Lechon Kawali

Method8 steps

1. 1

   Step 1: Pour the 34 oz water into a deep pot. Use a pot that fits the pork and add more water only if needed to cover it. Bring the water to a boil.

   Uses 34 oz water, for boiling · Additional water, only as needed to cover the pork

2. 2

   Step 2: Add the 2 lb raw skin-on pork belly, 1 tbsp of the divided salt (1 tbsp), the 2 tbsp whole peppercorns and 5 dried bay leaves to the boiling water. Lower the heat to a steady simmer and cook for 30–45 minutes, continuing if needed until fork tender and cooked through, with the center at least 145 F (63 C).

   Simmer pork until tender · 45 minUses Hot boiling water · 2 lb raw skin-on pork belly · 1 tbsp salt for boiling · 2 tbsp whole peppercorns · 5 dried bay leaves

3. 3

   Step 3: Lift the cooked pork from its seasoned cooking liquid and place it on a wire rack. Let surface moisture drain and allow it to cool enough to handle.

   Uses Fork-tender cooked pork belly

4. 4

   Step 4: Rub the remaining 1 tbsp salt evenly over the cooled pork, especially the skin. Let the surface air-dry on the rack for at least 30 minutes. For a longer dry, put the rack uncovered in the refrigerator for a few hours or overnight, as the author allows. Before frying, pat off any remaining surface moisture; the skin must be dry.

   Dry salted pork skin · 30 minUses Drained cooked pork belly · Remaining 1 tbsp salt for skin

5. 5

   Step 5: In a separate deep pot or wok with room for safe oil (3 cups) expansion, heat the 3 cups frying oil to 350 F (175 C). Keep water away from the oil and use a splatter screen.

   Uses 3 cups cooking oil, for deep frying

6. 6

   Step 6: Carefully lower the dry cooked pork belly into the hot frying oil. Fry for 7–10 minutes, turning as needed for even browning, until the skin is golden and crisp all over. The oil will splatter; use a splatter screen or a partly held lid if needed, leaving steam able to escape.

   Deep-fry cooked pork · 10 minUses Dry salted cooked pork belly · Hot deep-frying oil

7. 7

   Step 7: Lift the crisp pork onto a wire rack and allow excess frying oil to drain; the unused frying oil remains separate from the served dish.

   Uses Crisp fried pork belly

8. 8

   Step 8: Rest the drained pork for 5 minutes, then slice into serving pieces and serve immediately, sharing among six people. Serve ready-cooked rice and the ready lechon sauce alongside, adding sauce to taste.

   Rest crisp pork before cutting · 5 minUses Drained crispy pork belly · Ready-cooked rice, to serve · Ready lechon sauce, to serve