Lechon kawali is a pork belly deep fried in a pan. The pork belly is seasoned beforehand, cooked and served chopped into pieces. It is usually accompanied with a dipping sauce, such as “lechon sauce” traditionally made with pork liver, or toyomansi.
Lechon Kawali Recipe
- 2 kg whole pork belly
- 1 head garlic pounded
- 2 tbsp salt
- 1 tbsp peppercorns
- 2 pcs bay leaves
- water for boiling
- cooking oil for deep frying
- In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top. Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until meat is tender but not falling apart.
- Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.
- In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
- Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and then cut into serving pieces. Serve with lechon sauce or dip of choice.