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Beef, Pork and Lamb · Card MT13
Crispy Fried Pork Belly with Lime
Lechon kawali starts with a gentle simmer in garlic, bay and peppercorns and ends with a spitting, blistering fry that turns the skin into golden crackling. Chunks are piled high with lime to squeeze and a sharp garlic vinegar for dipping. Party food that disappears before the second batch.
- Prep
- 1 hr 15 min
- Cook
- 1 hr 20 min
- Total
- 2 hr 35 min
- Serves
- 6
- Level
- Medium
- Cuisine
- Filipino
Method
Step 1: Put the pork, halved garlic head, bay leaves, peppercorns and 2 tbsp salt in a pot and cover with water by 1 inch. Bring to a boil, skim, then simmer gently 45 to 50 minutes, until a skewer slides into the meat easily.
Step 2: Lift out the pork and pat it completely dry. Rub the skin with the remaining 1 tbsp salt, set on a rack, and refrigerate uncovered for at least 1 hour so the skin dries to a leathery finish.
Step 3: Stir together the vinegar, minced garlic, chili, red onion and sugar for the dip and let it sit.
Step 4: Cut the pork into 2-inch chunks and pat off any beads of moisture. Heat the oil in a deep, heavy pot to 350F; the oil should come no more than halfway up the sides.
Step 5: Using long tongs and a splatter screen, lower in half the chunks. Fry 8 to 10 minutes, turning occasionally, until the skin puffs, blisters and turns deep golden. Expect loud popping.
Step 6: Drain on a rack, let the oil come back to 350F, and fry the second batch. Pile everything on a plate and serve right away with lime wedges and the garlic vinegar.
Kitchen note
Simmering first renders collagen and cooks the meat through, while the uncovered chill dries the skin; any water left in the rind turns to steam in the oil, which is both what makes it puff and why it pops so violently.
Easy swap
Roast the dried, simmered chunks skin side up at 450F for 30 to 35 minutes instead of frying if you want less splatter and a slightly firmer crackling.
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