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DescriptionEdit

Got a hot frying pan for cooking? This classic, crispy pork dish is made and infused with real herbs, salt, and peppercorns from the boiling water and cooked to divine, golden-brown perfection and keeps a steamy, robust aroma with the meat then including the fat. With crunchy skin and super-moist meat, every morsel is pork heaven!

LechonKawali

IngredientsEdit

  • 4 pounds whole pork belly
  • 1 head garlic, pounded
  • 2 tablespoons salt, iodized or kosher only
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • 3 cups water, cold or lukewarm only
  • oil for deep frying, corn, canola, olive, or vegetable only

DirectionsEdit

  1. 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.
  2. Lower heat, cover, and continue to cook for about 1 to 1 ½ hours or until meat is just tender but not falling apart.
  3. Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics.
  4. Place on a rack and refrigerate overnight to completely cool and dry.
  5. 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.
  6. While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
  7. Remove meat from the pot and drain on a wire rack set over a baking sheet.
  8. Let rest for about 5 minutes and then cut into serving pieces with the butcher knife. Serve hot and plain with lechon sauce or a dip of choice, or with other main dishes.

Tips Edit

To use a conventional method of boiling pork before frying, add 3 cups of water and salt to a large cooking pot.

Videos Edit

How to cook Lechon Kawali03:45

How to cook Lechon Kawali

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