Lechon Kawali

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is one dish that most Filipinos cannot resist and is often the subject of Filipino food cravings. It requires boiling, air-drying, and proper frying if you want the skin to be crisp. The Ilocano version of lechon kawali is bagnet, which looks like a giant chicharron. The skin of the pork belly is not only crisp, but is fried to puff up like chicharron.

    The steps of this recipe need to be spread out over three days, so plan accordingly.