Lechon Kawali is a popular Filipino dish originating from the province of Pampanga. It involves deep-frying a whole pig, typically one that has been slow-cooked in a pit or oven. The dish is known for its crispy, golden-brown skin and tender, juicy meat.

The name "Lechon Kawali" translates to "deep-fried pork" in English. It is a beloved dish in the Philippines and is often served on special occasions such as fiestas, celebrations, and family gatherings.

The preparation of Lechon Kawali involves several steps. First, the pig is slow-cooked, usually by burying it in a pit filled with hot coals and water. This process can take several days, during which the meat becomes tender and flavorful. Once cooked, the pig is removed from the pit and the skin is carefully scraped off, leaving the meat exposed.

Next, the meat is deep-fried in hot oil until the skin becomes crispy and golden-brown. This step is crucial in achieving the signature texture of Lechon Kawali. After frying, the skin is usually removed and discarded, as it is too crispy and not edible.

Lechon Kawali is often served with a variety of sauces, such as vinegar, soy sauce, and chili peppers, as well as steamed rice and other side dishes. It is considered a delicacy in Filipino cuisine and is a source of pride for the province of Pampanga.