This recipe delivers incredibly crispy and flavorful fried pork belly, reminiscent of the popular Filipino “Lechon Kawali”. The dish features succulent pork belly that is first boiled or simmered until tender, then thoroughly dried, and finally deep-fried until the skin is incredibly crisp and bubbly, and the meat is perfectly cooked through. The image showcases numerous golden-brown, bite-sized pieces of crispy pork belly, with visible layers of meat and fat, indicating a desirable texture. This dish is a true indulgence, offering a delightful contrast between the crunchy exterior and the tender, juicy interior. It’s often served as a main dish with rice, or as an appetizer with a dipping sauce.
Ingredients:
- 2-3 lbs (approx. 900g – 1.3 kg) boneless pork belly, preferably with skin on
- 6-8 cups water, or enough to cover the pork belly
- 2-3 bay leaves
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- ½ head garlic, unpeeled and smashed (optional, for aromatics)
- Vegetable oil, canola oil, or peanut oil, for deep frying (at least 4-6 cups, enough to submerge the pork belly pieces)
For Dipping Sauce (Common Filipino “Mang Tomas” style or a simple vinegar dip):
- Option 1: Vinegar-Garlic Dip
- ½ cup white vinegar
- 2 cloves garlic, minced
- 1 small red chili, sliced (optional, for heat)
- Salt and freshly ground black pepper to taste
- Option 2: “Mang Tomas” Inspired Sauce (This is a commercial sauce, but for a homemade version, you’d typically need liver spread, vinegar, sugar, and spices.) – Not explicitly shown or detailed in the image, but a common accompaniment.
Equipment:
- Large pot or Dutch oven (for boiling pork belly)
- Large heavy-bottomed pot or deep fryer (for deep frying)
- Tongs or spider skimmer
- Wire rack set over a baking sheet (for draining oil)
- Sharp knife or cleaver
- Paper towels
- Meat thermometer (optional, for checking doneness)
Instructions:
- Prepare and Boil the Pork Belly:
- Rinse the pork belly thoroughly under cold running water. Pat it dry with paper towels.
- In a large pot or Dutch oven, place the pork belly. Add enough water to completely submerge the pork belly (approximately 6-8 cups).
- Add the bay leaves, 1 tablespoon of salt, whole black peppercorns, and smashed garlic (if using) to the pot. These aromatics will infuse flavor into the pork during the simmering process.
- Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes to 1.5 hours, or until the pork belly is fork-tender. The exact time will depend on the thickness of your pork belly. You should be able to easily pierce it with a fork. Do not overcook to the point where it falls apart, as it still needs to be fried.
- Once tender, carefully remove the pork belly from the pot and place it on a wire rack set over a baking sheet. Discard the simmering liquid and aromatics.
- Dry the Pork Belly Thoroughly:
- This is the most crucial step for achieving crispy skin. Pat the pork belly very dry with paper towels. Ensure there is no moisture on the skin or meat. You want it as dry as possible.
- For best results, let the pork belly air dry on the wire rack in the refrigerator, uncovered, for at least 4 hours, or preferably overnight. This further dehydrates the skin, which is key to its crispiness. If you are short on time, you can also use a hairdryer on a cool setting to dry the skin for about 10-15 minutes.
- Score and Cut the Pork Belly:
- Once completely dry, place the pork belly on a cutting board, skin side up.
- Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut too deeply into the meat. This helps the skin become crispier and also allows for easier cutting later.
- Cut the pork belly into smaller, manageable chunks or strips, roughly 1.5 to 2-inch cubes, as seen in the image. The size will depend on your preference for individual servings.
- Deep Fry the Pork Belly (with Caution):
- Safety First: When deep frying, always exercise extreme caution. Use a deep, heavy-bottomed pot or Dutch oven. Ensure the oil level is not too high to prevent overflowing. Have a lid nearby in case of oil flare-ups. Do not leave unattended.
- Heat the vegetable oil (or canola/peanut oil) in the deep pot over medium-high heat to 350-375°F (175-190°C). If you don’t have a thermometer, you can test by dropping a small piece of pork belly in; if it immediately sizzles vigorously, the oil is ready.
- Carefully lower the pork belly pieces into the hot oil, working in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in less crispy pork.
- Fry the pork belly for 10-15 minutes, turning occasionally, until the skin is incredibly crispy, puffed, and golden brown. The meat should be tender and juicy. The fat layers will render and become translucent.
- Once the pork belly is golden and crispy, carefully remove the pieces from the oil using tongs or a spider skimmer. Place them on a fresh wire rack set over a baking sheet to drain any excess oil.
- Prepare Dipping Sauce (Optional):
- For Vinegar-Garlic Dip: In a small bowl, combine white vinegar, minced garlic, and sliced red chili (if using). Season with salt and black pepper to taste. Stir well.
- For “Mang Tomas” Style: Serve with store-bought “Mang Tomas All-Around Sarsa” or a similar lechon sauce.
- Serve:
- Once drained, transfer the crispy fried pork belly to a serving platter.
- Serve immediately while hot and crispy. It is often served with steamed white rice and your chosen dipping sauce.
- The sound of the crackling skin when cutting or biting into it is a hallmark of perfectly prepared crispy pork belly.
Enjoy this incredibly decadent and satisfying Crispy Fried Pork Belly! It’s a labor of love but well worth the effort for the amazing texture and flavor.