Lechon kawali

Lechon kawali, also known as lechon de carajay, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok ("kawali"). It is seasoned beforehand, cooked then served in cubes. It is usually accompanied with a dipping sauce, such as "lechon sauce" traditionally made with pork liver (also referred to colloquially as Mang Tomas) or "toyomansi" (soy sauce with calamansi).
When deep-fried extensively until golden brown and crispy, it becomes the Ilocano "bagnet", a variant of chicharon. "Lechon kawali" is also a common accompaniment or ingredient to stir-fried water spinach with shrimp paste ("binagoongang kangkong").