Lechon Kawali (Filipino pork belly)

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This one will rank as one of your favorite fried recipes. Might as well bookmark it now.
  • 2 pounds boneless skin-on pork belly, cut in half
  • 8 medium cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • ½ cup soy sauce
  • Kosher salt
  • Canola or peanut oil, for frying
  • Rice or cane vinegar, spicy, or Lechon sauce, for dipping
  • In a large pot, place pork belly, skin side down. Add enough water to submerge it. Add garlic, bay leaves, peppercorns, and soy sauce.
  • Bring to a boil over medium-high heat. Lower heat. Reduce to a simmer. Cover.
  • Cook until you can pierce pork skin with a and no resistance, about 1 hour. Transfer pork to a wire rack set on a rimmed baking sheet. Season with salt all over.
  • Refrigerate pork until the skin has completely dried, for 6 hours or overnight. Remove from refrigerator. Cut into 2-inch slices.
  • Fill a FIREDISC® cooker with oil. Heat to high heat. Working in batches, fry pork until browned and skin has bubbled and crisped, for 7 to 10 minutes. Transfer pork to a paper towel-lined plate.
  • Season with salt to taste. Cut pork slices into 1-inch pieces. Serve immediately with vinegar or Lechon sauce for dipping.
  • NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
  • Inspiration and photo from Serious Eats - https://www.seriouseats.com/lechon-kawali-filipino-crispy-fried-pork-belly-recipe