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Lechon Kawali Recipe

Kusina ni Teds
Lechon Kawali is usually made of pork belly. The meat is cooked until fork tender and freeze in the freezer overnight before frying. For this recipe we will use Pork Pigue or Buttocks. It has the right amount of fat and at the same time it has lots of meat.
Course Main Course
Cuisine Filipino


  • 1 1/2 kilo Pork Pigue or Pork Belly
  • 2 stalks Lemongrass, crushed
  • 1 head Garlic, crushed
  • 1 bulb Onion, chopped
  • 2 pieces Thumb - sized Ginger, crushed
  • 1 Tablespoon Whole Peppercorn
  • 1/4 Tablespoon Ground Black Pepper
  • 5 Tablespoons Salt
  • 4 cups Water
  • OIl for Deep Frying
  • 1 cup Hot Water
  • 4 Tablespoons Salt


  • Thoroughly clean the pork pigue or buttocks.
  • Place the lemongrass, garlic, onion, ginger, whole peppercorn, ground black pepper and salt at the bottom of a bot. Place the pork meat on top of the herbs and spices and pour water. Boil and simmer for an hour and a half or until the meat is tender.
  • Remove meat from the broth and pat dry. Cool to room temperature and refrigerate overnight.
  • Heat oil until smoking hot.
  • Combine hot water and salt. Mix until salt is dissolved. Baste the skin of the meat with the brine solution before frying.
  • Fry the meat until golden brown.
Keyword Crispy Pork Pigue, Lechon Kawali, Pork Pigue Recipe