Adobong Lechon Kawali: Your New Favorite Couple

May 10, 2019

When talking about Filipino comfort food, it’s not a surprise to find Adobo and Lechon Kawali on top of most people’s lists—so we figured, why not just marry them together?  Today’s Adobong Lechon Kawali is the brainchild of Kamille del Rosario, an indulgent and deadly entrée you can serve on your dinner table anytime.

Crispy Lechon Adobo1

Biting into the crisp, cackling pork skin with its nostalgic flavor of adobo will make your eyes roll to the back of your head in pleasure. Serve it with some rice straight from the steamer, and no matter where you are, you’ll automatically feel at home.

Crispy Lechon Adobo2

Adobong Lechon Kawali

Total Time: 1 hour 30 mins (20-30 mins prep, 1 hour cooking) | Yield: 2-3 servings, estimated


  • 1/2 kg pork belly (whole, don’t get the sliced ones used for bbq liempo)
  • soy sauce & vinegar
  • 1 onion, sliced 
  • 3-4 garlic cloves, sliced
  • sili labuyo, chopped (optional)
  • water
  • salt & pepper
  • You will also need a loaf pan (one of those baking pans they use to make banana bread)


  1. Pat the pork belly dry and season with salt and pepper.
  2. Sear it until all the sides of the meat are slightly browned.
  3. Fill a baking pan a little over half full with soy sauce, vinegar, onions, and garlic (like you would for adobo). Add a dash of water.
  4. Put the pork belly into the baking pan. Make sure the top part and the skin stay dry. Cover it with foil.
  5. Bake at 200°C for 45mins – 1hr, then remove from the oven.
  6. Slice off the pork belly’s skin and put it back in the oven. Leave it there until crisp (about 15 minutes usually).
  7. Move the pork belly and now crisp skin onto a plate
  8. Remove excess oil from the sauce in the baking dish. Pour the skimmed sauce over the pork or put it in a small dish on the side for serving.
  9. Serve warm.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

10 comments in this post SHOW

10 responses to “Adobong Lechon Kawali: Your New Favorite Couple”

  1. Kars Pangan Sarmiento says:

    “One of those baking pans they use to make sliced banana bread”
    ~ Is that a loaf pan you’re referring to?

  2. Keith Quisora says:

    You have just make dieting a hell lot harder. . . . TT_TT

  3. Anne Paulin says:

    oh my goodness!

  4. Shelly Ann Itay says:

    must-try this weekend!!!

  5. […] recipe uses lechon kawali—deep fried pork instead of roasted—but you can totally use any kind of […]

  6. […] recipe uses lechon kawali—deep fried pork instead of roasted—but you can totally use any kind […]

  7. […] recipe uses lechon kawali—deep fried pork instead of roasted—but you can totally use any kind […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on