How to Cook Crispy Lechon Kawali with Tamarind Glaze

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Crispy Lechon Kawali with Tamarind Glaze

This dish is a flavorful upgrade of the classic lechon kawali. It keeps the beloved crispy pork belly but adds a tangy-sweet tamarind glaze that balances the richness of the meat. Perfect for special meals or when you want to impress family and friends.

Ingredients

For the Lechon Kawali

  • 1 kilo pork belly (liempo), whole slab
  • Water (for boiling)
  • 1 tablespoon salt
  • 1 teaspoon whole peppercorns
  • 2 bay leaves
  • 3 cloves garlic, crushed

For Frying

  • Cooking oil (enough for deep frying)

For the Tamarind Glaze

  • ½ cup tamarind juice (fresh sampalok or prepared concentrate)
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • Salt and pepper to taste

Optional Garnish

  • Fried garlic bits
  • Calamansi or lemon wedges
  • Fresh herbs (parsley or spring onions)

Procedure

Step 1: Prepare and Tenderize the Pork

  1. In a large pot, place the pork belly.
  2. Add water until the pork is fully submerged.
  3. Add salt, peppercorns, bay leaves, and crushed garlic.
  4. Bring to a boil, then lower the heat.
  5. Simmer for 45 minutes to 1 hour, or until the pork is tender but not falling apart.
  6. Remove pork from the pot and let it cool completely.
  7. Pat dry with paper towels.
    Tip: For extra crispiness, refrigerate the pork uncovered for 1–2 hours.

Step 2: Fry the Lechon Kawali

  1. Heat enough oil in a deep pan over medium-high heat.
  2. Carefully fry the pork belly until the skin turns golden brown and very crispy.
  3. Turn occasionally to cook evenly.
  4. Remove from oil and drain on paper towels.
  5. Let rest, then cut into bite-sized pieces.

Step 3: Make the Tamarind Glaze

  1. In a pan, heat 1 tablespoon of oil over medium heat.
  2. Sauté onions until soft and translucent.
  3. Add minced garlic and cook until fragrant.
  4. Pour in the tamarind juice, soy sauce, and oyster sauce.
  5. Add brown sugar and stir until dissolved.
  6. Simmer for 5–8 minutes until the sauce thickens into a glossy glaze.
  7. Season with salt and pepper to taste. The flavor should be sweet, tangy, and slightly savory.

Step 4: Assemble and Serve

  1. Arrange sliced lechon kawali on a serving plate.
  2. Drizzle the tamarind glaze over the pork or serve it on the side.
  3. Garnish with fried garlic bits and fresh herbs if desired.
  4. Serve hot with steamed rice.

Cooking Tips

  • Keep the glaze slightly thick so it coats the pork without making it soggy.
  • For extra crunch, glaze only when ready to serve.
  • This dish pairs well with atchara or fresh vegetables.

If you want, I can also provide:

  • A short student version
  • A restaurant-style plating description
  • Or a Tagalog-only recipe

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