Low Sodium Lechon Kawali

Indulge in the rich flavors and irresistibly crispy texture of Low Sodium Lechon Kawali, a heart-smart twist on the Filipino classic! Featuring succulent pork belly that’s simmered with aromatic bay leaves, garlic, and black peppercorns before being air-dried for extra crunch, this recipe delivers all the satisfaction with considerably less sodium. The pork is fried to golden perfection in coconut oil and paired with a tangy white vinegar dipping sauce subtly sweetened with sugar. The result? A healthier take on a beloved dish that’s perfect for sharing at family gatherings or savoring as a special treat. With simple prep, bold Filipino flavors, and a crackling crisp texture, this Low Sodium Lechon Kawali proves you don’t need excess salt to create a truly unforgettable meal!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 pounds Pork belly
• 3 pieces Bay leaves
• 1 tablespoon Black peppercorns
• 5 cloves Garlic cloves
• 8 cups Water
• 1 cup White vinegar
• 1 piece Bay leaves (for dipping sauce)
• 1 teaspoon Black peppercorns (for dipping sauce)
• 1 tablespoon Sugar
• 2 cups Coconut oil (for frying)

Directions

Step 1

Rinse and clean the pork belly thoroughly. Pat it dry with paper towels.

Step 2

Place the pork belly in a large pot and add water to cover the meat. Add bay leaves, black peppercorns, and garlic cloves to the pot.

Step 3

Bring the pot to a boil over high heat, then lower the heat to a simmer. Cook for about 60 minutes or until the pork is tender.

Step 4

Remove the pork belly from the pot and let it rest on a wire rack set over a baking sheet to drain and cool. Allow it to air-dry and cool in the refrigerator for at least 30 minutes to help ensure a crispier skin.

Step 5

After cooling, cut the pork belly into thick strips of about 2 inches wide for easier frying.

Step 6

Heat the coconut oil in a deep pan or wok to 350°F (175°C). Ensure there is enough oil to submerge the pork pieces.

Step 7

Once the oil is hot, carefully add the pork pieces in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Transfer the cooked pork to a wire rack or paper towel-lined plate to drain excess oil.

Step 8

To make the vinegar dipping sauce, combine white vinegar, a bay leaf, black peppercorns, and sugar in a small saucepan. Bring to a simmer over low heat for about 5 minutes.

Step 9

Remove the dipping sauce from heat and let it cool before serving.

Step 10

Serve the crispy Lechon Kawali with the prepared vinegar dipping sauce for a low sodium alternative of this flavorful dish.

Nutrition Facts

Serving size	(3579.8g)

Amount per serving	% Daily Value*
Calories	8948.8

Total Fat 956.0g	0%
Saturated Fat 581.9g	0%
Polyunsaturated Fat 0g
Cholesterol 653.2mg	0%
Sodium 730.0mg	0%
Total Carbohydrate 25.5g	0%
Dietary Fiber 3.5g	0%
Total Sugars 12.7g
Protein 86.8g	0%

Vitamin D 0IU	0%
Calcium 271.0mg	0%
Iron 5.5mg	0%
Potassium 1538.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 95.0%

Protein: 3.8%

Carbs: 1.1%