For every Filipino household that’s familiar with having lechon as a festive and utterly lip-smacking viand at virtually every party and celebration, the classic lechon kawali recipe was a way of bringing some of that special food’s best qualities to the regular dinner table. With tender, gently simmered pork belly meat that needs very little seasoning to bring out its natural savoriness, and a crunchy skin that evokes fiestas and family gatherings, lechon kawali, which is deep-fried pork belly, is perfect with a hot cup of rice, some boiled vegetables and plenty of sarsa to complement the complex flavors of this dish which is surprisingly easy to prepare on your own. Make sure that you don’t deep fry the meat for too long so that it remains tender and does not dry out quickly on the plate—though belly meat is forgiving when it comes to moistness!
Ingredients:
- 2 lbs. pork belly
- 2 tbsp salt
- 2 tbsp whole pepper corn
- 5 pcs. dried bay leaves
- 3 cups cooking Oil
- 34 ounces Water
Cooking Instructions:
- Place the water on a big cooking pot and bring to a boil
- Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender
- Remove the meat from the pot and let it cool down for a few minutes
- Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
- We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
- When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy
- Flip the meat to cook the opposite side
- Remove the meat from the pan, let it cool down a little then slice according to desired portions
- Serve hot. Share and Enjoy
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