Lechon Kawali — Ad-Free Recipe, Ingredients First

Everything here rides on the belly: a good slab with even fat-to-meat layers and the skin left on. Simmer it first, then dry it well and let it sit uncovered in the cold before it hits the oil. Any surface moisture and the skin won't blister into crackling.

The Ingredients — and where to get them

Cook for 4 servings

Pork belly

Skin-on slab with even fat layers; the skin is what blisters into crackling, so don't trim it.

2 lb

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Bone broth

Simmering the belly in broth instead of water seasons the meat all the way through.

6 cups

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Bay leaf and peppercorns

Whole aromatics for the simmer that perfume the meat; buy whole peppercorns for real bite.

3 leaves / 1 tbsp

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Cane vinegar

For the dipping sauce; a sharp fermented vinegar cuts the rich pork.

1/4 cup

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Garlic and onion

Smashed into the simmer to flavor the belly and minced raw into the dipping sauce.

1 head / 1 onion

Garlic → Onion →

Using pork belly? It behaves the way it does for a reason — what this cut is for and how to cook it →

The Rundown

Greedometer ●●●●● Barely a splurge

A light hand — your arteries say thanks. · plan ahead — needs marinating, soaking, or resting time

EffortSome doing

Cook it with

Instant PotSlow cookerOne-pot

The Method

SimmerCover the belly with broth, bay, and peppercorns. Simmer 1 hour until a knife slides in easily but the meat still holds together.
DryCool the belly, pat bone-dry, and leave uncovered in the fridge at least 2 hours or overnight. Dry skin is non-negotiable for crackling.
FryLower the whole slab into 375F oil, skin-side away from you, and fry 8 to 10 minutes until the skin blisters and pops. Stand back for spatter.
Rest and cutRest 5 minutes, then chop into cubes with a heavy knife so each piece has skin, fat, and meat. Serve with the vinegar-garlic dip.

The Toolkit

Deep pot · Spider strainer · Thermometer · Heavy cleaver

Straight Answers

Can you make Lechon Kawali in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Can you freeze Lechon Kawali? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Lechon Kawali ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Lechon Kawali gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Lechon Kawali vegan? — No

No — it contains meat, so it isn’t vegetarian or vegan.

Community Notes

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Lechon Kawali, and where to source it