Lechon Kawali (crispy Filipino pork belly)
Pork belly simmered until tender, dried, then roasted to a blistered crackling and served with a sharp garlic vinegar dip.
- Time3 hr
- LevelMedium
- Costabout £3.36 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the pork, halved onion, bruised garlic, bay leaves, peppercorns and first lot of salt in a large pan. Cover with water, bring to the boil, then simmer gently for 50 minutes, until a knife slides in easily.
50 min - 2
Lift the pork out and pat it dry all over. Leave it uncovered on a rack in the fridge for at least 2 hours, or overnight, so the skin dries out.
120 min - 3
Heat the oven to 230°C (210°C fan). Rub the skin with the salt for the skin and place the pork on a rack over a tray.
- 4
Roast for 35 minutes until the skin has blistered and puffed into crackling, turning the tray if it browns unevenly.
35 min - 5
Rest the pork for 10 minutes. Meanwhile stir the vinegar, tamari, chopped onion, chopped garlic, chilli and pepper together for the dip.
10 min - 6
Chop the pork into chunky pieces with a heavy knife, keeping the crackling on top, and serve with the dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.