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Crispy Pork Belly Lechon Kawali Recipe with Easy Tangy Vinegar Dip

crispy pork belly lechon kawali - featured image
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A quick and easy recipe for crispy pork belly with a perfectly balanced tangy vinegar dip, delivering crunchy skin and tender juicy pork that’s perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 2 pounds pork belly, skin-on, cut into 2-inch cubes
  • Coarse salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • 4 cloves garlic, crushed
  • 2 bay leaves (optional)
  • Water, enough to boil pork belly
  • 4 cups cooking oil (vegetable or canola), for deep frying
  • 1 cup vinegar (cane vinegar or white vinegar preferred)
  • 1 small onion, thinly sliced
  • 1–2 chili peppers, sliced
  • 1 teaspoon sugar (optional)
  • Pinch of salt, for dip seasoning

Instructions

  1. Rinse the pork belly cubes under cold water and pat dry thoroughly with paper towels.
  2. In a large pot, combine pork belly, bay leaves, and crushed garlic cloves. Add enough water to cover the pork. Bring to a boil, then reduce heat and simmer gently for 45 minutes to 1 hour until tender but not falling apart. Skim any scum off the surface.
  3. Remove pork from pot and drain well. Place on a wire rack or baking sheet and air dry for 15-20 minutes. Pat skin dry again with paper towels.
  4. Generously rub coarse salt and freshly ground pepper all over pork pieces, especially the skin.
  5. Heat oil in a deep fryer or heavy pan to about 350°F (175°C).
  6. Carefully lower pork pieces into hot oil in batches to avoid overcrowding. Fry for 8-10 minutes until skin is golden brown and crisp and pork is tender inside.
  7. Remove pork with a slotted spoon and drain on paper towels or wire rack. Let rest a few minutes before serving.
  8. In a small bowl, combine vinegar, sliced onions, chili peppers, crushed garlic, sugar, and a pinch of salt. Stir well and let sit for 10 minutes to meld flavors.
  9. Serve crispy pork belly with the tangy vinegar dip immediately.

Notes

Dry the pork belly skin thoroughly before frying to achieve ultra-crisp crackling. Maintain oil temperature around 350°F (175°C) and fry in batches to avoid temperature drop. Let pork rest on a wire rack after frying to keep skin crispy. For a healthier option, roast pork belly skin-side up at 425°F (220°C) for 30-40 minutes after boiling and drying.

Nutrition

Keywords: pork belly, lechon kawali, crispy pork, vinegar dip, Filipino recipe, deep fried pork, tangy dip, easy pork recipe

Find it online: https://yumnode.com/crispy-pork-belly-lechon-kawali-recipe-with-easy-tangy-vinegar-dip/