Just looking at the picture makes you want to have it for tonight’s dinner, right? Well, this is perfect. Here is an easy recipe on how to cook your own lechon kawali.
The word lechon originated from the Spanish word lechón, which refers to a roasted suckling pig. Hence, lechon kawali is a Spanish-influenced dish that is a version of the original lechon, the Philippines’ national dish. The dish is a crispy deep fried pork belly. The original lechon skews the whole pig in a bamboo stick, whereas lechong kawali uses that deep frying method in oil for a delicious and crispy pork meat. “Kawali” is a Tagalog term for a wok or deep frying pan.
The cooking process is easy (except if you are afraid of those splatters of oil during frying). However, you should make sure that the liquid where your meat will be boiled is flavorful enough so that your meat will have such taste when it absorbs those spices. After boiling, you can also freeze your meat to accelerate cooling before frying, which will result in a crispier skin when fried.
In the Philippines, Mang Tomas and toyomansi (soy sauce with calamansi) are the common accompaniment of this dish. Well, you can serve it with whichever sauce you want. Yum!
- 2 lbs. pork belly
- 2 tbsp salt
- 2 tbsp whole pepper corn
- 5 pcs. dried bay leaves
- 3 cups cooking Oil
- 34 ounces Water
- Place the water on a big cooking pot and bring to a boil
- Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender
- Remove the meat from the pot and let it cool down for a few minutes
- Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
- We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
- When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy
- Flip the meat to cook the opposite side
- Remove the meat from the pan, let it cool down a little then slice according to desired portions
- Serve hot. Share and Enjoy!
Recipe Source here