With succulent meat that retains flavor and tenderness, paired with a crisp skin that’s a pleasure to bite into, there’s little wonder why lechon kawali is a firm favorite with Filipino households. Lechon evokes memories of celebrations, fiestas, birthday parties…and lechon kawali is a way to bring a piece of deliciousness to your regular meals. It’s very easy to cook this recipe—you just have to have some patience with the deep fryer and make sure that you don’t leave the meat in too long, or it will dry out and become tough. The dipping sauce made from soy sauce and vinegar is good on its own, but the optional chili peppers are highly recommended to add some heat into every rich mouthful of meat. Served with a mound of freshly-cooked white rice and a cold drink, this is simple, good Filipino cooking.
- Lechon Kawali Ingredients:
- 1 1/2 lbs pork liempo (pork belly)
- 3 garlic cloves, crushed
- 2 laurel leaves (bay leaves)
- 1 teaspoon peppercorns or 1/2 teaspoon black pepper
- water, for boiling
- oil (for frying)
- 3 tablespoons soy sauce
- 5 tablespoons vinegar
- 1 shallot, minced or 1 small onion, minced
- 1 garlic clove, minced
- chili peppers (optional)
- Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
- Bring to a boil and simmer for 35-45 minutes or until skin is tender.
- Drain, cool and air dry.
- Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
- Mix all the sauce ingredients and serve lechon kawali while it’s hot.
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