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Prepare the Crispy Pork Belly (Lechon Kawali Style)

  • Pork Belly Slab, 3 pcs (500g each), important that it has nice fat-to-meat ratio and skin 1500.0 g
  • Water 2500.0 ml
  • Fish Sauce 40.0 ml
  • Rock Salt 10.0 g
  • Bay Leaves 2.0 g
  • Lemongrass, 2 pcs, bruised and tied to a knot 20.0 g
  • White Onions, quartered, around 2pcs 40.0 g
  • Black Peppercorn 2.0 g
  • Used Oil (Optional), from any oil used to fry any pork protein 60.0 ml
  • Vegetable oil for frying 1000.0 ml

Create the Dinuguan Sauce

Serve the Crispy Pork Dinuguan

  • Crispy Pork Belly, see recipe below 120.0 g
  • Dinuguan Sauce, see recipe below 150.0 g
  • Chicharon, market form, for garnish Fish Sauce 30.0 g
  • Birdy Eye Chili

Entice your diners to a special twist on the dinuguan dish they know and love by preparing the stew with chunks of crispy, mouthwatering lechon kawali! 



  1. Prepare the Crispy Pork Belly (Lechon Kawali Style)

    5 hours and 30 minutes
    1. Rinse and clean well the pork belly under running water. If it’s bone-in, try to make some incisions in between the bones.
    2.  Place everything (except the vegetable oil for frying) in a pressure cooker, cover it with the lid, and secure the pressure cooker by locking it.
    3. Bring to a boil and when it whistles, lower the heat just enough to maintain the whistle. Continue cooking for 30 to 45 minutes or until the meat is very tender.
    4. As soon as you let the steam release, you may now open the lid carefully.
    5. Let the pork belly cool down together with the stock so that it can absorb more of the flavor.
    6. Remove the meat from the stock and place it in a rack. Make sure to reserve the strained pork stock.
    7. Optional: If you have a jacquard, you may poke the pork skin several times.
    8. Let it dry at room temperature for at least 1 hour then place it inside the chiller uncovered to continue the drying for another hour.
    9. Once done, remove the chilled pork belly slab from the chiller at ambient temperature.
    10. Meanwhile, pour the vegetable oil into a deep-frying pot. Do not go more than half of the pot to avoid the oil overflowing during the frying process. Heat the oil until it reaches 150 to 160ᵒC or in low to medium heat.
    11. Blanch fry the pork slabs for 3 to 5 minutes. Make sure that it is completely submerged in the hot fat and forms small and tiny blisters but is not yet crispy.
    12. Remove the fried pork from the oil and drain well. Place in a rack, skin side-up then set aside to cool down properly. Clean the oil in the pot by straining the impurities of fallen meats.
    13. In the same frying pot of oil, apply high heat until your temperature reaches 190 to 200ᵒC. During this temperature, you can already see a cloud of smoke from your pot of oil and that’s when you submerge your pork belly slabs.
    14. Cook for 2 to 3 minutes only to avoid a bitter taste and dark black color. If done right, big and small blisters would result throughout the belly skin. 15. Rest for 5 to 10 minutes before carving to achieve maximum crispiness.
  2. Create the Dinuguan Sauce

    45 minutes
    1. Heat oil in a pot. Sauté the onions, garlic, and ginger.
    2. Add the fish sauce and sauté further until fragrant.
    3. Pour in the water and toss both kinds of broth paste. Bring to a boil.
    4. Add vinegar and simmer for 5 minutes.
    5. Pour the pork blood and whisk well.
    6. Bring to a boil and simmer until it thickens.
    7. Finish by adding the white sugar and black pepper.
    8. Strain the sauce and transfer it to a serving bowl.
  3. Serve the Crispy Pork Dinuguan

    2 minutes
    1. Assemble in a shallow plate according to the portion of one serving.
    2. Serve immediately while it’s hot. S
    3. Best enjoy with fish sauce and bird eye chili on the side.