Keto Fat Bomb: Lechon Kawali Chips (Crispy Filipino Pork Belly Chips)

I have been looking for a savory fat bomb idea for days when I crave more fat than usual. Pork belly is just perfect with 15 g of fat, 3 g of protein, and 0g of carbs per ounce serving. They only had slices when I visited my grocery last time… so I decided to make pork belly “chips.”

Lechon Kawali Chips

Ingredients:

• 1 pound pork belly slices, cut into 1″ squares
• 2 c water
• 2 garlic cloves, crushed
• 2 bay leaves
• 2 tsp peppercorns
• 1/4 tsp sea salt

And, an additional at a later stage:

• 1 tsp sea salt

Method:

1. Place all ingredients, except 1 tsp sea salt, in a pan. Make sure the water covers most of the belly.
2. Bring to a boil for 45 minutes until the pieces are soft and tender.
3. You should not have very much liquid left and what should remain is liquid fat.
4. Drain the meat. (I keep the liquid for frying other foods.)
5. When cooled, rub the boiled pork belly with the remaining sea salt. Place in the refrigerator to air dry for an hour or two until you are ready to fry them.
6. Follow the instructions for your air fryer and cook the pieces of cooked pork belly at 400F for 8 minutes. Turn half-way, if you wish. I didn’t bother. OR deep fry them using the fat saved from earlier. (I prefer air frying as that diminishes the amount of smell in my kitchen.)

Serve:

Serve the crispy chips with coconut vinegar. If you have time, add crushed garlic to your coconut vinegar… yummy!

Next time, I’ll try and make a Keto Lechon Sauce Dip for these chips!

Enjoy!

Tags: Recipe