Lechon Kawali is crispy yet tasty and tender fried pork belly – a delightful treat for anyone who loves the combination of crispy savoury flavors.
What is Lechon Kawali?
Lechon Kawali is a popular Filipino dish known for its crispy and tender fried pork belly. The dish is a variation of the more elaborate and time-consuming whole roasted pig, or “lechon,” which is a centerpiece of many Filipino celebrations. Lechon Kawali offers a similar taste and texture but is much easier to prepare at home.
What’s in the name?
The name “Lechon Kawali” is derived from two words: “lechon”, which typically refers to a whole roasted pig, and “kawali,” which means “pan” in Filipino, the Philippines’ official language. The dish is named as such because it involves pan-frying the pork belly until it becomes crispy.
The dish is made by boiling a slab of pork belly until it’s tender, then deep-frying it to achieve a crispy and golden-brown skin while keeping the meat inside moist and flavorful. The dish is beloved for its contrasting textures – the crispy skin on the outside and the succulent, tender meat on the inside. It’s commonly enjoyed with steamed rice and some vegetables or salad on the side.
Filipino Traditions and Celebrations
Lechon Kawali is often served as a main course in Filipino gatherings, parties, and feasts. It’s typically sliced into bite-sized pieces and accompanied by a dipping sauce. The dipping sauce can vary but often includes options like liver sauce (a sweet and savoury sauce made from pork liver), soy-vinegar dipping sauce with chopped onions and chili peppers, or a combination of both.
Overall, Lechon Kawali is a flavorful and indulgent dish that showcases the rich culinary traditions of the Philippines. It’s a favorite comfort food for many Filipinos and a delightful treat for anyone who appreciates the combination of crispy and savory flavors.
For Filipinos, Lechon Kawali is not just a meal; it’s an experience. The combination of crispy skin, tender meat, and flavorful sauces makes it a delightful and memorable dish for any occasion.
Flavor Profile of Crispy Lechon Kawali
Lechon Kawali has a rich and savoury flavor profile with a combination of crispy and tender textures. The dish is known for its indulgent and satisfying taste. The dish features the following key elements:
Crispy Skin: The hallmark of Lechon Kawali is its crispy pork skin. The skin becomes golden brown and crunchy, providing a satisfying texture contrast to the tender meat.
Tender and Succulent Meat: Beneath the crispy skin, you’ll find succulent and flavorful pork belly. The meat is often seasoned with a mix of salt, pepper, and sometimes garlic during the boiling process, imparting a savoury taste to the meat.
Saltiness: Salt plays a crucial role in seasoning both the skin and the meat. The saltiness enhances the overall flavor profile of Lechon Kawali, balancing the richness of the pork.
Umami from Boiling Process: The process of boiling the pork belly with ingredients like bay leaves, garlic, peppercorns and sometimes onion contribute to the umami or savoury flavor of the meat.
Dipping Sauces: Lechon Kawali is often served with dipping sauces that contribute to its flavor profile. The most popular option is lechon sauce or what is known now as Mang Tomas sauce (a brand). It is a liver-based sauce that adds richness to the dish. Another option is a simple soy-vinegar dip with chopped onions and garlic for acidity and additional depth of flavor.
Complementary Side Dishes: Accompaniments like atchara (pickled papaya) provide a sweet, sour and tangy contrast to the savoury and salty nature of Lechon Kawali, creating a well-balanced overall flavor experience.
Aromatic Components: The use of ingredients like bay leaves and garlic during the boiling process contribute aromatic notes to the dish, enhancing its overall flavor complexity.
Fried Aroma: The frying process imparts a delicious aroma to the dish, making it appetizing and inviting.
Overall Indulgence: The combination of the crispy skin, tender meat, and flavorful seasonings creates an overall taste of indulgence. Lechon Kawali is a dish that satisfies both in terms of taste and texture.
In summary, Lechon Kawali offers a delightful blend of textures and flavors, ranging from the crispy and salty skin to the tender and savoury meat. The addition of dipping sauces and complementary sides enhances the overall taste experience, making it a fan favorite in Filipino cuisine.
When to serve this Filipino Dish
Lechon Kawali is a versatile dish that can be served on various occasions, whether casual or special. Here are some occasions when you might consider serving Lechon Kawali:
Celebrations and Festivals: Lechon Kawali is a festive and celebratory dish, making it suitable for birthdays, anniversaries, Christmas, New Year’s Eve, and other special occasions.
Family Gatherings: It’s a great dish to share with family during gatherings or reunions. The crispy and flavorful pork belly is sure to be a crowd-pleaser.
Potluck Parties: If you’re attending or hosting a potluck, Lechon Kawali can be a standout dish that showcases Filipino culinary expertise.
Weekend Family Meals: Make weekends special by preparing Lechon Kawali for a family lunch or dinner. It’s a comforting and indulgent dish that everyone can enjoy.
Parties and Get-Togethers: Whether it’s a casual get-together with friends or a more formal party, Lechon Kawali can be a delicious addition to the menu.
Filipino Feasts: If you’re hosting a Filipino-themed dinner or buffet, Lechon Kawali can be a star attraction alongside other Filipino dishes.
Special Treat for Guests: If you have guests visiting and want to impress them with Filipino cuisine, Lechon Kawali is a fantastic choice.
Sunday Family Lunch: In many Filipino households, Sunday lunches are considered special. Lechon Kawali can make for a memorable and satisfying Sunday meal.
What to serve with Lechon Kawali
Lechon Kawali is often served as a main dish and pairs well with a variety of side dishes to create a balanced and satisfying meal. Some traditional Filipino side dishes and accompaniments that you can serve with Lechon Kawali include:
Steamed Rice: Lechon Kawali is commonly enjoyed with steamed white rice. The crispy pork pairs well with the fluffy texture of rice.
Garlic Fried Rice (Sinangag): If you want to switch up from plain steamed rice, garlic fried rice is a flavorful alternative that goes well with the crispy pork. The aromatic garlic complements the flavors of the pork belly.
Pancit: Filipino-style noodles, such as Pancit Canton or Pancit Bihon, are often served as a side dish or as a main course along with Lechon Kawali.
Vegetable Side Dishes: Sauteed or stir-fried vegetables like chopsuey (mixed vegetable stir-fry), pinakbet (mixed vegetables cooked in shrimp paste), are common choices to provide a lighter element to the meal.
Grilled Vegetables: Lightly seasoned and grilled vegetables can provide a nutritious and flavorful side dish.
Cucumber Salad: A simple cucumber salad with vinegar, sugar, and salt can offer a cooling contrast to the rich and crispy pork.
Green Mango Salad (Ensaladang Mangga): A refreshing salad made with green mangoes, tomatoes, onions, and bagoong (fermented shrimp paste).
Atchara: Atchara is a pickled papaya dish that adds a sweet and tangy contrast to the rich and savory flavors of Lechon Kawali. It’s a popular condiment in Filipino cuisine.
Lechon Sauce: Most common is Mang Tomas Sauce. It is a liver-based sauce that is a classic accompaniment to Lechon Kawali. It adds a rich and creamy flavor to the dish. Some prefer a sweet and hoisin-like lechon sauce, which can be store-bought or homemade.
Sawsawan (Dipping Sauce): Prepare a simple dipping sauce with soy sauce, vinegar, chopped onions, garlic, and red pepper flakes. This provides a tangy and slightly spicy element to complement the pork.
Feel free to mix and match these side dishes based on your preferences and what ingredients are available to you. The combination of the crispy Lechon Kawali with these complementary sides creates a delightful and satisfying dining experience.
How to serve this Crispy Pork Belly
Serving Lechon Kawali involves presenting the crispy pork belly in an appetizing manner and providing accompanying sauces and side dishes.
Whole or Sliced – You can choose to present the Lechon Kawali as a whole piece on a serving platter or slice it into serving portions before arranging on the platter.
Crispy Side Up – If you’ve sliced the Lechon Kawali, arrange the pieces with the crispy skin facing up to showcase its crunchiness.
Presentation:
Slice the Lechon Kawali
Once the Lechon Kawali is cooked and rested, slice it into serving pieces. The slices can vary in thickness based on personal preference. Most common serving pieces are 1 inch x 1 inch.
Arrange on a Platter
Place the sliced Lechon Kawali on a serving platter. You can arrange the pieces neatly to make it visually appealing.
Side Dishes:
Steamed Rice: Serve steamed white rice on the side. The fluffy rice complements the richness of the Lechon Kawali.
Atchara: Place a bowl of atchara (pickled papaya) on the table. Its sweet and tangy flavor provides a refreshing contrast to the savory pork.
Dipping Sauces: Offer dipping sauces like Mang Tomas sauce (a liver-based sauce) or a simple soy-vinegar dip with chopped onions, garlic, and red pepper flakes.
Garnish:
Fresh Herbs: Garnish the platter with fresh herbs such as parsley, cilantro, or green onions for a burst of color and added freshness.
Lechon Sauce:
Warm Lechon Sauce: If you’re serving Lechon Kawali with a sweet lechon sauce, warm it up before serving. Pour it into a small serving bowl or pitcher.
Serve Immediately:
Crispy Texture: Lechon Kawali is best enjoyed when freshly fried, as the skin is at its crispiest. Serve it immediately after frying for the best texture.
Family Style or Individual Plates:
Family Style: Place the Lechon Kawali on a large serving platter in the center of the dining table for everyone to enjoy family-style.
Individual Plates: Alternatively, you can plate individual servings on each person’s plate for a more formal presentation.
Enjoy:
Encourage Guests to Dig In: Lechon Kawali is a hands-on dish. Encourage your guests to dig in with their hands.
Leftovers:
Reheat: If there are leftovers, you can reheat them in the oven or in the air fryer to restore some of the crispiness.
Repurpose: Most Filipino household creates a new meal from leftover Lechon and Lechon Kawali. Lechon Paksiw combines the leftover pork belly pieces with the lechon sauce.
My Lechon Kawali Recipe
Lechon Kawali Ingredients:
For the Pork:
Pork Belly: Usually, a slab with the skin on. I keep the meat cut to about palm size. This will make it easier and safer to fry (for both deep frying and air frying).
For Boiling:
Water: Enough to cover the pork belly. If boiling in a pot, usually about 4 cups or a liter of water. If pressure cooking, use 1-2 cups of water, depending on the size of the pressure cooker or Instant Pot.
Spices: Used to season the water for boiling the pork.
Garlic: Several cloves minced or crushed.
Bay Leaves: A couple of leaves for flavor.
Peppercorns: Whole peppercorns, not ground.
For Frying:
Cooking Oil: Traditionally lard is used, but vegetable oil can also be used for frying. Go for high smoke point oil as oil temperature should be around 375-425 C to achieve the crispy skin.
For Serving (optional):
Lechon Sauce or Liver Sauce: A rich, sweet and tangy sauce typically served with Lechon Kawali.
Sliced Calamansi or Lemon: Used for squeezing over the dish before eating.
Sliced Red Onions: Often used as a garnish.
How to cook Lechon Kawali
Cooking Equipment
For Boiling – a large pot or pressure cooker or Instant Pot
For Frying – a large pot or pan (actually a wok) or Air Fryer
Prepare the Pork:
Rinse the pork belly and pat it dry with paper towels.
Cut it into either palm size or into serving-size pieces, leaving the skin intact.
Boil the Pork:
In a Pot
In a large pot, place the pork belly pieces and add water (should be enough to cover the meat)
Season the water with salt. Add the crushed garlic, quartered onions (optional), bay leaves, and peppercorns for added flavor.
Bring the water to a boil. When it starts boiling, reduce the heat and allow to simmer for about 45 minutes to an hour until the pork is tender.
In an Instant Pot or Pressure Cooker
Place the pork pieces in the Instant pot or pressure cooker. If doing a bigger (palm size) cuts, place the meat with skin side up.
Add 1 cup water. Season the water with salt. Add all the other seasonings.
Pressure cook for 15 minutes.
Release the pressure right after the 15 minutes.
Dry and Cool the Pork:
Remove the pork from the pot and place it on a wire rack to air-dry. Alternatively, you can refrigerate it for a few hours or overnight to dry the skin further. This step helps achieve a crispier skin during frying.
If Deep Frying in Oil
Heat the Oil:
In a deep pan or pot, heat cooking oil (traditionally lard, but vegetable oil works too) for deep-frying. Make sure there’s enough oil to submerge the pork belly pieces.
Fry the Pork:
Once the oil is hot, carefully add the pork belly pieces, skin side down, into the hot oil.
Fry until the skin turns golden brown and becomes crispy. Flip the pieces to ensure even cooking.
Remove and Drain:
Once crispy and cooked, remove the pork pieces from the oil and place them on paper towels to drain excess oil.
If Air Frying
Preheat the Air Fryer:
Preheat your air fryer to 400°F (200°C)
Air Fry the Pork:
Place the pork belly in the air fryer basket, skin side up.
Air fry for 25-40 minutes or until the skin is crispy and golden brown. Cooking times may vary based on the size and model of your air fryer, so keep an eye on it.
Optional: you can brush the skin with a little cooking oil during the cooking process to enhance crispiness.
Check for Crispiness:
Check the pork skin’s crispiness. If it’s not crispy enough, continue air frying in 5-minute increments until you achieve the desired crispiness.
Check for Doneness:
Use a meat thermometer to check that the internal temperature of the pork reaches at least 145°F (63°C).
Remove and Allow to Rest:
Once done, remove the Lechon Kawali from the air fryer.
Allow it to rest for a few minutes before slicing.
Optional: Baste with Oil
If you want an extra crispy skin, you can brush the skin with a little cooking oil or use a cooking oil spray before air frying.
Serve:
Slice the Lechon Kawali into smaller portions (skip this step if they are already in bite sizes)
Serve with lechon sauce or liver sauce on the side.
Garnish with sliced calamansi or lemon and red onions if desired.
My quest to get Crispy Pork Belly
I did an experiment!
Boiling in Pot vs Pressure Cooking
I prepared 4 slabs of pork belly. I boiled two in a pot for one hour. I pressure cooked in the Instant Pot the other two.
The pressure-cooked pieces shrunk more than the ones boiled in the pot. They also lost their form compared to those from the pot, which retained their shape better. The cuts that were boiled in water seemed to be more flavorful as well (spices-wise) than the ones that were pressure cooked.
So, personally I would always boil the pork belly in a pot. But if you don’t have an hour to boil the meat, then pressure cook by all means.
How long to Air Dry the Pork Belly
Prior to this, I have been drying out the boiled pork slabs in the fridge for about 24 hours. I was a bit disappointed because some parts of the skin are, more on the crunchy side rather than crispy. They are more like lechon (roasted pig) skin. It would be all right for other people probably – having that skin crunch when they bite into them.
I am looking for a chicharon (pork rind) crispiness of the skin. If you are looking for the same, read on.
So, I thought I’ll try to dry the way chicharon (pork rind) is dried. But I am not in the Philippines, so my option was to store them inside a cooled oven (make sure you haven’t cooked anything in it for at least 2 hours).
For this experiment, I had three slabs of pork, about a pound each raw.
They dried out slower than they would’ve in the fridge. However, after 24 hours they looked dry enough for frying. I fried one piece and left the rest to dry out more.
Skye Tip: If you want to ensure that you will have crispy skin, rub coarse salt on the skin before frying. Make sure to use coarse salt else your lechon kawali will be salty. Rubbing coarse salt breaks the skin, allowing the moisture to escape during cooking – thus making the skin crispier. Alternately, you can poke holes in the skin with a fork or anything sharp. I actually prefer getting a handful of bamboo skewers and just start poking – using the sharp ends of course.
After another 24 hours, I fried one more slab. (I checked daily to make sure that it didn’t get moldy or go bad). I ended up frying the last one, six days after boiling them. It didn’t go bad or moldy – humidity where we are is usually low and I attribute it to that. Don’t attempt this if you live in hot and humid areas.
Out of the 3, the crispiest skin was the one after 6 days as the meat has really dried up. It was almost a chicharon. The downside of this though is that the meat part has also dried up, so you end up with tough and hard meat.
Number 1 as expected – the skin was the least crispy – more on crunchy like the skin from a whole lechon or pig on a spit. The skin hardened during frying (as it didn’t really dry up) and that’s what gave it a crunch. The meat part was best with the 24 hours drying time. This is the best if you want to savour the meat part.
I like the Goldilocks. After this experiment, I dry out the meat for 2-3 days all the time. The skin was crispy, but the meat was still succulent and tender inside.
Size of Pork Belly (slab or bite sizes)
Another point to consider is the size of the meat. The decision will influence not just the texture of the skin but also of the meat inside.
For this experiment, I have 3 pieces again, each about a pound of raw meat. They are about palm size, and I boiled them in that size for this experiment. Then I sliced them to my desired size, before drying them out. I wanted to dry out the edges.
Whole Slab
For Lechon Kawali 1, I fried it whole or as a slab. The skin was crispy and the outer part of the meat is crunchy (the parts that dried up and were exposed to the heat). Moving towards the center of the cut, the meat becomes soft and tender.
1″x1″ or 1 1/2″x 1 1/2″ Cubes
Lechon 2 was cut into 1x1or 1 ½ x ½ inches cubes (measurement is from the skin side). I wanted to turn this into Crispy Lechon Sisig. So, the only way to ensure that I have more crispy parts is to have more sides that are exposed to heat (if air frying) or to the oil (if deep frying). However, I wanted to have tender and succulent meat as well.
After frying, I cut each cube into 4 pieces. This way, with each spoonful of sisig is crispy but also tasty.
If you cut them smaller than 1″x1″ which is what I consider bite sizes, they will be of course crispier. But towards the middle, it might be hollow or hard as the meat has dried out. That’s still not an issue if you prefer it this way – with each bite size pork almost like a bite of chicharon.
The bite size (or even smaller) is my preference for Tokwa’t Baboy. I like the contrast between the crispy pork and the softer tokwa (tofu).
Lengthwise Cut (1″x4″ roughly)
Lechon 3, I cut lengthwise so, more or less original pork slab was cut into 4 with each having a width of about 1″. This is my Goldilocks cut. There are more crispy sides but I enjoyed the succulent meat. However, it is not as easy to air fry (won’t have a problem if deep frying). It was not easy to arrange them, so the skin was right side up (and get the almost direct heat from my air fryer.
Looking for other Filipino recipes?
Expert Tips and FAQ’s
What is Lechon Kawali?
Lechon Kawali is a Filipino dish made with deep-fried crispy pork belly. The pork belly is first boiled until tender and then deep-fried until the skin becomes golden and crunchy.
Lechon Kawali is a Filipino dish made from deep-fried pork belly. It’s known for its crispy skin and tender meat. The pork belly is usually boiled until tender, air-dried, and then deep-fried until the skin becomes golden and crunchy.
What makes Lechon Kawali different from Lechon?
Lechon refers to a whole roasted pig, often prepared for special occasions. Lechon Kawali, on the other hand, focuses on a specific cut—pork belly—and involves boiling and deep-frying, resulting in crispy skin and tender meat. Lechon is roasted, while Lechon Kawali is fried.
What occasions is Lechon Kawali typically served for?
Lechon Kawali is often served during special occasions such as birthdays, weddings, holidays (Christmas, New Year), family gatherings, and celebrations. It’s a festive and indulgent dish.
How is Lechon Kawali prepared?
The preparation of Lechon Kawali involves boiling the pork belly with seasonings until tender, air-drying it to achieve a crispy skin, and then deep-frying until golden and crispy. It is often seasoned with salt, pepper, and sometimes additional spices before frying.
Can I oven-bake Lechon Kawali instead of deep-frying?
While traditional Lechon Kawali is deep-fried, some recipes provide alternatives for oven-baking. Keep in mind that the skin may not get as crispy in the oven, but the dish can still be flavorful.
What are common side dishes for Lechon Kawali?
Common side dishes for Lechon Kawali include steamed rice, atchara (pickled papaya), and dipping sauces such as Mang Tomas sauce or a soy-vinegar dip with onions and garlic. Vegetables, garlic fried rice, and green mango salad are also popular accompaniments.
What’s the best cut of pork for Lechon Kawali?
Pork belly with the skin on is the preferred cut for Lechon Kawali. The layer of fat and skin on the pork belly contributes to the dish’s crispy and flavorful texture.
Check this link for an idea on different cuts of pork
Can I use other cuts of pork for Lechon Kawali?
While pork belly is the traditional cut for Lechon Kawali, some variations use other cuts of pork, such as pork shoulder or pork butt. However, the choice of cut may affect the texture and overall result.
How do you achieve crispy skin when making Lechon Kawali?
To achieve crispy skin, after boiling the pork belly until tender, it’s essential to thoroughly air-dry it before frying. This helps remove excess moisture, allowing the skin to crisp up while frying.
What is the key to achieving a crispy skin in Lechon Kawali?
The key to achieving a crispy skin in Lechon Kawali is to air-dry the boiled pork belly before frying. This helps remove excess moisture, allowing the skin to crisp up during frying.
How long should I boil the pork for Lechon Kawali?
Boiling time for the pork belly is typically around 45 minutes to 1 hour until it becomes tender. This can vary depending on the size and thickness of the pork belly.
What dipping sauces go well with Lechon Kawali?
Common dipping sauces for Lechon Kawali include Mang Tomas sauce (a liver-based sauce), soy-vinegar dip with onions and garlic, or a spicy vinegar dipping sauce. The choice of sauce depends on personal preference.
Can I make Lechon Kawali ahead of time?
Lechon Kawali is best enjoyed fresh, especially for the crispy skin. However, you can partially cook the pork ahead of time and finish the frying process just before serving to maintain the crispiness.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator. To reheat, you can use an oven or stovetop to help restore some of the crispiness. Keep in mind that the skin may not be as crispy upon reheating.
Lechon Kawali Recipe
Description
Lechon Kawali is crispy yet tasty and tender fried pork belly - a delightful treat for anyone who loves the combination of crispy savoury flavors.
Ingredients
For Boiling
For Deep Frying
Instructions
Prepare the Pork
Rinse the pork belly and pat it dry with paper towels.
Cut it into either palm size or into serving-size pieces, leaving the skin intact.
Boil the Pork : Option 1 - In a Pot
In a large pot, place the pork belly pieces and add water (should be enough to cover the meat)
Season the water with salt. Add the crushed garlic, quartered onions (optional), bay leaves, and peppercorns for added flavor.
Bring the water to a boil. When it starts boiling, reduce the heat and allow to simmer for about 45 minutes to an hour until the pork is tender.
Boil the Pork : Option 2 - In an Instant Pot or Pressure Cooker
Place the pork pieces in the Instant pot or pressure cooker. If doing a bigger (palm size) cuts, place the meat with skin side up.
Add 1 cup water. Season the water with salt. Add all the other seasonings.
Pressure cook for 15 minutes.
Release the pressure right after the 15 minutes.
Dry and Cool the Pork
Remove the pork from the pot and place it on a wire rack to air-dry. Alternatively, you can refrigerate it for a few hours or overnight to dry the skin further. This step helps achieve a crispier skin during frying.
Read blog above for Expert Tips and Tricks on getting the skin crispy ALL the time!
Fry: Option 1 - Deep Fry in Oil
Heat the Oil:
In a deep pan or pot, heat cooking oil (traditionally lard, but vegetable oil works too) for deep-frying. Make sure there's enough oil to submerge the pork belly pieces.
Fry the Pork:
Once the oil is hot, carefully add the pork belly pieces, skin side down, into the hot oil.
Fry until the skin turns golden brown and becomes crispy. Flip the pieces to ensure even cooking.
Remove and Drain:
Once crispy and cooked, remove the pork pieces from the oil and place them on paper towels to drain excess oil.
FRY: Option 2 - Air Fry
Preheat the Air Fryer:
Preheat your air fryer to 400°F (200°C).
Air Fry the Pork:
Place the pork belly in the air fryer basket, skin side up.
Air fry for 25-40 minutes or until the skin is crispy and golden brown. Cooking times may vary based on the size and model of your air fryer, so keep an eye on it.
Optional: you can brush the skin with a little cooking oil during the cooking process to enhance crispiness.
Check for Crispiness:
Check the pork skin's crispiness. If it's not crispy enough, continue air frying in 5-minute increments until you achieve the desired crispiness.
Check for Doneness:
Use a meat thermometer to check that the internal temperature of the pork reaches at least 145°F (63°C).
Remove and Let Rest:
Once done, remove the Lechon Kawali from the air fryer.
Allow it to rest for a few minutes before slicing.
Serve
Slice the Lechon Kawali into smaller portions (skip this step if they are already in bite sizes).
Serve with lechon sauce or liver sauce on the side. Garnish with sliced calamansi or lemon and red onions if desired.
Serving Size 4-5 pieces
Servings 6
- Amount Per Serving
- Calories 782kcal
- % Daily Value *
- Total Fat 79g122%
- Saturated Fat 29.5g148%
- Cholesterol 106.5mg36%
- Sodium 1209.7mg51%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.15g1%
- Sugars 0.03g
- Protein 13.6g28%
- Vitamin A 0.1 IU
- Vitamin C 0.78 mg
- Calcium 6.9 mg
- Iron 1 mg
- Vitamin E 0.01 IU
- Vitamin K 0.67 mcg
- Thiamin 0.01 mg
- Niacin 0.02 mg
- Vitamin B6 0.03 mg
- Folate 0.14 mcg
- Magnesium 1.3 mmol
- Zinc 0.04 mcg
- Selenium 0.38 mg
- Copper 0.01 mg
- Manganese 0.09 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. source: https://nutritiondata.self.com
Notes
- For this recipe, you can do 2-3 lbs pork belly with skin on. If you are boiling and frying them in bigger cuts, I suggest do around 1 pound for each slab. This is to make boiling and frying easier (and frying especially in oil safer).
- Water for boiling in a pot should be enough to cover the pork (especially if boiling them in bigger slabs).
- Read blog above on how to ensure you get the perfect crispy skin, including Expert Tips, Tricks and Cook's secret.
- If you are air frying, no need for oil unless you want to baste the skin with a little oil before frying.
- Nutritional value in this recipe is based on Air Fried Lechon Kawali. It will be higher if deep-fried.
