Lechon Kawali (Pan-Fry Roasted Pork)

One of my favorite dish in the whole wide world *lol*, I've been eating and requesting for this dish to be in our Noche Buena table since I was a kid, but this year it was my turn to try it. I remember bugging my lola almost every week to cook some Lechon Kawali for me, I saw her do it more than a hundred times but I never got interested in cooking it on my own, hello ayoko kaya matilamsikan ng mantika noh but now that I did, I think I'll get used to making some, and I know that my granny is super proud of me up there in heaven.


Ingredients:

• liempo/pork belly
• water
• salt and peppercorn
• oil
• garlic and laurel leaf (optional)
  

Procedures:

• Boil the pork belly in a mixture of water, salt and peppercorn until the meat (and skin) is tender. You can also add some garlic and laurel leaf if you like.
• Drain, cool and air dry. If you can do it under the sun, that's better.
• Deep fry the slabs of pork belly until crisp or until blisters pop in the skin meat, be sure to submerge the whole thing. And be very careful, blasts of oil missiles are sure to come your way, be prepare grab a shield, a pot cover will do *lol*.
• Drain in a paper towel and cut to serving pieces.
• Serve with a lechon sauce, atchara or any other dip you may prefer.
  

Happy eating!


An entry to:

&