Lechon Kawali is a popular and beloved Filipino dish known for its crispy and flavorful deep-fried pork belly. It is a dish that captures the essence of Filipino cuisine, offering a delightful combination of textures and flavors that Filipinos and food enthusiasts worldwide adore.
The name “Lechon Kawali” can be broken down to understand its origins better. “Lechon” is a term used in the Philippines to refer to roasted or spit-roasted whole pig, often cooked for special occasions and celebrations. “Kawali” means a deep frying pan or skillet. Therefore, Lechon Kawali essentially translates to “pan-fried pork” or “fried pig.”
You may want to try our Laing (Dried Taro Leaves with Coconut)
This dish has evolved from the traditional whole roasted pig (lechon) to become a more accessible and manageable dish for everyday cooking. Lechon Kawali involves boiling pork belly until tender, then deep-frying it until the skin becomes crispy and golden brown. The result is a dish that combines succulent and juicy meat with a crackling, crispy skin, creating a delightful contrast in every bite.
Lechon Kawali is commonly served with a dipping sauce made from vinegar, soy sauce, garlic, and spices, adding an extra layer of flavor to the already savory dish. It is often enjoyed as a main course with steamed rice, but it can also be a favorite choice for “pulutan” (appetizers or finger foods) during gatherings with friends and family.
This dish is not only known for its delicious taste but also for its versatility. Lechon Kawali can be served as a standalone dish or used as an ingredient in other Filipino recipes, such as “Bicol Express” or “Kare-Kare,” where the crispy pork adds a delightful crunch and rich flavour to the meal.
Lechon Kawali is a culinary delight that encapsulates the heartiness and indulgence of Filipino cuisine. It’s crispy, golden perfection and mouthwatering flavours make it a cherished dish that continues to be a source of pride and joy for Filipinos and a delicious discovery for food lovers worldwide.
Why is your Lechon Kawali not Crispy?
The crispiness of Lechon Kawali depends on several factors, and if your Lechon Kawali is not as crispy as desired, it could be due to one or more of the following reasons:
- Moisture Content: One of the most common reasons for Lechon Kawali not being crispy is excess moisture. If the pork belly is not thoroughly dried before frying, the moisture can prevent the skin from achieving the desired crispiness. Make sure to pat the pork belly dry with paper towels and let it air-dry in the refrigerator for several hours or overnight.
- Temperature of Oil: Frying Lechon Kawali at the right temperature is crucial. The oil should be hot enough to create a rapid and consistent bubbling when the pork is added. Too low a temperature can result in greasy, less crispy skin.
- Preparation Method: The way the pork belly is prepared before frying matters. Some recipes call for boiling the pork belly first to tenderize it, but if it’s not dried properly and allowed to cool before frying, it can affect the crispiness of the skin.
- Size and Thickness: The size and thickness of the pork belly pieces can impact the crispiness. Smaller, thinner pieces tend to become crispier more quickly than larger, thicker ones.
- Crowding the Pan: Overcrowding the frying pan can cause the Lechon Kawali to steam rather than fry, leading to less crispy results. Fry the pieces in batches to ensure they have enough space.
- Oil Quality: The type and quality of cooking oil can influence the crispiness. Frying in fresh, clean oil with a high smoke point, such as vegetable oil or peanut oil, is recommended.
- Frying Time: Over-frying or under-frying can affect the crispiness. Ideally, Lechon Kawali should be fried until the skin is golden brown and crispy, but not burnt.
- Storing Before Frying: If the pork belly was refrigerated or stored before frying, make sure it comes to room temperature for a short while before frying. Cold pork can reduce the temperature of the oil and affect the frying process.
- Drying After Boiling: After boiling the pork belly, it’s essential to drain it thoroughly and allow it to cool and dry. Any residual moisture can interfere with achieving crispy skin.
To improve the crispiness of your Lechon Kawali, consider adjusting these factors based on your specific cooking method and recipe. Experimentation and practice can also help you achieve the perfect level of crispiness that suits your taste preferences.
What goes well with Bicol Express?
Bicol Express is a delicious and spicy Filipino dish known for its creamy and fiery flavors. Traditionally, it’s made with shrimp paste, coconut milk, and chili peppers, creating a rich and spicy sauce. To balance out the heat and enhance the dining experience, you can pair Bicol Express with various side dishes and accompaniments. Here are some options that go well with Bicol Express:
- Steamed Rice: Steamed white rice is the classic accompaniment for Bicol Express. Its neutral flavor and fluffy texture complement the spicy and creamy sauce.
- Fresh Vegetables: Serve a side of blanched or steamed vegetables like broccoli, green beans, or okra to add a refreshing and crunchy contrast to the richness of Bicol Express.
- Grilled or Fried Fish: A mild-flavoured fish, such as tilapia or bangus (milkfish), pairs well with Bicol Express. Grilled or fried fish provides a lighter protein option to balance the spiciness.
- Fried Tofu: Crispy fried tofu cubes can be a fantastic vegetarian or vegan option to enjoy alongside Bicol Express. They soak up the flavorful sauce and add a delightful textural contrast.
- Green Salad: A simple green salad with fresh lettuce, cucumber, and tomato can provide a cooling and crisp component to balance the heat of the dish.
- Pickled Vegetables: A side of pickled vegetables or atchara (Filipino pickled papaya or vegetables) can offer a sweet and tangy contrast to the spicy Bicol Express.
- Sautéed Shrimp: If you want to add more seafood to your meal, sautéed shrimp with garlic and butter can be a flavorful and complementary addition.
- Grilled Meats: Grilled chicken or pork can be served alongside Bicol Express, offering a smoky and savory option that contrasts with the spiciness of the dish.
- Salted Egg: A salted duck egg, sliced and served on the side, can provide a rich and salty element to balance the flavours of Bicol Express.
- Fresh Fruit: Fresh tropical fruits like mango, pineapple, or watermelon can be a refreshing way to cleanse the palate and cool the heat from the spicy dish.
- Fried Banana (Saba): Saba bananas, fried until caramelized, can be a sweet and starchy side dish that complements the spicy and creamy flavors of Bicol Express.
- Coconut Rice: Consider serving coconut rice (rice cooked with coconut milk) to enhance the coconutty notes of Bicol Express and add extra creaminess to your meal.
- Feel free to mix and match these accompaniments based on your personal preferences and dietary restrictions. Bicol Express is a versatile dish that can be customized to suit your taste, and the chosen sides can help create a well-rounded and satisfying meal.
Have you tried our Adobong Bicol?
How to Make Crispy Lechon Kawali Bicol Express?
Crispy Pork Belly Bicol Express is a delicious Filipino dish that combines the crispy texture of pork belly with the spicy flavors of Bicol Express. Here’s a recipe to help you make it at home:
INGREDIENTS:
For the Crispy Lechon Kawali:
1 lb (450g) pork belly, skin-on
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Oil for frying
For the Bicol Express Sauce:
2 tablespoons cooking oil
1 small onion, finely chopped
3 cloves garlic, minced
2-3 red Thai chilli peppers, chopped (adjust to your preferred spice level)
1 cup shrimp paste (bagoong alamang)
2 cups coconut milk
1 cup coconut cream
1 cup sliced green beans
1 cup sliced long green chilli peppers (siling haba)
Salt and pepper to taste
INSTRUCTIONS:
- Prepare the Crispy Lechon Kawali: a. Preheat your oven to 350°F (175°C). b. Score the pork belly skin with a sharp knife. Make sure to cut through the skin and into the fat without cutting into the meat. c. Rub the pork belly with salt, black pepper, garlic powder, onion powder, and paprika, making sure to season it evenly. d. Place the pork belly on a wire rack, skin-side up, and bake in the preheated oven for about 1 to 1.5 hours or until the skin is crispy and the meat is tender. You can also use the broil setting for the last 5-10 minutes to further crisp up the skin.
- Once the pork belly is crispy, remove it from the oven and let it rest for a few minutes. Then, slice it into bite-sized pieces.
- Prepare the Bicol Express Sauce: a. Heat the cooking oil in a large pan over medium heat. b. Add the chopped onions and minced garlic, and sauté until fragrant and the onions become translucent. c. Stir in the chopped red Thai chili peppers and sauté for a minute or two, depending on your spice tolerance.
- Add the shrimp paste (bagoong alamang) to the pan and sauté for another 2-3 minutes.
- Pour in the coconut milk and coconut cream. Stir well to combine all the ingredients.
- Add the sliced green beans and long green chili peppers to the sauce. Simmer for about 10-15 minutes or until the vegetables are tender and the sauce thickens. Stir occasionally.
- Taste the sauce and season with salt and pepper as needed.
- To serve, spoon the Bicol Express sauce over the crispy pork belly pieces.
- Garnish with additional chopped chili peppers, if you want to increase the heat.
Enjoy your Crispy Lechon Kawali Bicol Express with steamed rice! This dish is a wonderful balance of crispy, savoury, and spicy flavours. Adjust the spiciness to your liking by adding more or fewer chilli peppers.
Serve this Crispy Lechon Kawali Bicol Express with your family and friends!
Trending now: Bicol Express with Bagoong
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