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Meat, South and Southeast Asian

Lechon kawali with garlic rice

Lechon kawali is a Filipino pork belly dish, boiled then deep fried, served with garlic fried rice. This recipe serves 4, takes about 2 hours, and is medium difficulty, for €3.10 per serving. The key to success is drying the skin thoroughly before frying, which is what makes it shatter into crispy bits.

For a real weekend treat, lechon kawali, pork belly boiled then fried until it crackles, with garlic rice.

Lechon kawali with garlic rice
Total time
2 h
Difficulty
Medium
Cost per person
€3.10
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Lechon kawali is all about contrast, a skin that shatters under your teeth against meat that stays tender and juicy from the long simmer. The garlic shows up twice, in the fried rice and in the vinegar dip, lifting every bite without ever covering up the pork flavor. It's a bold, straightforward dish built for immediate enjoyment rather than subtlety.

This is a weekend recipe, the kind you make when you have time to let the meat simmer slowly and then dry out before frying. It works well for a relaxed meal with other adults or to share with guests curious about Filipino food, but it's less suited to a quick weeknight dinner given the prep time and the frying that needs watching.

The ingredients

4 people

Butcher

  • Pork belly with skin 900 g

Fruits and vegetables

  • Garlic 10 cloves
  • Onion 1

Pantry

  • White riceoften in the pantry 300 g
  • Apple cider vinegaroften in the pantry 4 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Bay leavesoften in the pantry 2
  • Black peppercornsoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 50 cl
  • Saltoften in the pantry 2 tsp

Allergens Soy, Gluten

The step by step recipe

  1. Boil the pork belly in water with the bay leaves, pepper, onion, and salt, until tender. 1 h

    Poke it with a knife, it should slide in easily.

  2. Drain, pat very dry, and rub with salt. Let it cool and air dry. 30 min

    An hour uncovered in the fridge dries the skin even better.

  3. Cook the rice in salted water. Brown half the chopped garlic in a little oil and add the cooled rice, frying it with the soy sauce. 15 min

    Rice cooked the day before will fry without sticking.

  4. Heat the oil to 180°C and fry the pork belly pieces until the skin blisters and turns golden. 15 min

    Cover with a lid, the remaining moisture in the skin causes big splatters.

  5. Mix the vinegar with the remaining garlic and pepper for dipping. Cut the meat into cubes and serve with the rice.

    A vinegar garlic dip cuts through the fat and brightens every bite.

Our tips to get it right

  • Don't skip the drying step, even an uncovered night in the fridge gives you much crispier skin than a quick pat with a towel.
  • Fry at the right temperature, around 180 degrees Celsius, so the belly doesn't soak up too much oil and the skin blisters evenly.
  • Cook the rice a day ahead if you have time, it will fry up without sticking and soak up the soy sauce better.

The variations

  • Swap the pork belly for boneless pork ribs for a slightly leaner cut that still turns wonderfully crisp once fried.
  • For a version without deep frying, roast the boiled belly in a very hot oven until the skin blisters, giving you a lighter result.
  • For kids, serve the garlic rice with small pieces of grilled rather than fried pork belly, and skip the vinegar garlic dip.

What to serve it with

  • Garlic rice from the recipe
  • Spicy vinegar dipping sauce on the side
  • Unsweetened iced tea

Storage

The fried pork belly and rice keep for 2 to 3 days in the fridge, in separate sealed containers. The rice freezes well for up to 1 month, but the meat loses its crispiness once frozen. Reheat the pork belly in the oven or a skillet to bring back some crunch, never in the microwave.

Questions about this dish

Why do you boil the pork belly before frying it?

Simmering in water tenderizes the meat all the way through and seasons it with the bay leaves and pepper. The frying step afterward is only there to crackle the skin, not to cook the inside.

Can you prepare the pork belly ahead of time?

Yes, you can boil it the day before and let it dry in the fridge overnight. It will actually fry up even better, since drier skin crisps more.

Can you make the garlic rice without soy sauce?

Yes, you can swap it for a pinch of salt if you want to avoid gluten or soy. The flavor will be less savory, but the rice stays fragrant thanks to the golden garlic.

How do you avoid oil splatters while frying?

Dry the skin thoroughly before frying and cover the pan with a lid, since any leftover moisture in the skin causes big oil splatters. Always keep a safe distance from the pan.

How long does it take to make lechon kawali, crispy fried pork belly, with garlic fried rice?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in lechon kawali, crispy fried pork belly, with garlic fried rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does lechon kawali, crispy fried pork belly, with garlic fried rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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