Crispy Lechon Kawali by Chef RV (No-Fail Crunch)

Crispy Lechon Kawali by Chef RV (No-Fail Crunch)

When it comes to Filipino comfort food, few dishes can rival the legendary Lechon Kawali 🐖🔥. This golden, crackly-skinned pork belly is a fiesta staple — the kind of dish that disappears from the table before you can even grab seconds. Thanks to Chef RV Manabat’s no-fail method, you can now achieve restaurant-level crunch right at home.

This recipe highlights the classic three-step process: simmer, dry, and fry. Each step builds toward that addictive putok-putok (blistered, crunchy) skin while keeping the meat tender and juicy.

The Secret Behind the Crunch 🥢

The real magic of Lechon Kawali isn’t just frying — it’s in the preparation before frying:

• Simmering the pork belly with garlic, bay leaves, peppercorns, and fish sauce infuses deep, savory flavor.
• Drying the skin is the ultimate game-changer. Whether you air-dry overnight, oven-dry, or freeze the belly, this step guarantees that signature shattering crisp when it hits hot oil.
• Frying transforms the pork into golden perfection, with blistered skin and tender layers inside.

Pro tip: for an extra-loud crunch, some cooks swear by frying straight from frozen — and yes, it works!

Why This Recipe Works ✨

Chef RV’s approach keeps things simple yet foolproof. You don’t need fancy tricks — just patience, proper drying, and hot oil. The broth from simmering the pork is an added bonus; don’t throw it away! Use it to make pancit, soups, or a quick gravy to pair with your kawali.

How to Serve 🍴

Lechon Kawali shines best when served fresh and hot. Chop it into bite-sized cubes and pair with:

• Spiced vinegar dip for a tangy kick
• Soy–calamansi sauce for that perfect salty-citrusy balance
• A simple sprinkle of sea salt to let the pork flavor shine

It’s the kind of dish that fits all occasions — Sunday lunch with family, birthday handaan, or even as pulutan with cold beer.

Final Thoughts ❤️

Lechon Kawali may seem intimidating, but with this no-fail Chef RV version, you’ll nail that crispy skin every single time. Just remember: patience during drying and respect for hot oil are key. Once you hear that first crackle, you’ll know it was all worth it.

So go ahead — bring the taste of the fiesta home with this Filipino classic. One bite of that crunchy pork belly, and you’ll understand why Lechon Kawali will forever hold a place in our hearts (and cravings). 🥂