Crispy Lechon Kawali by Chef RV (No-Fail Crunch)
Chef RV Manabat adapted by JojoM
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). 🥂
Crispy Lechon Kawali by Chef RV (No-Fail Crunch)
Chef RV Manabat adapted by JojoMMaster Chef RV Manabat’s Lechon Kawali recipe — juicy pork belly simmered, dried, then deep-fried to golden perfection with extra crispy skin.
Chef's Tips
Drying the pork skin thoroughly is the secret to maximum crispiness.
Save the broth for pancit, soup, or gravy — nothing goes to waste.
For extra crunch, try frying the pork straight from frozen.
Tools Used
Large Pot
Tongs
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Ingredients
Boiling the Pork
Frying
Instructions
Simmer the Pork
- 1
Place pork belly in a large pot and cover with water.
- 2
Add garlic, peppercorns, bay leaves, salt, fish sauce, and vinegar.
- 3
Simmer on medium heat until fork-tender, about 45 minutes. Do not overcook.
Drain and Dry
- 1
Remove pork from broth and place on a rack to drain.
- 2
Save the broth for other dishes.
- 3
Dry the pork skin completely by air-drying overnight, oven-drying at 120°C for 1–2 hours, or freezing.
Deep Fry
- 1
Heat oil in a wok or deep pan over medium-high heat.
- 2
Fry pork belly for 15–20 minutes until golden and blistered.
- 3
Drain on a rack and let rest before chopping.
Serve
- 1
Chop pork belly into bite-sized pieces.
- 2
Serve hot with vinegar dip, soy–calamansi sauce, or sprinkle with salt.
Comments & Reviews
Maria S.
7/28/2025
Tried this for Sunday lunch — the skin came out super crunchy! Thanks for the drying tip.
Carlo D.
8/2/2025
I used the freezer method, and wow, the crisp was unreal. Perfect with spicy vinegar.
Jenny R.
8/11/2025
A bit splattery when frying, but absolutely worth it. My family devoured everything!
Nutrition Facts
Serving Size: 1 portion (approx. 150 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
