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Lechon KawaliFried Pork Belly

Boiled pork belly, fried until golden and crispy, and served with atsara and Mama Sita’s Sarsa ng Lechon.

Tip: You can use the left over pork stock for making palabok sauce.

Cooking Time: 50 mins

Serves: 5-7

Main Ingredients: Pork

Cooking Style: Fried

Collection: All-time favorites, Salo-salo

Difficulty: Intermediate


  1. Combine pork, water and salt in a saucepan. Bring to a boil.
  2. Lower the heat and simmer until the pork is tender. Drain the pork and cool.
  3. Prick the skin with fork and rub with salt. Leave in a colander to drain and dry for one hour.
  4. Heat cooking oil in a deep fryer or wok at high heat. Fry pork until golden brown and crispy. Cut into serving pieces and serve with Mama Sita’s Sarsa ng Lechon Sauce.





1 bottle

312 g

Mama Sita’s Sarsa ng Lechon Atbp.

2.2 lbs

1 kg


4 cups

1 L


4 cups

1 L


To taste


See Also:

All-time favorites, Salo-salo
Cooking Style: Fried