Gluten-Free Lechon Kawali (Filipino Crispy Pork Belly)

Celiac.com 06/25/2025 - Lechon Kawali is a beloved Filipino dish known for its irresistible combination of crispy skin and tender, juicy pork belly. Traditionally deep-fried to a golden crunch, it's a celebration food often served during holidays, fiestas, and family gatherings. While "lechon" typically refers to a whole roasted pig, "lechon kawali" translates roughly to "pan-roasted" or "fried pork," and is a more approachable, everyday version using pork belly instead of an entire pig. Its roots are embedded in Filipino culinary history, evolving from Spanish influence and regional cooking practices that prize crispy, flavorful meat.

Making a gluten-free version of this dish is straightforward, as long as you ensure that no wheat-based ingredients sneak into your seasonings, marinades, or sauces. Many commercial soy sauces and broths contain gluten, so double-check labels or use gluten-free alternatives. This recipe retains the iconic crunch and savory depth of traditional lechon kawali, but with a gluten-free twist that makes it safe for people with celiac disease or gluten sensitivity—without compromising on flavor or texture.

Ingredients

• 2 pounds pork belly, skin-on, cleaned and cut into 2 large chunks
• 6 cups water
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon apple cider vinegar (helps to tenderize and reduce greasiness)
• Gluten-free tamari or coconut aminos (for optional dipping sauce or marinade)
• Oil for deep frying (enough to submerge the pork, such as vegetable or rice bran oil)
• Optional Dipping Sauce
• 3 tablespoons gluten-free tamari
• 1 tablespoon vinegar
• 1 small clove garlic, minced
• 1 teaspoon sugar or honey
• 1 chili pepper, chopped (optional)

Instructions

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1. Boil the Pork Belly
In a large pot, combine the pork belly, water, salt, peppercorns, garlic, bay leaves, and apple cider vinegar. Bring to a boil over high heat, then lower the heat and simmer for 45 minutes to 1 hour, or until the pork is fork-tender but not falling apart.

2. Drain and Dry
Remove the pork belly from the pot and let it drain completely on a wire rack or paper towels. Pat the surface very dry with paper towels—this step is crucial to achieving that crackling skin. Let the pork cool, then refrigerate uncovered for at least 4 hours or overnight. This air-dries the skin and enhances crispiness during frying.

3. Fry Until Golden and Crispy
Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Carefully lower the pork pieces into the hot oil. Be cautious, as it may splatter. Fry for 8–10 minutes per side or until the skin is deeply golden and crispy. Remove and drain on a wire rack.

4. Rest and Slice
Let the pork rest for 5–10 minutes before slicing into bite-sized pieces. This helps keep the juices inside the meat and preserves the crispiness of the skin.

5. Make the Dipping Sauce (Optional)
Combine tamari, vinegar, garlic, sugar, and chili in a small bowl. Stir until sugar dissolves. Serve on the side.

Serving Suggestions

Serve your gluten-free lechon kawali with steamed jasmine rice, a side of pickled vegetables, or a crisp green salad for balance. It's a perfect centerpiece for any meal, whether casual or festive.

Conclusion

This gluten-free Lechon Kawali delivers all the rich, crunchy satisfaction of the Filipino classic without the worry of hidden gluten. It’s a testament to how traditional dishes can be adapted for modern dietary needs while still honoring their origins. Whether you're cooking for a family celebration or indulging in a weekend treat, this recipe offers a delicious way to enjoy a cultural favorite—crispy, savory, and 100% gluten-free.