| Lechon kawali | |
| Alternate Name: | Lechon de carajay, litsong kawali (Tagalog) |
| Country: | Philippines |
| Course: | Main course |
| Served: | Hot |
| Main Ingredient: | Pork 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] [4]
When deep-fried extensively until golden brown and crispy, it becomes the Ilocano bagnet, a variant of chicharon.[5] Lechon kawali is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste (binagoongang kangkong).[6]