Lechon kawali
Lechon kawali with rice, dipping sauce and atchara pickles
Alternative namesLechon de carajay, litsong kawali (Tagalog)
CourseMain course
Place of originPhilippines
Serving temperatureHot
Main ingredientsPork 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]

See also


  1. ^ "Lechon Carajay Recipe". Panlasang Pinoy. July 29, 2016. Retrieved March 29, 2019.
  2. ^ "Lechon Kawali Recipe". Archived from the original on April 11, 2010. Retrieved November 19, 2014.
  3. ^ "Lechon Kawali". PinoyChow.com - Filipino Food Recipe.
  4. ^ "Did You Know That Bagnet is Called "Chicharon" in Ilocos?".
  5. ^ Sam Oh (June 21, 2013). "#SamLikesItHot: Kangkong bagoong with lechon kawali". Rappler. Retrieved April 21, 2019.