How to Make Perfectly Crispy Lechon Kawali at Home: A Step-by-Step Guide

If you’ve never tried crispy lechon kawali, you’ve probably never experienced the sheer joy of hearing that satisfying crunch as you bite into perfectly golden pork belly. It’s the kind of sound that makes you feel like you’ve won a small battle in the kitchen, which, let’s be real, we all need sometimes.

As someone who grew up in Australia, where the closest thing to a pork celebration might have been a snag (sausage) on the barbie, discovering lechon kawali was like finding a treasure. Fast forward to life in Canada, where winters demand soul-warming meals, and crispy lechon kawali has become my ultimate comfort food. Who needs a winter coat when you’ve got a belly full of fried pork belly?

The Quest for the Ultimate Crunch

You see, making crispy lechon kawali isn’t just about frying up some pork and hoping for the best. It’s about taking the pork on a journey—a culinary adventure of boiling, drying, freezing, and yes, a final glorious encounter with hot oil. Much like braving a Canadian snowstorm, this process builds character (for the pork, at least).

The pork belly goes through an essential pre-frying ritual: boiling it with bay leaves, garlic, and onion. This is where the magic starts. Not only does it make your kitchen smell like you’re about to host a Filipino fiesta, but it also tenderizes the meat, prepping it for its crispy destiny.

And here’s the part no one tells you: moisture is the ultimate villain in your quest for crispy perfection. It’s like the drizzle that ruins an outdoor family barbecue, or worse, stepping into slush-filled boots in winter. So, after boiling the pork, let it cool, air-dry, and, for an extra crispy twist, freeze it overnight. Trust me, this is the secret to that skin that crackles like fireworks when you bite into it.

Air Frying: The Lazy (and Smarter) Way to Crisp Heaven

Now, let’s talk about the game-changer in my kitchen: the air fryer. Before this glorious invention, making crispy lechon kawali involved a splattering mess of hot oil that could rival the Aussie sunburn I once got while forgetting to reapply sunscreen. But with the air fryer, you get all the crispiness without the drama.

The pork belly goes in for about 40 minutes, and while it’s doing its thing, you prepare the oil for the final touch. When you pour that hot oil over the fried pork, it’s like hearing applause after a well-executed performance. And let’s be honest, you deserve it after all this effort!

Tips from a Crispy Kawali Veteran

Here’s the thing: to get that perfectly crispy lechon kawali, you need to channel your inner pork whisperer. It’s all about moisture management. Piercing the skin before massaging it with salt? Think of it like prepping your skin for a day at Bondi Beach—protective, strategic, and ensuring no unnecessary moisture hangs around.

Freezing the pork overnight helps draw out any stubborn moisture, ensuring the skin gets that much-needed crunch. And before the pork hits the air fryer, make sure to give it a good pat down with a paper towel—like dabbing away sweat after running to catch the bus (we’ve all been there).

A Filipino Classic with a Modern Twist

Making crispy lechon kawali at home is like bringing a piece of Filipino tradition to your table, whether you’re in the middle of an Aussie summer or bundled up in a Canadian winter. And once you’ve mastered it, you’ll wonder how you ever lived without it. There’s nothing quite like the feeling of pulling off a dish that combines the crunch of perfectly fried skin with the tender, juicy meat beneath.

Serve it with lechon sauce or a spicy vinegar dip, and you’ve got yourself a meal that’ll impress even the toughest food critic—like your tita who’s always ready with unsolicited cooking advice.

So, embrace the process, enjoy the crispy rewards, and be prepared to make this dish on repeat. Trust me, your family and friends will thank you (and probably ask for seconds).