Lechon kawali is already a tradition on its own. Most Filipino families serve it during special occasions, that is if they cannot afford the bigger and more expensive Lechong baboy (drooling)
What makes a delicious lechon kawali? Like my mama’s lechon kawali – crispy in the outside and moist and tasty in the outside. and I’m doing my best to cook my lechon kawali the same way as she does it.
Pork Belly, cut in 2 parts for easy handling – 1 kg
Garlic , crushed – 10 cloves
Salt – 2 tsp
Peppercorn kernels – as desired
Water – enough to cover the pork belly
Oil for frying – enough to cover the whole of the pork
Kikkoman Soy Sauce
Onions, chopped – 1 medium bulb
Garlic, crushed and chopped – 2 cloves
Red hot chilies – as desired
1. Place the pork cuts in pressure cooker and cover with water . Add the rest of the ingredients, except the oil. Let it sit for an hour.
2. Boil for 20 minutes (start timing from the moment the pressure cooker whistles) or until the pork cuts are fork tender.
3. Scoop out the pork cuts and dry it on paper towels.
4. Heat oil in a wok. Add the pork and deep fry each cut until each sides are golden brown and blisters appear on the skin. Make sure that you fry the pork under medium fire to allow slow cooking.
5. Let it cool down and then chop into 1 inch-cube
6. For the sauce. Mix all the ingredients together. Set aside. Use it after at least an hour.
Note: sprinkle water into the oil while frying at least twice.
Serve with the vinegar-soy sauce, hot steaming rice, and ice cold coke. Ooops, don’t forget the steamed or blanched green leafy veggies or okra.
Makes 8 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.
|Calories : 798 kcal||Total Fat: 84 g.|
|Cholesterol : 90 mg.||Saturated fat : 27 g.|
|Protein : 11.7 g||Dietary fiber : 0 g.|
|Sodium : 630 g.||Carbohydrate : 0 g.|