Lechon Kawali is a crispy Filipino pork belly dish. In order to reach its crisp texture, the pork belly is tenderized by boiling with spices and seasoning and then deep fried until crispy. Lechon Kawali is a popular Filipino Recipe and it is best eaten with rice along with Lechon Sauce https://panlasangpinoy.com/2010/03/07/sarsa-ng-lechon-sauce-recipe/.
Get the recipe (in English) here: https://panlasangpinoy.com/2009/03/13/lechon-kawali/
Bagnet or Chicharon Bagnet is a similar Filipino dish that originated in the Ilocos region (Northern part of the Philippines). The preparation of Lechon Kawali is also similar to Crispy Pata http://youtu.be/V1TZEGrRKaY, but the later makes use of an entire pig leg instead of pork belly.
Lechon Kawali is different from the traditional Filipino Lechon. Lechon refers to whole roasted pig; the entire pig is skewered in bamboo and manually roasted. This cooking method is also referred to as Rotisserie. Lechon Kawali got its name from the pan where the meat is cooked. Kawali is a Filipino term for a large frying pan.
Here are the ingredients:
pork belly (liempo), salt, whole peppercorn, dried bay leaves, cooking Oil, Water
The steps on how to cook lechon kawali are as follows:
(01:01) boil the water in a cooking pot and add the pork belly along with salt and the peppercorn. Cook until the liempo is tender.
(01:44) remove the tender belly from the pot. let it cool down.
(01:55) rub salt all over the belly
(02:31) deep fry the pork belly until crispy
(03:30) Serve with the best lechon sauce similar to the one used in our lechon paksiw video https://youtu.be/vWXjyCSGEFM