Lechon Kawali
The Philippines' famous crispy pork belly: simmered tender in peppery broth, dried, then deep-fried until the skin crackles and blisters.
Method
If your pork belly is one large slab, cut it into strips about 5 cm wide so it cooks evenly and fits the pot. Put it in a 20 cm pot with the water, salt, peppercorns, bay leaves and crushed garlic; the water must cover the meat. Bring to the boil on high heat, which takes about .
Add in this stepSkin-on pork belly, in one piece 600 gWater 1½ LSalt 3 tspBlack peppercorns 1 tspBay leaves 2Garlic cloves, crushed 4
high heatSkim off the grey foam, then lower to medium-low heat, half-cover and simmer for , until a chopstick slides easily into the meat and the skin feels soft. Top up with hot water if the meat pokes out.
medium-low heatLift out the pork, drain and pat it completely dry with kitchen paper, especially the skin. Set it skin side up on a rack and leave it uncovered in the fridge for at least . Dry skin is the secret: leftover water makes the oil spit and the skin chewy instead of crackly.
Make the dipping vinegar (sawsawan): finely chop the garlic, red onion and chillies and stir them into the vinegar with the salt and black pepper. Let it stand while you fry so the flavours mingle.
Add in this stepCane vinegar (or rice vinegar) 5 tbspGarlic cloves (for the dip) 2Red onion (for the dip) ¼Bird's eye chillies 1Salt (for the dip) 1 pinchBlack pepper (for the dip) to taste
Pour the oil into a deep, heavy 22 cm pot, no more than one-third full, and heat it on medium-high heat for about to 180 °C. Without a thermometer, a wooden chopstick dipped in should fizz with a steady stream of small bubbles. Keep a lid nearby and never leave hot oil unattended.
Add in this stepOil for deep-frying 1.2 L
medium-high heatFry in 1 batch(es). Pat the skin dry once more, lower the pork in with tongs, away from you, and cover loosely with a splatter guard or a lid held ajar: the skin pops loudly. Keep the heat at medium-high heat and fry each batch for , turning once, until the skin is deep golden and covered in blisters and the meat is browned. Aim to keep the oil at 170–180 °C.
medium-high heatDrain on a rack for 5 minutes so steam escapes and the skin stays crisp. Set it skin side up and chop into 2–3 cm pieces with a heavy knife. Serve hot with rice and the dipping vinegar.
Cook's tip
If the skin is not puffy enough, fry the pieces again at 190 °C for 1–2 minutes. Leftovers re-crisp in a 200 °C oven or air fryer in 8–10 minutes; the microwave makes the skin rubbery.
Cooking it at camp
Boil and dry the pork at home and carry it well chilled in a cooler. Deep-frying on a camp burner is risky, so instead fry the boiled pork skin side down in a heavy cast-iron pan with 2–3 tbsp oil over medium heat, pressing it flat, until the skin crackles, then sear the meat side briefly. Keep children well away from the pan.