What is a good Lechon Kawali recipe
Lechon Kawali Recipe (crispy fried pork belly)
We Filipinos consider ourselves a people who do not waste anything particularly food. And any leftover dish is turned as another dish that can be eaten for the next meal.
One such dish is Lechon Kawali. In the event that a whole toasted lechon (How to Make a Perfect Lechon) isn't devoured in a big celebration, you are sure that it will last another day just as another meal.
However, you can also cook Lechon Kawali from scratch and do not need an actually roasted Lechon to begin with.
Read on to the last post to find out more about Lechon Kawali's recipe.
In this post we cover:
Lechon Kawali recipe tips and preparation
There are two versions of this Lechon Kawali recipe, one involves using leftover lechon and another is Lechon Kawali made from pork belly.
This first recipe from Lechon Kawali is very easy to follow. First pour in oil and let it heat on a pan, then add the leftover lechon for frying.
Take the fried lechon out of the pan after frying and keep it for later. Now sauté the onion and garlic in a separate saucepan until translucent and add the fried lechon.
After that, add flour, sugar, vinegar, and salt and pepper. Let it simmer until the liquid created by these ingredients has almost evaporated.
An alternative to the combination of flour, sugar and vinegar is to pour Lechon Sarsa into the saucepan after the Lechon is inserted. Adjust the amount of "Sarsa" again according to your wishes.
Lechon Kawali Recipe (crispy fried pork belly)Joost Nusselder
- Cut 2 pounds boneless pork belly, skinless, in half
- 8Toes Garlic battered
- 2 bay leaves
- 1 tablespoon of black peppercorns
- ½ cup soy sauce
- Kosher salt
- Canola or peanut oil for frying
- Rice or sugar cane vinegar, preferably spicy, for dipping
- Place the pork belly skin down in a large saucepan and add enough water to completely submerge the meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium to high heat, then lower the heat and bring to a boil. Cover and cook for about 1 hour until the pork skin can be pierced with a knife without resistance. Transfer pork to a wire rack in a baking sheet and season it liberally with salt. Chill pork until the skin is completely dry, 6 hours or overnight.
- Take the pork out of the refrigerator and cut into 3/4-inch slices.
- Fill a wok or Dutch oven with at least 4 inches of oil and heat to 375 ° F over high heat. Fry the pork in batches for 7 to 10 minutes, until deeply browned and the skin is bubbly and crispy. Place the pork on a plate lined with paper towels and season with salt. Cut pork slices into 1/2-inch pieces. Serve immediately with vinegar for dipping.
Another version of this Lechon Kawali recipe involves washing the pork belly and pouring a combination of bay leaf, salt, and peppercorns over it and refrigerating overnight.
Then take it out of the refrigerator, heat the pan and add oil, discard the pork belly and deep-fry it. Wait until the pork belly is already golden brown.
Once it's done, take it out of the pan and drain any extra oil.
Then you have the choice again to fry it again and add Mang Tomas Sarsa or to serve it as a dip after frying and reserving the Lechon Sarsa.
Also Read: Crispy Filipino Bagnet Recipe, The Holy Grail For Meat Lovers
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