Filippino Lechon Kawali Recipes

FILIPPINO LECHON KAWALI

Steps:

• Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.

HOW TO COOK LECHON KAWALI WITH LIVER SAUCE

Steps:

• Boil pork belly in water with salt and MSG until skin can be pinched easily.
• Remove from fire and drain Cool and air-dry.
• Deep-fry in a deep saucepan until tiny blasters appear on the skin.
• Chop into serving pieces and serve with Lechon-liver Sauce.
• Mix liver paste, vinegar, water, bread crumbs, sugar, 1/2 of the kasubha, laurel, salt, pepper and MSG.
• Blend well and set aside. Saute garlic in cooking oil.
• Add the onions and fry until tender. Add the liver mixture.
• Boil without stirring. Do not cover the saucepan.
• Add the rest of the bread crumbs dispersed in 1 cup of water. Cook till it thickens.
• Serve sauce topped with the rest of the crisp brown garlic and fried kasubha. Good for 6 persons.

LECHON KAWALI (FILIPINO CRISPY FRIED PORK BELLY) RECIPE

Steps:

• In a large pot, place pork belly, skin side down, and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
• Remove pork from refrigerator and cut into 2-inch slices.
• Fill a wok or Dutch oven with at least 4 inches oil and heat to 375°F (190°C) over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into 1-inch pieces. Serve immediately with vinegar or Lechon sauce for dipping.