Filipino
Lechon Kawali
Filipino lechon kawali with tender pork belly and glassy crackling produced by simmering, overnight drying, and two-stage frying.
8 servings · 30 minutes prep · 90 minutes cook
Ingredients
Ingredients
- 3 pounds skin-on pork belly, in one even slab
- 10 cups water, or enough to cover
- 1 tablespoon Diamond Crystal kosher salt
- 8 garlic cloves, crushed
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon cane vinegar
- 1 teaspoon Diamond Crystal kosher salt
- 12 cups avocado oil, plus more if needed to reach a 3-inch depth in a narrow, deep 8-quart heavy pot
Directions
Simmer and Dry the Pork Belly
- Place the pork belly skin-side down in a snug pot. Add the water, 1 tablespoon salt, garlic, bay leaves, peppercorns, and vinegar. Bring slowly to a boil, skim thoroughly, then reduce to a gentle simmer. Cover partially and cook until the center reaches {{temperature:190°F to 195°F}} and the meat is tender but not falling apart, 45 to 60 minutes; a skewer should pass through the meat with slight resistance.
- Lift the pork onto a rack and pat it completely dry. While the skin is warm, prick it all over at 1/4-inch intervals with a sturdy skewer without piercing deeply into the meat. Rub the skin with the remaining 1 teaspoon salt.
- Refrigerate the pork uncovered on the rack, skin-side up, for at least 12 hours and up to 24 hours, until the skin feels dry and firm. While the belly is still cold, cut it crosswise into two equal slabs with a sharp knife. Let the slabs stand at room temperature for 30 minutes, then blot the skin, cut faces, and underside until no moisture remains.
First Fry
- Set a rack over a rimmed sheet pan. Add enough avocado oil to a narrow, deep 8-quart heavy pot to reach a measured 3-inch depth while retaining at least 4 inches of headroom. Heat to 350°F. Using long tongs, lower one slab carefully into the oil, skin-side down and away from you, then immediately cover with a splatter screen.
- Fry one slab at a time, maintaining 340°F to 350°F, until the skin is blistered and deep golden and the meat edges are crisp, 10 to 14 minutes. Turn only as needed with long tongs. If the skin threatens to scorch before it blisters, lower the heat and carefully ladle hot oil over pale areas. Return the oil to 350°F before frying the second slab.
Second Fry, Cut, and Serve
- Transfer both slabs to the rack and rest 10 minutes. Raise the oil to 375°F. Fry each slab separately for 60 to 90 seconds, just until the skin is evenly puffed and glassy-crisp, allowing the oil to return to 375°F between slabs. Drain on the rack for 10 minutes.
- Place each slab skin-side down on a sturdy board and cut through the meat, then decisively through the crackling, into 3/4-inch slices. Cut crosswise into bite-size pieces and serve immediately.
