How To Cook Lechon Kawali With Cucumber Vinegar Sauce Recipes

HOW TO COOK LECHON KAWALI WITH CUCUMBER-VINEGAR SAUCE

Steps:

• Wash and drain the pork belly slab. Remove hairs in the skin by using a shaving razor or sharp knife.
• Fill the large pot with water just enough to cover the meat. Bring to a boil then add in lemon grass, garlic, black peppercorns, salt and bay leaves.
• Put the pork belly slab into the pot and let it boil in medium heat for 1 to 1 & 1/2 hours or until the pork is tender.
• Remove from pot and drain in a colander. Set aside and let it cool down.
• Poke the skin with a fork and brush with vinegar then let it dry. Rub with fine salt the skin and the entire surface of the pork.
• Heat cooking oil in a pot deep enough to fry the pork belly slab. Fry the pork until golden brown then remove from oil and drain in a colander. Let it cool for 10 minutes.
• Then heat the oil again and re-fry the pork belly until golden brown and the skin is crispy.
• Remove from oil and let it cool. Then slice the lechon kawali and serve with cucumber-vinegar dipping sauce.
• To make the dipping sauce: Combine all the ingredients in a bowl and stir until the sugar is dissolved.

FILIPINO LECHON SAUCE

Steps:

• Mix liver spread with water in a bowl until a paste is formed. Add vinegar, brown sugar, soy sauce, bay leaves, salt, and pepper.
• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add the vinegar mixture and let boil for 2 minutes. Stir until combined. Add bread crumbs. Reduce heat and simmer, uncovered, until sauce is thickened, about 20 minutes. Add cornstarch if necessary to thicken the sauce.