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How to Cook Lechon Kawali with Cucumber-Vinegar Sauce

Prep Time10 mins
Cook Time2 hrs
Course: Pork Recipe
Cuisine: Filipino
Keyword: cucumber vinegar sauce, lechon kawali
Servings: 6 servings
Calories: 345kcal
Author: Manny


  • 1 & 1/2 kilo pork belly slab
  • 2 stalks of lemon grass tied into a knot
  • 2 Tbsp. salt
  • 1 Tbsp. whole black peppercorns
  • 3 pcs bay leaves
  • 4 cloves garlic crushed
  • fine salt for rubbing the pork
  • water for boiling
  • vinegar for brushing the skin
  • 3 to 4 cups cooking oil for deep frying

For the Vinegar-Cucumber dipping sauce:

  • 1/2 cup palm vinegar
  • 1 piece red onion chopped
  • 1/2 cup sliced cucumber
  • 1 Tbsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper powder optional


How to Cook Lechon Kawali with Cucumber-Vinegar Sauce

  • Wash and drain the pork belly slab. Remove hairs in the skin by using a shaving razor or sharp knife.
  • Fill the large pot with water just enough to cover the meat. Bring to a boil then add in lemon grass, garlic, black peppercorns, salt and bay leaves.
  • Put the pork belly slab into the pot and let it boil in medium heat for 1 to 1 & 1/2 hours or until the pork is tender.
  • Remove from pot and drain in a colander. Set aside and let it cool down.
  • Poke the skin with a fork and brush with vinegar then let it dry. Rub with fine salt the skin and the entire surface of the pork.
  • Heat cooking oil in a pot deep enough to fry the pork belly slab. Fry the pork until golden brown then remove from oil and drain in a colander. Let it cool for 10 minutes.
  • Then heat the oil again and re-fry the pork belly until golden brown and the skin is crispy.
  • Remove from oil and let it cool. Then slice the lechon kawali and serve with cucumber-vinegar dipping sauce.
  • To make the dipping sauce: Combine all the ingredients in a bowl and stir until the sugar is dissolved.