Cooking Lechon kawali Filipino dish in Cebu involves two processes, which is to boil first the thick strip of pork belly, and then to deep fry the boiled meat. Make sure the result is a lechon kawali Pinoy meal with crunchy skin and super juicy, moist meat. The greatest challenge is when you fry with hot splattering oil.
Here are some tips to make cooking easier for you. Request the butcher to cut through the bones so you can chop them easily after frying.
You can boil the pork belly until it becomes tender but not falling apart to shreds. To get that crunchy taste, chill and dry the boiled meat in the refrigerator overnight.
- 2 pounds pork belly
- 2 tablespoons salt
- 2 tablespoons whole pepper corn
- 5 pieces dried bay leaves
- 3 cups cooking oil
- 34 ounces water
How to cook lechon kawali
Use a big cooking pot or kaldero. Put some water and bring to a boil.
Put in the pork belly. Add 1 tablespoon of salt, pepper, and bay leaves. Simmer for 30 or until meat is tender.
Remove the meat from the pot. Let it cool down for a few minutes.
Spread 1 tablespoon of salt on the meat, distribute it evenly on all sections.
For deep frying. Put cooking oil in the pot. Heat it up.
Cook the pork belly in the heated oil and cook until the side is brown and the meat’s texture is crispy.
Flip the meat from time to time, to make sure it is evenly heated on all sides.
Remove the meat and let it cool down a little.
Slice and serve hot.
This serving is good for 6 persons.
Source of recipe 1 is Panlasang Pinoy
Photos from Pinterest
Photo from Pixabay
1 kilo pork, whole
1 tablespoon rock salt
2 teaspoons peppercorn, whole
2 bay leaves
Vegetable oil for deep frying
Cooking the Lechon Kawali
Place the pork belly, rock salt, black peppercorns, and bay leaves in a large stockpock.
Fill with water until you can see that the pork belly is completely submerged.
Bring to a boil, but lower the heat and just cover the pot partially.
Simmer for about an hour or until the meat becomes fork tender.
Save at least 1 to 2 cups of the pork broth to make the sauce.
Transfer the meat to a wire rack. Wait until it is completely dry before wrapping the meat.
Put the meat in the refrigerator overnight.
The next day, you heat the vegetable oil in a deep frying pan. Deep fry the frozen meat for 10 minutes.
Remove from the pan, pat dry, and let it sit on a wire rack for an hour.
Deep fry the pork again in preheated oil. Sprinkle with ice cold water and let it crackle.
Fry for about 5 to 8 minutes or until golden brown and crispy.
Chop into pieces for each about 2 inches thick. Serve with your favorite sauce. Serve immediately.
Source of recipe is YummyPh
Prepare the lechon kawali sauce
In carenderias, a dipping sauce would be prepared with vinegar, soy sauce, sugar, chopped raw onions, garlic, ginger, and chilies.
The fastest dip at home is ketchup, but the issue with ketchup is that it drowns out the natural flavors.
Here is something you can make from home that would not compromise the taste of your lechon kawali. The base is the meat broth. The seasonings are the balsamic vinegar, patis (fermented fish sauce) and sugar. For depth of flavor and texture, you can add raw spices.
Tossed in finely sliced onions, smashed whole garlic cloves, slices of ginger, and lightly pounded bird’s eye chilies. Let it sit for half an hour to allow the flavors to blend.
Source of sauce recipe is CasaVeneracion.