Main
Lechon kawali, crispy fried pork belly (Philippines)
- Preparation time
- 1 h 30
- Servings
- serves 4
Ingredients
serves 4
- Pork — to buy1 kg (poitrine)
- Feuille de laurier — to buy2 leaves
- Garlic — to buy4 cloves
- Salt — to buy1 tsp
- Neutral oil — to buy1 L (for frying)
Preparation
Cook the whole pork belly in a large pot of water with the bay leaves, garlic and salt, bring to a boil, skim, then simmer covered for 45-50 minutes over low heat, until the meat is tender but still firm.
Drain the pork carefully and pat it very dry with paper towel (a dry skin is the key to a crispy fry), then let it cool completely, ideally 1 hour uncovered in the fridge.
Cut the cooled pork into large even pieces.
Heat the frying oil in a large deep pot to 180°C.
Fry the pork pieces in small batches for 8-10 minutes, turning them, until the skin is puffed, golden and very crispy (watch for splatters, the skin crackles loudly).
Drain on a rack or paper towel for a few minutes.
Slice and serve immediately with a garlic-chilli vinegar dip.