Lechon kawali with rice, dipping sauce and atchara pickles | |
| Alternative names | Lechon de carajay, litsong kawali (Tagalog) |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Pork belly |
Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce such as sarsa ng litson (lechon sauce) made from vinegar and pork liver or toyomansi (soy sauce with calamansi).[1][2][3]
When deep-fried extensively until golden brown and crispy, it becomes the Ilocano bagnet, a variant of chicharon.[4] Lechon kawali is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste (binagoongang kangkong).[5]
