Lechon Kawali with Herb Cauliflower Mash is the ultimate comfort food for anyone craving a satisfying, high-fat keto dinner that delivers an incredible symphony of textures. The star of this dish is the pork belly, which undergoes a patient double-frying process to achieve a skin so exceptionally crisp it crackles with every bite, while the interior remains melt-in-your-mouth tender. To balance the intense richness of the pork, the herb-infused cauliflower mash provides a velvety, buttery companion that perfectly mimics the classic comfort of mashed potatoes. The infusion of garlic, fish sauce, and bay leaves during the initial pressure cooking stage ensures that every morsel of meat is deeply seasoned and aromatic, making it a truly gourmet low-carb experience.
While this recipe utilizes lard to achieve a traditional flavor profile and a perfect golden crunch, you can easily substitute it with avocado oil or beef tallow if you prefer. If you find yourself without fresh cauliflower, a bag of frozen cauliflower rice can work in a pinch; just be sure to steam it well and squeeze out any excess moisture before sautéing it in butter to maintain a thick, creamy consistency. For the herbs, while fresh varieties offer the brightest flavor, you can substitute a smaller amount of dried herbs or even stir in a tablespoon of prepared pesto or roasted garlic for a different flavor profile that still complements the savory pork belly beautifully.
Storing and reheating this dish requires a little bit of care to preserve that signature crunch you worked so hard to achieve. Keep your leftover pork and cauliflower mash in separate airtight containers in the refrigerator for up to four days. When you are ready for round two, avoid the microwave for the pork, as it will make the skin chewy; instead, pop the pork slices into an air fryer or a hot oven at 400 degrees Fahrenheit for a few minutes until the fat sizzles and the skin crisps back up. The cauliflower mash can be easily reheated on the stovetop over medium heat with a tiny splash of heavy cream or water to restore its smooth texture. If you want to plan even further ahead, you can freeze the pork belly slabs after the initial boiling and drying phase, allowing you to thaw and fry them whenever a craving for a crispy, salty treat hits.
Yields 10 servings of Lechon Kawali with Herb Cauliflower Mash
The Preparation
Lechon Kawali:
- 32 ounces pork belly
- 2 teaspoons fresh garlic, minced
- 1 tablespoon fish sauce
- 2 whole bay leaf
- 1 tablespoon kosher salt
- 1/2 tablespoon black peppercorns
- 1 cup water
- lard, for frying
Herbed Cauliflower Mash:
- 1 large cauliflower
- 2 tablespoons butter
- 1/2 cup heavy cream
- salt and pepper, to taste
- 1 teaspoon herbes de provence
- 1/2 cup grated parmesan cheese
The Execution
1. Add pork belly, garlic, fish sauce, salt, peppercorns, and bay leaves to your pressure cooker pot. Add a cup of water. Lock lid and set the valve to SEAL. Set to MANUAL HIGH Pressure for 35 minutes.
2. Discard liquid. Wipe dry and remove any aromatics. Place on a wire rack and refrigerate overnight to completely cool and dry.
3. This is the before and after sitting in the fridge overnight to give you an idea.
4. In a deep, heavy-bottom pot, add oil and heat to 375 degrees Fahrenheit. Carefully place the meat into oil and fry until golden. Remove from oil and drain on wire rack. Repeat for the remaining slabs.
5. Cool down and refrigerate for at least 30 minutes.
6. Reheat oil to 375 degrees Fahrenheit. Return the slabs into oil and refry until the skin is crisp and puffed.
7. Drain on a wire rack and rest for about 5 minutes. Cut into serving pieces.
8. Wash, remove the core, and finely chop the cauliflower. You can alternatively use a food processor for this, working in small batches. You want small pieces.
9. Melt butter in a heavy bottom pot and saute cauliflower until light, about 3 minutes.
10. Add water, barely enough. No need to completely submerge the cauliflower. Try to use as little water as possible.
11. Boil until tender, about 10 minutes. Note, you cannot overcook cauliflower. In fact, the longer you cook, the creamier the result.
12. Place the drained cauliflower back in the pot. Depending on your desired consistency, mash or puree. A masher will result in a rustic, chunky texture whereas an immersion blender will puree, either smooth or chunky.
13. Add butter and cream. Finish by seasoning with herbs, salt, and pepper to taste.
14. Plate the pork belly and mashed cauliflower together for serving.
This makes a total of 10 servings of Lechon Kawali with Herb Cauliflower Mash. Each serving comes out to be 575 calories, 56.6g fats, 2.6g net carbs, and 12.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 32 ounce pork belly | 2649 | 195.1 | 0 | 0 | 0 | 208.7 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 1 tablespoon fish sauce | 6 | 0 | 0.7 | 0 | 0.7 | 0.9 |
| 2 whole bay leaf | 6 | 0.2 | 1.5 | 0.5 | 1 | 0.2 |
| 1 tablespoon kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 tablespoon black peppercorns | 8 | 0.1 | 2 | 0.8 | 1.2 | 0.3 |
| 1 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| — lard | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large cauliflower | 193 | 4.2 | 34.4 | 19.3 | 15.1 | 15.1 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1/2 cup heavy cream | 405 | 42.8 | 3.2 | 0 | 3.2 | 3.3 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon herbes de provence | 8 | 0.2 | 1.6 | 1.1 | 0.6 | 0.3 |
| 1/2 cup grated parmesan cheese | 216 | 14.3 | 2.1 | 0 | 2.1 | 19.3 |
| Totals | 3702 | 280 | 47.4 | 21.8 | 25.6 | 248.7 |
| Per Serving (/10) | 370 | 28 | 4.7 | 2.2 | 2.6 | 24.9 |
Lechon Kawali with Herb Cauliflower Mash
Ingredients
Lechon Kawali
- 32 ounce pork belly
- 2 teaspoon fresh garlic minced
- 1 tablespoon fish sauce
- 2 whole bay leaf
- 1 tablespoon kosher salt
- ½ tablespoon black peppercorns
- 1 cup water
- lard for frying
Herbed Cauliflower Mash
- 1 large cauliflower
- 2 tablespoon butter
- ½ cup heavy cream
- salt and pepper to taste
- 1 teaspoon herbes de provence
- ½ cup grated parmesan cheese
Instructions
- Add pork belly, garlic, fish sauce, salt, peppercorns, and bay leaves to your pressure cooker pot. Add a cup of water. Lock lid and set the valve to SEAL. Set to MANUAL HIGH Pressure for 35 minutes.
- Discard liquid. Wipe dry and remove any aromatics. Place on a wire rack and refrigerate overnight to completely cool and dry.
- This is the before and after sitting in the fridge overnight to give you an idea.
- In a deep, heavy-bottom pot, add oil and heat to 375 degrees Fahrenheit. Carefully place the meat into oil and fry until golden. Remove from oil and drain on wire rack. Repeat for the remaining slabs.
- Cool down and refrigerate for at least 30 minutes.
- Reheat oil to 375 degrees Fahrenheit. Return the slabs into oil and refry until the skin is crisp and puffed.
- Drain on a wire rack and rest for about 5 minutes. Cut into serving pieces.
- Wash, remove the core, and finely chop the cauliflower. You can alternatively use a food processor for this, working in small batches. You want small pieces.
- Melt butter in a heavy bottom pot and saute cauliflower until light, about 3 minutes.
- Add water, barely enough. No need to completely submerge the cauliflower. Try to use as little water as possible.
- Boil until tender, about 10 minutes. Note, you cannot overcook cauliflower. In fact, the longer you cook, the creamier the result.
- Place the drained cauliflower back in the pot. Depending on your desired consistency, mash or puree. A masher will result in a rustic, chunky texture whereas an immersion blender will puree, either smooth or chunky.
- Add butter and cream. Finish by seasoning with herbs, salt, and pepper to taste.
- Plate the pork belly and mashed cauliflower together for serving.
