LECHON KAWALI is a deepfried pork belly which is similar to Bagnet an Ilocos dish. I believe the difference between these two is Lechon Kawali the skin is crunchy and the meat is chewy while Bagnet both skin and meat are crispy. Both were boiled to make it more crispy, however, I believe Bagnet is boiled using pig’s fat and Lechon Kawali is boiled using spices.

Best eaten with a dipping sauce such as “lechon sauce” which is made with pork liver, toyomansi (soy sauce & kalamansi) or a spiced vinegar dipped.

Ingredients:
8 cups of water or enough to submerge the pork belly
1 whole garlic
1 mediumsized onion
2 pcs dried bay leaves
1 & 1/2 tsp coarse salt to taste
1 tsp peppercorn
850g pork belly

Enjoy watching & happy cooking!

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