Lechon Kiwali

Deep fried crispy pork belly served with a flavorful dipping sauce, Mang Tomas or banana ketchup. I use both!

Ingredients

• 2 lbs pork belly

• 1/2 c soy sauce

• 1/2 c vinegar

• 1/2 onion chopped

• 1 whole garlic bulb minced

• 2 bay leaves

• 1 Tbsp Peppercorn

• Salt

• Mang Tomas sauce

• Banana Ketchup

Instructions

1. In a pressure cooker (i.e. Instant Pot) add the pork belly, soy sauce, vinegar, chopped onion, minced garlic, bay leaves, and peppercorn. Sprinkle with salt. Pressure cook on high for 30 minutes.

2. Remove pork and pat dry. Refrigerate for at least one hour to completely dry. This helps create crispy, crackling skin.

3. Deep fry all sides until brown and skin is crispy. For a crunchier finish, let rest for 5 minutes then fry again.

4. Serve with Mang Tomas sauce or banana ketchup for classic Filipino flavor.