How Long to Boil Pork Belly Before Frying for Perfect Lechon Kawali

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Lechon kawali crispy deep-fried pork belly is a popular Filipino dish that features pork belly boiled then fried until ultra crispy on the outside and juicy and tender on the inside. Getting just the right boil time before frying is the key to achieving the ideal balance of textures in lechon kawali. Underboil the pork belly, and it will turn out disappointly tough and chewy when fried. Overboil, and you risk the meat falling apart into tiny shreds when deep-fried. So what is the optimal boiling time for pork belly before frying to produce perfect lechon kawali?

Factors That Influence Pork Belly Boil Time

Several factors impact the necessary boiling time for pork belly before frying:

  • Thickness – Thicker cuts of pork belly take longer to boil thoroughly than thinner ones Pork belly around 1 inch thick requires less time than thicker slabs

  • Bone-In vs Boneless – Boneless pork belly cooks faster in boiling water than bone-in belly. The bones act as insulation, slowing the cooking process.

  • Cooking Temperature – Boiling at a higher temperature cooks the pork faster but can make the meat tough and rubbery. Lower gentle simmering is ideal.

  • Initial Temperature – Chilled pork belly straight from the refrigerator takes longer to boil than belly at room temperature.

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

Recommended Boil Times for Pork Belly

For 1-inch thick skin-on boneless pork belly, follow these boil time guidelines:

  • 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 the boiling time by 15-30 minutes. Thicker cuts over 1 inch may need to boil for up to 2 hours to become fork tender throughout.

Test doneness periodically by piercing the thickest part of the pork with a fork. The meat should be very tender and easy to pierce without resistance. If the fork meets any resistance, continue boiling and testing every 10-15 minutes until completely tender.

Step-by-Step Process for Boiling and Frying

Follow these steps for flawless boiled then crispy fried pork belly every time:

  1. Select the Pork Belly – Choose skin-on boneless belly around 1 inch thick for the easiest prep and cook time. Avoid lean pork belly with minimal fat marbling for best results.

  2. Season the Boiling Liquid – For extra flavorful pork, season the boiling water. Add garlic, peppercorns, bay leaves, soy sauce, etc.

  3. Bring to a Boil then Reduce Heat – Start by bringing the water to a rapid rolling boil. Then lower the heat to maintain a gentle simmer, preventing tough meat.

  4. Boil until Fork Tender – Boil the pork for 45-60 minutes for 1-inch boneless belly. Cook bone-in or thicker cuts for up to 2 hours.

  5. Transfer Pork to a Rack – Drain the boiled pork belly and transfer to a rack placed over a rimmed baking sheet. This allows air circulation for better drying.

  6. Refrigerate Overnight – Air drying the boiled pork in the fridge overnight ensures ultra crispy skin when fried.

  7. Cut Pork into Chunks – Slice the boiled pork belly into 2-inch cubes before frying. This size gives the ideal meat-to-crispy ratio.

  8. Deep Fry the Pork – Fry the pork in 350-375°F oil for 5-7 minutes until golden brown and crispy. Work in small batches for even cooking.

  9. Drain on Paper Towels – Drain the fried pork on paper towels to soak up excess grease. Season immediately with salt.

  10. Serve Hot – Enjoy the lechon kawali hot and crispy, with a dipping sauce like vinegar.

Tips for Perfect Results

  • Start with 1-inch thick boneless pork belly for easy boiling.

  • Don’t boil at too high a temperature to prevent tough meat.

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

  • Allow boiled pork to air dry overnight for ultra crispy skin when fried.

  • Fry in small batches at 350-375°F for even crisping without burning.

Common Pitfalls to Avoid

  • Underboiling leads to tough, chewy fried pork texture.

  • Overboiling causes pork to fall apart when fried.

  • Boiling at too high a heat makes meat rubbery.

  • Skipping air drying results in soft non-crispy skin.

  • Frying at too low a temperature prevents crisping.

  • Frying frozen pork causes uneven cooking.

  • Frying too much at once leads to uneven frying.

With the proper boiling time and frying technique, you can achieve the perfect contrast of crispy salty skin and succulent tender meat in each bite of this classic Filipino pork belly dish. Lechon kawali is sure to be a hit at any gathering.

how long to boil pork belly before frying

Fry Time

how long to boil pork belly before frying

I cut the pork belly into slices about two inches thick before frying them. If you make them thinner, the outside will get too crispy and the inside won’t be juicy or tender; if you make them thicker, the pork might not be fully heated through by the time the outside is golden and crispy.

how long to boil pork belly before frying

The result: a crisp and crunchy exterior, with tender, melting fat and meat right under the surface.

how long to boil pork belly before frying

Just look at those little air bubbles in the skin.

how long to boil pork belly before frying

After the tests were over, my wife and I had eaten more lechon kawali in just a few days than any normal person should.

how long to boil pork belly before frying

That’s the power of lechon kawali, though: even though it’s just pork, you never get tired of it. It makes me feel better to know that if I have to eat so much meat and fat, I’ll be doing it in the tastiest way possible.

A Brothy Showdown

how long to boil pork belly before frying

After getting the belly, you’ll need to boil it to get rid of some of the fat before fritting it. Other recipes I’ve seen say that the belly should be boiled in either plain salted water or water with garlic, peppercorns, bay leaves, and soy sauce added to it. I decided to do a side-by-side comparison to see how much of a difference that made.

how long to boil pork belly before frying

I cooked the belly in both baths for a little over an hour, or until I could poke a hole in the skin with a paring knife and the meat was soft. I could tell right away that the pork that had been simmered with spices looked better (at left, below), and when I fried them, they tasted even better.

how long to boil pork belly before frying

I BOILED IT FIRST – CRISPY PORK BELLY AIR FRY – 100% CRUNCHY

FAQ

How long should I boil pork before frying?

Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes.

Should I boil pork belly before frying it?

Your next crucial task is to parboil the meat. This process softens the pork, infuses it with flavor, and speeds up the overall cooking time. Some prefer to boil their belly in plain water.

How long do you boil pork belly?

Instructions. Add pork, salt, onion and water to cover in a pot. Bring to a boil and simmer in medium low for 45 minutes. Prep sides while waiting.

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