Lechon Kawali

AJI-NO-MOTO® Umami Seasoning


  • 1 1/4 kilo (1250g) Pork belly, 1-2 blocks
  • 2 1/2 tsps. (12.5g) Salt
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 5 pcs. (3g) Bay leaves
  • 1 1/2 Tbsps. (15g) Whole peppercorn
  • 6 cups (1500ml) Water
  • 4 cups (1000ml) Cooking oil


  1. SEASON. Rub salt and AJI-NO-MOTO® on pork belly. Let it rest for at least 1 hour or overnight.
  2. BOIL. In a pot, combine pork belly, bay leaves, peppercorn, and water. Boil and simmer for 45 minutes or until tender. Drain then set aside to cool until skin is dry.
  3. DEEP-FRY. In a pan, heat oil. Deep-fry pork belly until golden brown and crispy. Let it cool completely.
  4. SERVE. Slice pork belly into bite-size pieces. Transfer to a plate, serve and enjoy.

Cooking Tips

After boiling the pork belly, you may place the pork belly in the fridge to help the skin dry faster for a crispier lechon kawali.

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ajinomoto cooking_time  Cooking Time: 1 hour and 30 minutes ajinomoto prep_time  Preparation: 60 minutes ajinomoto servings  Servings: 10 ajinomoto size  Serving size: 1 slice

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Proteins (g)
Fat (g)
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Iron (mg)
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Good to Know Nutrition Facts

Pork is a good source of Vitamin B12 that supports nerves and brain health.


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