How Long to Boil Pork Belly Before Frying for Perfectly Cooked Lechon Kawali

Lechon kawali, crispy fried pork belly, is a beloved Filipino dish featuring pork belly boiled then fried until ultra crispy on the outside and tender inside. Getting the right boil time before frying is key to achieving the ideal texture. Underboil and the pork will be tough and chewy when fried. Overboil and you risk the meat falling apart. So how long should you boil pork belly before deep frying to make perfect lechon kawali?

Factors that Affect Pork Belly Boil Time

Several factors impact the amount of time needed to boil pork belly before frying

• Thickness – Thicker pork belly takes longer to boil thoroughly. Thinner cuts around 1 inch thick require less time.

• Bone-in or Boneless – Boneless belly cooks faster than bone-in Bones insulate the meat, slowing cooking.

• Cooking Temperature – Higher heat boils faster but can make the meat tough.

• Initial Temperature – Chilled belly from the fridge takes longer than room temp.

• Size of Pot – A wider, shallower pot boils faster than a tall, narrow one.

How Long to Boil Pork Belly for Lechon Kawali

For 1-inch thick boneless pork belly, follow these boil times:

• At a rolling boil, cook for 45-60 minutes.

• At a gentle simmer, cook for 1-1 1/2 hours.

For bone-in pork belly, increase boil time by 15-30 minutes. Thicker cuts over 1 inch thick can take up to 2 hours to become fork tender.

Test doneness by piercing the thickest part with a fork. The meat should be very tender and easy to pierce. If the fork meets resistance, continue boiling and testing every 10-15 minutes until fork tender.

Step-by-Step Process for Boiling and Frying Pork Belly

Follow these steps for perfect lechon kawali:

1. Choose the pork belly

Select skin-on boneless belly around 1 inch thick for easiest results. Avoid lean belly with minimal fat layers.

2. Season the boiling liquid

For flavorful pork, season the water. Add garlic, peppercorns, bay leaves, soy sauce, etc.

3. Bring to a boil then reduce heat

Start with a rolling boil then lower to a gentle simmer to prevent tough meat.

4. Boil until fork tender

Boil for 45-60 minutes for 1-inch boneless belly. Cook up to 2 hours for thicker cuts.

5. Transfer pork to a rack

Drain and transfer boiled pork to a rack over a baking sheet. This allows air circulation for drying.

6. Refrigerate overnight

Air drying in the fridge overnight ensures ultra crispy skin when fried.

7. Cut pork into chunks

Slice boiled pork into 2-inch cubes. This gives the right meat-to-crisp ratio when fried.

8. Deep fry the pork

Fry in 350-375°F oil for 5-7 minutes until crispy and browned. Work in batches.

9. Drain on paper towels

Drain fried pork on paper towels to remove excess grease. Season immediately with salt.

10. Serve hot

Enjoy the lechon kawali hot and crispy, with a dipping sauce like vinegar.

Tips for Perfectly Boiled then Fried Pork Belly

• Start with skin-on boneless pork belly around 1 inch thick.

• Season the boiling water for extra flavor.

• Don’t boil at too high a temp to avoid tough meat.

• Use a fork to test doneness. Stop boiling when meat is fork tender.

• Let pork belly air dry overnight after boiling for ultra crispy skin.

• Cut boiled pork into 2-inch cubes before frying for ideal texture.

• Fry pork at 350-375°F for best crisping without burning.

• Work in small batches for even frying. Don’t crowd the oil.

Common Mistakes

It’s easy to mess up boiled then fried pork belly. Avoid these errors:

• Underboiling – Can lead to tough, chewy texture when fried.

• Overboiling – Causes pork to fall apart easily when fried.

• Boiling at too high a heat – Makes the meat tough.

• Not air drying – Results in soft, non-crispy skin after frying.

• Frying at too low a temperature – Pork won’t become crispy.

• Frying frozen pork – Causes uneven cooking and oil temp issues.

• Frying too many pieces at once – Leads to uneven frying.

Serving Suggestions

Enjoy lechon kawali:

• With a dipping sauce like spiced vinegar or lechon liver sauce

• Wrapped in soft tacos or sandwiches

• Over garlic fried rice

• Alongside salad for contrasting flavors and textures

• As an appetizer for gatherings

With the right boil time and frying technique, you can achieve the perfect balance of crispy, salty skin and tender, fatty pork in every bite of this Filipino favorite.