Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork)

January 2, 2008
(Last Updated On: April 16, 2018)

How to cook the popular Pinoy dish Lechon Kawali

Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork) is easy to cook, it involves boiling then deep-frying pieces of pork.  Lechon Kawali is a pan-roasted pork dish popular in the Philippines. When served it is usually accompanied with sarsa ni mang tomas or served with just vinegar and soy sauce.

Estimated cooking time: 50 minutes  /  Makes 2-4 servings

lechon kawali

Lechon Kawali Ingredients:

  • 1/2 kilo  pork liempo (pork belly)
  • 3 garlic cloves, crushed
  • 2 laurel leaves (bay leaves)
  • 1 teaspoon peppercorns or 1/2 teaspoon black pepper
  • salt
  • water, for boiling
  • oil (for frying)

  • 3 tablespoons soy sauce
  • 5 tablespoons vinegar
  • 1 shallot, minced or 1 small onion, minced
  • 1 garlic clove, minced
  • chili peppers (optional)

Lechon Kawali Cooking Instructions:

  • Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
  • Bring to a boil and simmer for 35-45 minutes or until skin is tender.
  • Drain, cool and air dry.
  • Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
  • Mix all the sauce ingredients and serve lechon kawali while it’s hot.


Try this Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork)

lechon kawali recipe


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  • tere

    March 13, 2010 at 9:46 pm

    i tried it just now.. bravo for me.. LOL

  • porky

    February 25, 2010 at 1:39 am

    Nice! tried it myself ….sarap

  • myrna

    December 15, 2009 at 8:28 pm

    the recipe is not too complicated, I will try it soon and will keep you posted on the result. My extended family make judgement thank’s for the recipe. Happy Holidays to everyone

  • Pinoy Desserts
    September 25, 2009 at 4:26 pm

    This stuff is like CRACK. It makes my mouth water just thinking about it. Now only if there was a decent Filipino restaurant in Orange County… guess I’ll have to make this myself.

  • helen

    June 24, 2009 at 9:53 pm

    I followed the recipe to the letter except that I dried the pork liempo in the fridge overnight and instead of deep frying, I cooked it on high in a turbo oven till skin turned crisp and meat golden. Wow, the oil that came out, was enough to fill a cup.
    Yummy, yummu, yummy. What else can I say?