Pork Barbecue Sa Kawali Recipe: Crispy Pork Belly with Sweet Glaze

This recipe transforms pork belly into crispy, caramelized perfection with a sweet glaze that clings to every bite.

I’ve refined this method to ensure the skin crackles while the meat stays tender, delivering results that rival any pitmaster’s.

Ingredients for Pork Barbecue Sa Kawali

Pantry staples plus pork belly create this rich, sticky-sweet dish everyone loves.

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The pork belly is non-negotiable here. Asian markets often carry skin-on pork belly at better prices than standard grocers. Look for pieces with even fat-to-meat ratios and intact skin—this ensures maximum crispiness. For the banana ketchup, Jufran or Mama Sita’s are authentic Filipino brands readily available at Seafood City or most international aisles.

No banana ketchup? Regular ketchup plus a mashed ripe banana works in a pinch. Substitute coconut vinegar for white vinegar if you prefer a milder tang. The brown sugar can be swapped with coconut sugar for depth. If you can’t find whole black peppercorns, freshly ground black pepper at half the volume is acceptable. The soy sauce must be low-sodium to avoid over-salting the glaze.

The glaze keeps in the fridge for 3-4 days if stored separately. Leftovers reheat best in a dry pan to revive the crispiness. For meal prep, store components separately and assemble just before serving. Always bring pork belly to room temperature before cooking for even rendering.

Step-by-Step Instructions for Pork Barbecue Sa Kawali

Master the technique for achieving perfectly crispy pork belly with a glossy, sweet-tangy glaze.

Step 1: Braise the Pork Belly Until Tender

In a large pot, combine the 2 lb Pork Belly, 0.5 cup Soy Sauce, 0.5 cup Banana Ketchup, 0.33 cup Brown Sugar, 0.25 cup White Vinegar, 8 cloves Garlic Cloves, 3 pieces Bay Leaves, 1 tbsp Black Peppercorns, 2 cups Water, and 1 tsp Salt.

Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 45-60 minutes until the pork is fork-tender. Skim off any foam that rises to the surface during cooking. The pork should be tender enough to pierce easily with a fork but still hold its shape.

Step 2: Drain and Dry the Pork Thoroughly

Once braised, transfer the pork pieces to a wire rack set over a baking sheet. Reserve the braising liquid for the glaze. Pat the pork dry with paper towels to remove excess moisture—this is critical for achieving maximum crispiness.

Let the pork air-dry at room temperature for 15-20 minutes or refrigerate uncovered for 1 hour to further dry the surface. The drier the surface, the crispier the final result will be. Discard the bay leaves and peppercorns from the reserved braising liquid.

Step 3: Deep-Fry for Crispy Perfection

Heat the 0.5 cup Vegetable Oil in a deep, heavy-bottomed pot to 350-375°F. Working in batches to avoid overcrowding, carefully add the pork pieces and fry for 8-10 minutes, turning occasionally, until deep golden brown and crispy on all sides.

Use a slotted spoon to transfer the fried pork to a paper towel-lined plate to drain excess oil. The pork should have a shatteringly crisp exterior with a moist, tender interior. Maintain the oil temperature between batches to ensure consistent results.

Step 4: Reduce Braising Liquid into Glaze

While the pork fries, pour the reserved braising liquid into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10-15 minutes, stirring occasionally, until the liquid thickens into a glossy glaze that coats the back of a spoon.

Stir in the 2 tbsp Calamansi or Lemon Juice during the last 2 minutes of reduction. This adds a bright, tangy note that balances the richness of the pork. Taste and adjust seasoning if needed, though the original braising liquid should already be well-balanced.

Step 5: Glaze and Serve Immediately

Drizzle the warm glaze over the crispy pork belly or serve it on the side for dipping. The contrast of the crispy exterior with the sticky-sweet glaze is what makes this dish exceptional. For best texture, serve immediately while the pork is still hot and crispy.

Any leftover glaze can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before using, as it will thicken further when cooled. This dish is best enjoyed fresh, as the crispiness diminishes over time.

Perfect Pairings for These Flavors

Filipino Favorites

Serve this dish with garlic fried rice to soak up the rich glaze. The combination is a Filipino classic called silog. I also love pairing it with atchara (pickled green papaya) for a refreshing crunch that cuts through the richness. 🥗

Fresh Accompaniments

A simple cucumber and tomato salad with a splash of calamansi juice and a pinch of salt makes a light, tangy side. The acidity balances the sweetness of the pork beautifully. It’s my go-to for a quick, fresh contrast.

Starchy Sides

For heartier meals, try steamed jasmine rice or mashed sweet potatoes. The rice absorbs the glaze wonderfully, while the sweet potatoes add a subtle earthy note that complements the pork’s caramelization.

Drink Pairings

A cold San Miguel beer or calamansi juice pairs perfectly with the savory-sweet flavors. The beer’s crispness cleanses your palate, while the citrusy juice enhances the dish’s tangy notes. I always keep both on hand for gatherings. 🍺

Dipping Sauces

Offer spicy vinegar dip (mix ½ cup vinegar, 2 chopped chili peppers, and 1 tsp sugar) for extra zing. This classic Filipino condiment adds a fiery kick that many love with rich, fatty dishes like this one.

Frequently Asked Questions