Pork Belly Lechon Kawali
This is such a late post because I made Lechon Kawali this past Christmas, alongside the roast duck. Well, better late than never plus I belive that Lechon Kawali is good to eat any day, special occasion or not.
We’ve made something similar before actually except we didn’t use the pork belly. We actually deep-fried a whole pork shoulder roast in the Turkey fryer. Well, Hubby did anyway as part of my birthday/New Year’s Eve dinner back in 2010. This Lechon Kawali on the other hand is a bit closer to being authentic because I fried up par-boiled pork belly which was then chilled in the fridge for a few hours before hitting the hot oil. All that yummy crispy skin that will make you forget your name, HAH!
Pork Belly Lechon Kawali
Ingredients
- 1-2 pounds pork belly
- water for boiling
- salt and pepper to season
- 2-3 pcs dried bay leaves
- oil for deep frying
- soy sauce
- lemon juice
- 1 string scallion chopped
- red pepper flakes optional
Instructions
- Par-boil the pork belly in water seasoned with salt and pepper and bay leaves. . Cut the pork if too big to fit a pot.
- Once par-boiled for 30-35 minutes, scoop the pork belly into a bowl. Chill for 10minutes then covered and chill in the fridge for 3-4 hours.
- Once ready heat up oil in a frying pot. Deep fry both sides of the pork. Cover the pot to avoid splatters. Be careful when flipping the meat coz the hot oil will bubble up and might burn your hands.
For the dip: combine soy sauce, lemon juice and sliced green onions. Add sprinkle of red pepper flakes if you want to add some heat.
By the way, my pork belly gave me 6 chunky slices but I only took a picture of the first 3 batches. Eat as is or serve with rice and veggies.
