Lechon Kawali (Pan Fried Pig)

Filipinos love pork, really love it. So you shouldn't be surprised that they love fried pork belly.  I love the crackling skin and the tender meat below it.  

This dish takes some time and you need to be VERY careful when frying it. 

Lechon Kawali (Pan Fried Pig)

3 pounds pork belly with ribs

2 tablespoons salt

1 tablespoon peppercorns

2 bay leaves

1 head garlic, peeled and pounded

oil for deep frying

water

Have the butcher cut through the ribs without going through the meat (easier to chop the lechon into pieces when serving).

In a pot over medium heat, combine pork belly, garlic, salt, pepper corns, bay leaves and enough water to cover. Bring to a boil, skimming scum that may float to top.

Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until meat is fork tender but not falling apart.

Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.

In a large Dutch Oven, heat enough oil to completely cover meat until very hot (but not smoking). Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so. BE VERY CAREFUL WHILE SPRINKLING POT WITH WATER, STAND BACK AND BEWARE OF POSSIBILITY OF HOT OIL SPLATTING.

Remove meat from pot and drain on paper towels. Let rest for about 5 minutes and then cut into serving pieces.

Serve with favorite pork dipping sauce.

Note: You need to find a full service butcher who can provide a pork belly with skin, meat and ribs.