Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Lechon Kawali — Crispy Fried Pork Belly
Whole-roast-pig crackling without the whole pig: a slab of pork belly is boiled soft in bay and peppercorns, dried until the skin is leathery, then dropped into hot oil where it blisters into glass.
Pinagmulan
Recipe ni Vanjo Merano · 📱 Influencer · Vanjo Merano — Filipino food writer behind Panlasang Pinoy, the largest Filipino recipe site
Ang pangalan ng mga nagluluto at creator ay nakalagay bilang pagkilala sa pinagmulan lamang. Malaya ang More Recipes Please at walang kaugnayan, pag-endorso o sponsorship mula sa kanila.
Panlasang Pinoy (Vanjo Merano) — Vanjo Merano's published lechon kawali. The name is literally 'lechón in a pan' — lechón being the Spanish-derived word for a whole roast suckling pig, here scaled down to a slab of belly and a wok. Calories are omitted: the source's per-serving figure counts the entire 720 ml of deep-frying oil, almost all of which stays in the pot.
Nagluto: Vanjo Merano
Panoorin habang niluluto · 3 na video
⏱ 60 min🍽 6 na serving🇵🇭 Philippines
Walang glutenWalang gatasMababa ang carb
Mga hakbang
Bring the water to a boil in a deep pot. Add the pork belly, 1 tablespoon of the salt, the peppercorns and the bay leaves. Simmer for 30 to 45 minutes, until a fork slides into the meat easily.
Lift the pork out onto a wire rack and let it cool. Rub the remaining salt over every surface, working it hard into the skin. Leave it to air dry for at least 30 minutes.
💡 This is the step that decides whether the dish works. Water on the skin turns to steam in the fryer and steam makes the skin tough and bubbly-wrong instead of crisp. Uncovered in the fridge overnight is even better than 30 minutes on the counter.
Heat the oil in a deep pot or wok to 175°C (350°F). Lower the pork in carefully, skin side down first.
💡 Stand back and use a lid as a shield for the first thirty seconds. Even well-dried pork belly spits hard when it goes in, and this is genuinely the most dangerous moment in the recipe.
Fry for 7 to 10 minutes, turning occasionally, until the skin is golden, blistered and hard to the touch.
Drain on a wire rack for 5 minutes, then chop into thick pieces with a heavy knife. Serve at once with spiced vinegar or lechon sauce.
💡 A rack, not paper towel. Paper traps steam under the pork and softens the bottom skin within a minute — undoing everything.
💡 Mga tip
- Spiced vinegar (sukang sawsawan) is the standard partner and takes one minute: vinegar, crushed garlic, sliced chili, a pinch of salt. The acid cuts the fat and it is why the dish does not feel heavy.
- You can boil the pork a day ahead and keep it uncovered in the fridge. That splits the work AND dries the skin better than any short rest — the best possible version of this recipe is also the most convenient one.
- Leftovers reheat properly in an oven or air fryer at 200°C for a few minutes. A microwave will turn the crackling to rubber.
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