Oven Roasted Lechon Kawali


  • 1 slab (about 500 to 750 g) pork belly or liempo, lechon kawali cut
  • Pot of boiling water
  • Rock salt, as instructed below
  • Aluminum foil, for wrapping


  1. In a pot, boil the water.
  2. Add- in a tablespoon of salt after the water simmers.
  3. Put in the slab of pork belly then cover pot and boil for 45 to 60 minutes or until tender.
  4. Preheat the oven at 200 C or 390 F.
  5. Take out the cooked pork, drain, and let it rest for a few minutes (pork slab will shrink after boiling).
  6. Score the top layer of the skin into squares.
  7. Rub about 1 tablespoon rock salt all over the cooked slab, making sure the skin side is well seasoned
  8. Wrap in foil, exposing only the top
  9. Place the wrapped salted pork on a tray and put in the preheated oven (the rack should be a step up from the middle).
  10. Roast for 45 minutes or until the top skin is cracked, browned and toasted (you will see some bubbling on the skin while roasting).
  11. Once done, carefully remove from oven and let it rest for a few minutes before chopping.
  12. Slice through the cuts from the skin.
  13. Serve immediately to enjoy the crackling skin and juicy meat slices. Enjoy!

Image: youtube.com (Panlasang Pinoy)