This crispy pork belly recipe is a mix of the traditional Filipino style lechon kawali and the chinese style pork belly. With these fusion of techniques, we should be able to achieve crispier skin plus the iconic lechon kawali taste!
I will be using an oven instead of deep frying the pork belly, this way we save on cooking oil and splatters. Feel free to to deep fry the meat if you prefer. The deep fried method will be posted soon!
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| Boil the pork belly with your aromatics. Onion, dried bay leaves, whole pepper corns and salt. |
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| Boil for 5 mins and pat dry with paper towel. |
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| Prick the skin with a fork and sprinkle generous amount of salt specially on the skin. Also rub some vinegar on the skin, this will help dehydrate the skin more. |
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| Cover the sides with aluminum foil to minimize drying up the meat. |
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| Cook/dry the skin in the oven for 1 hour at 150C |
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| Turn up the heat to 250C or max temp after an hour to achieve a crispy skin |
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| Cook for 15 to 20 mins depending on your oven |
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| The crispiest pork belly on the internet! |
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