The Perfect Crispy Skin Pork Belly (Lechon Kawali)

This homemade pork belly has the crispiest skin of all time, you can practically hear the crunch 3 states away.

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[lumpiaqueen]

Papa Josh? Sorry, I only know Tatay Josh

[gabrielrossempeno]

Josh out here doin filipino dishes justice. Makes me smile man

[ReginaVestra]

Growing up Filipino-American.. it was rare to see our food outside of the home or a select Pinoy resto. 30 yrs old and so happy to finally see our cuisine get the love it really deserves. Thank you!

[defaltmarkowicz]

To people that want to remake this, I HIGHLY suggest also pairing it with "Atchara" which is pickled papaya and onion (occasionally also radish), it compliments the fattiness with acidity and slightly sweet tones. If you can't find/make atchara, mango salsa would also work!

[pamelareyes]

Hearing Joshua say "Toyomansi" melts my heart

[erc]

Hey Josh, after this, the next level of Filipino food you should conquer is your own kare-kare sauce and bagoong recipe. It’ll work great with that lechon kawali!

[KBWeeds]

I made your Lechon Kawali w/Toyomansi and oh my goodness it’s so good it’s dangerous! Fiancé couldn’t stop raving about it and Filipino bestie said it was legit! Thank you so much! ❤

[Prinren]

YES someone who knows Toyomansi is kinda similar to Japaneze ponzu and that yuzu would be a good option! Calamansi is like Kumquat x tangerine/mandarine so it has the sourness of citrus yet the sweetness too. You could even mix lemon or lime juice with tangerine/mandarine or orange juice. But the best is still getting your hands on some real calamansi!

[jakobeles]

You can get quite close to the flavour profile of a calamansi by replacing it with half lime and half tangerine juice.

[TobyKBTY]

Yo i’m all here for Josh’s Filipino Food era. I just had good lechon kawali for lunch but this still got me craving 😂

[miguel_nft]

Bro! the level you have introduced the filipino dish from the first one to this?! you are the gateway for international audience to enjoy our food! from the bottom of my heart, THANK YOU! not only from our country, but to all those dishes that you appreciate and adjusting it to your taste. DAMN! you got my respect!

[Kerthofc]

Thanks Josh for making all the authentic Filipino food this makes the Filipino community happy

[austinfrm]

I’ve never subscribed to a cooking channel before, but you make it look so nice and the editing is top tier. That’s what keeps me coming back for more every video.

[seanwaynem]

I like how Josh did the salt after patting the skin to really dry it out. One thing we also do is poke the pork belly with bunched up tooth picks to make it more crispy after frying.

[RitsukaFujimaru-rpfs]

Fun fact: If you have any left over lechon kawali in your fridge while frying it up again is easy it can also be made into a Adobo and trust me it tastes so much better than just heating it up in hot oil and calling it a day

[elmabestgirl]

You should definetely try the Sizzling Pork Sisig. I fell in love after trying it for the first time last week!!

[NP-uusq]

Kinikilig ako! You're officially kuya Joshua!!! We are adopting you to the Filipino family ❤❤❤

[arcticace]

i just got my hands on your cookbook. For anyone out there contemplating buying it, do it. I've only made the cookies so far but they were better than my own moms and my roommate said they were better than her grandmas, I'm excited to make more things in it, and i cant wait for the next one, because if the recipes are anything like those cookies, I'm about to be the star chef of my family

[PHjerome]

plus points for the use of Silver Swan. Perfection!

[stanberry]

wow. the way he cooks Pinoy dishes is on another God-like level. Love the clout for our Filipino culture via Food. Our food is severely underrated.