's for dinner?
Lechon (pork meat grilled or pan-fried) has always been the famous if not the main dish in Filipino gatherings. Whole lechon can be ordered ready-cooked or home-grilled (freshly slaughtered whole pig). Same thing goes with lechon kawali, preparing and cooking lechon kawali is simple and easy as long as you have the perfect part of pork meat and most importantly, freshly sold meat packs. When buying in wet markets or grocery, checked the meat color and pork meat should have been free from foul-smell. Double check the facilities from common markets, note the situation and hygiene of the staff, water supply, tabletops and sinks.
Lechon Kawali Recipe
Pan-Fried Pork Belly

Cooking preparation for lechon kawali varies from the cook's preferences and sometimes depending on the regions/local habits. A method we often used was cleaning the pork meat, treated with salt and leaving in the fridge (freezer) for quiet a while. Another method I stumble upon was boiling it the pork meats with pork cubes and then sun-dried for a couple of minutes before deep-frying it. My Ilocano father in-law --- does it simple by just salting the pork chops and deep-fried. The secret companion to his Ilocano ways is serving it with bagoong-isda with squeezed calamansi or a teaspoon of vinegar. Every time he goes to Manila coming from Cuyapo, Nueva Ecija, his ate (older sister) buys him a raw pork meats from a wet market in front of their house. They say the meat they bought is guaranteed fresh and free from diseases, every morning the market has a scheduled pig slaughtering. That's why, when he arrives in Quezon City, the pork meat packs still feels warm (mainit-init pa). That's just three techniques I mentioned, I believe there are varied ways in preparing the lechon kawali. Here's our recent home-cooked method:

Basic Recipe for Lechon Kawali 

1-kilo pork belly or preferred meat chops
Water for boiling
Cooking oil
Fish sauce

Preparation and Procedure 
1. Washed and salted the meat parts thoroughly and bring to a boil, the water mixture is blended with a guesstimates of fish sauce (patis). Boil it for 15 minutes at medium fire.

2. Sun-dried the chops for 30 minutes, pork skin on top facing the sun.

3. Pre-set the pan at high-heat. Deep pan-fried at medium heat.

4. Turn the sides alternately to even out the caramelized texture and color.

5. Drain the chops from the pan and excess oil.

Lechon kawali is served best with sliced tomatoes and cucumber; garlic, siling labuyo and vinegar sauce. Alternate sauce: Mang Tomas Sarsa (gravy type), bagoong isda with calamansi. I also suggest to served with green leafy salads or vegetable dish like pinakbet, adobong sitaw, guisadong upo, kalabasa guisado, dinengdeng, steamed okra, tortang talong, boiled eggplant, steamed kamote tops, adobong kangkong and the list goes on whatever your heart craves at the moment. :)

For left-overs, re-heat it from an oven toaster for 5 to 10 minutes. Voila! Tender crispy lechon kawali guaranteed.

With a hint of Filipino exotic food and truly Filipino foods made for your visual appetites. Originally created by Green Dei of Foodamn Philippines and Green Dei Media PH.

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  1. Hi,

    Lechon Kawali is one of my favorite Filipino dishes. I just love eating it especially with Mang Tomas. Well, I haven't really tried cooking it. But with your recipe, I might consider cooking it one day. Thanks for the post.

    1. Post your cooked dish on our Facebook Page - Foodamn Philippines, we'll feature it. :)


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