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How to Cook Lechon Kawali with Liver Sauce

Lechon kawali is a Filipino dish made of pork belly that’s boiled until tender, air-dried, and deep-fried to achieve irresistibly crispy skin and juicy meat inside.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pork Recipe
Cuisine: Filipino
Keyword: creamy spicy pork recipe, lechon kawali, lechon liver sauce
Servings: 6 servings
Calories: 420kcal
Author: Manny

Ingredients

Lechon Kawali Ingredients:

  • 1 kilo pork belly or liempo
  • 4 cup water
  • 2 tbsp. salt
  • 1 tsp. MSG

Lechon liver Sauce Ingredients:

  • 1 cup liver paste or liver spread
  • 1 pc bay leaf or laurel
  • 3/4 cup native vinegar
  • salt and pepper to taste
  • 1 & 1/2 cup water
  • 1/4 tsp. MSG
  • 1/3 cup bread crumbs
  • 2 Tbsp. cooking oil or lard
  • 1/2 cup sugar
  • 1 head garlic minced
  • 1 pack kasubha American saffron or safflower
  • 6 pieces shallots sliced fine

Instructions

How to cook Lechon Kawali:

  • Boil pork belly in water with salt and MSG until skin can be pinched easily.
  • Remove from fire and drain Cool and air-dry.
  • Deep-fry in a deep saucepan until tiny blasters appear on the skin.
  • Chop into serving pieces and serve with Lechon-liver Sauce.

How to cook Lechon Kawali Sauce:

  • Mix liver paste, vinegar, water, bread crumbs, sugar, 1/2 of the kasubha, laurel, salt, pepper and MSG.
  • Blend well and set aside. Saute garlic in cooking oil.
  • Add the onions and fry until tender. Add the liver mixture.
  • Boil without stirring. Do not cover the saucepan.
  • Add the rest of the bread crumbs dispersed in 1 cup of water. Cook till it thickens.
  • Serve sauce topped with the rest of the crisp brown garlic and fried kasubha. Good for 6 persons.

Notes

Cooking Tips:

Dry the Pork Thoroughly Before Frying

After boiling, let the pork belly cool completely and air-dry for at least an hour. This step removes excess moisture that can cause oil to splatter and prevent the skin from crisping properly. The drier the pork, the crunchier the result once it hits the hot oil.

Control the Oil Temperature

Maintain a consistent medium-high heat when frying your lechon kawali. If the oil is too hot, the skin burns before the meat crisps; too low, and the pork absorbs excess oil. A steady temperature ensures that perfect golden-brown crackle every time.

Rest Before Chopping

Once fried, let the pork belly rest for a few minutes before cutting. This allows the juices to redistribute, keeping the meat tender inside while the skin stays crispy. Chopping it too soon can make the skin lose its crunch and the meat dry out.