Lechon Kawali

Method8 steps

1. 1

   Step 1: Combine the 3 lb raw skin-on pork belly, 6 cups water, 1 tbsp whole peppercorns and 5 dried bay leaves in a wide cooking pot. Cover and bring to a boil.

   Uses 3 lb raw skin-on pork belly · 6 cups water for boiling · 1 tbsp whole peppercorns · 5 dried bay leaves

   
2. 2

   Step 2: Reduce the heat to a gentle simmer and cook for 1½–2 hours, until the pork is fork tender and cooked through, with the center at least 145 F (63 C). Continue until tender if necessary.

   Simmer pork until fork tender · 120 minUses Pork in seasoned boiling water

   
3. 3

   Step 3: Lift the cooked pork out of its seasoned cooking liquid onto a wire rack set over a shallow tray. Drain it and refrigerate promptly at or below 40 F (4 C) until completely cool.

   Uses Fork-tender cooked pork belly

4. 4

   Step 4: Rub all 8 g Maggi Magic Sarap evenly over the cooled cooked pork belly, including the skin.

   Uses Cooled drained pork belly · 8 g Maggi Magic Sarap seasoning

   
5. 5

   Step 5: Return the seasoned pork to the rack over its tray, uncovered in the refrigerator at or below 40 F (4 C). Dry it until the skin is completely dry; the time depends on the pork and refrigerator. Before frying, pat off any remaining surface moisture.

   Uses Seasoned cooked pork belly

6. 6

   Step 6: Heat the separate 4 cups frying oil in a deep wok with room for safe oil expansion to 350 F (175 C). Carefully lower in the dry cooked pork and deep-fry, turning as needed for even browning, until the outer skin is golden and crisp. Use a splatter screen and keep water away from the oil.

   Uses 4 cups cooking oil for deep frying · Cold-dried seasoned cooked pork belly

   
7. 7

   Step 7: Lift the crisp fried pork onto a clean wire rack to drain excess oil and cool enough to slice. Leave the unused frying oil separate from the food.

   Uses Crisp fried pork belly

8. 8

   Step 8: Slice the drained crisp pork into serving pieces and serve immediately among four people, with ready lechon sauce alongside to taste.

   Uses Drained crispy pork belly · Ready lechon sauce, to serve