How do I make sure the skin gets super crispy?

Dry the pork thoroughly before frying. Air-drying overnight, oven-drying, or freezing all help blister the skin for maximum crunch.

Can I fry the pork straight from frozen?

Yes! Frying frozen pork belly creates intense crackling, but be extra careful with hot oil splatters. Use a splatter guard for safety.

What dipping sauces go best with lechon kawali?

Classic pairings include spiced vinegar, soy–calamansi dip, or even liver sauce (sarsa). A sprinkle of salt works too for purists.

Can I reuse the broth from boiling the pork?

Absolutely. It’s packed with flavor and perfect for soups, pancit, or making gravy—don’t throw it away.

How do I prevent oil splatter when frying?

Make sure the pork skin is completely dry and use medium-high heat. A splatter guard and deep pan help minimize mess.

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

Name: Crispy Lechon Kawali by Chef RV (No-Fail Crunch)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: Pork belly, skin-on; Water; Garlic, whole heads, pounded with skin; Whole black peppercorns; Dried bay leaves; Rock salt; Fish sauce; Vinegar; Cooking oil

Master Chef RV Manabat’s Lechon Kawali recipe — juicy pork belly simmered, dried, then deep-fried to golden perfection with extra crispy skin.

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). 🥂