Lechon Kawali (Fried Pork Belly)
Lechon Kawali is a delicious Filipino dish that consists of crispy, deep-fried pork belly served with a savory dipping sauce. It is commonly enjoyed as a main dish or a side dish (pampulutan) during celebrations or as a comfort food. Paired with chili garlic vinegar sauce, it’s an irresistible delight for your taste buds.
Ingredients:
- 1 kg pork belly (a block per half kg)
- 5 cloves garlic (crushed)
- 5 pcs bay leaf
- 1 tsp peppercorn
- 8 cups water
- 5 tbsp salt
- Cooking oil (for frying)
Procedure:
- In a cooking pot, place the pork belly, add the garlic, bay leaves, peppercorn, and salt, then pour the water. Bring to a boil, remove the scum at the top of the broth, and continue cooking for 40-45 minutes until the meat is tender.
- Transfer the cooked pork belly to a wire rack and let it cool down.
- Heat oil in a cooking pot at 350°F over medium heat. Fry the boiled pork belly until the skin turns crispy, then flip them to cook the other side. Once crispy, transfer to a paper towel-lined plate to absorb the excess oil.
- Chop the lechon kawali into chunks and serve it hot with Mang Tomas sauce or your favorite dipping sauce.
History:
Lechon Kawali, also known as Filipino crispy pork belly, has its roots in the rich culinary tradition of the Philippines. Lechon itself is a whole roasted pig, often reserved for festive occasions. Lechon Kawali is a more accessible variation, where pork belly is boiled until tender and then deep-fried to a crispy perfection. The dish combines tender meat with a crispy, flavorful skin, making it a popular choice in Filipino households and restaurants alike.
Benefits:
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