Crispy Lechon Kawali Recipe

8:46 AM

Crispy Lechon Kawali Recipe
This Filipino dish is actually super easy to make

 Lechon Kawali is a favorite dish among Filipinos, especially Bacoleños. This golden crispy dish is perfectly paired with sinigang or ginataang monggo or it can be enjoyed alone with spiced vinegar and garlic rice. Makes you drool to imagine all that goodness, doesn’t it?

However, a restaurant serving or a small slab of this crispy pork recipe, served in bite sized cubes, costs about Php 150 to Php 200 (roughly $3 or $4). That is hardly enough for me and my husband—plus 3 kids with seriously big appetites.

Crispy Lechon Kawali Recipe
Lechon Kawali on paper towels right after deep frying
 A kilo of lechon belly or locally called “liempo” cost about that much. And how much is a liter of cooking oil? Around Php 120, right? Then add a few pesos more for the rest of the ingredients.  What I am trying to say is that if you make Lechon Kawali at home, you get a kilo of that crispy goodness that you and the rest of the family can enjoy. Don’t forget the Coke Litro. Believe me you will look for soda after indulging in this dish. (Haha!)

Seriously, Lechon Kawali is actually very easy to cook. But the frying part is the ultimate challenge. But if you are up for it, here is the recipe:
The Recipe

Ingredients:

1 kilograms of pork belly
2 Tbsp salt, plus more if needed
2 Tbsp whole pepper corn
5 dried bay leaves
Cooking Oil for deep frying
Water for boiling the pork

Steps:

  • Fill a large pot with water just enough that when you put the pork belly in it will be completely submerged. Bring the water to boil.
  • Carefully put the pork in the pot. Add 1 tablespoon of salt. Add the pepper corns and bay leaves, as well. Simmer for 30 minutes to an hour or until the meat is tender.
  • Remove the pot from the heat. Take the pork out and allow it to cool on a wire rack, if you have one, if not any plate will do. Once cook, blot the water so the pork will be dry. (Too much water will cause that scary, seemingly violent splutter that can cause serious skin injury. Also,if you are doing this on a stove, be sure you are using a large pot to keep the oil from catching fire, be ready with a lid you would likely one) Come on! It is not really that scary. Just make sure to dry the pork, okay? 
  •  Rub the remaining 1 tablespoon of salt all over the meat. 
  • In another deep pot, make sure there is no water. Heat the oil. Again it is good that the oil is sufficient enough to deep fry the pork.
  • Once the oil hot enough, it is time to put the pork belly. Carefully put the meat. (Seriously, I wore rubber gloves in addition to using tongs to protect my hands.) Let the pork fry until the side that is immersed in oil is already golden brown. Carefully flip the pork and let the other side fry until it also turns golden brown.
  • Remove from the pan and chop the pork like they do in restaurants. (Transfer to a nice serving plate…Para presentable, no! Then, garnish with minced spring onions, para cute!)
  • Serve hot with “sinamak” (spiced vinegar) and rice.

This recipe is good for 6 people (166.67g/serving). And for the figure conscious, according to myfitnesspal.com and some math serving of lechon kawali has 232 Calories, 20g of total fat, 7g of saturated fat, 51g of cholesterol, 1825 mg of sodium and 14g of protein. 

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