I've been craving this for a week now so I dragged my mom to go to T & T to get some pork belly. We usually get this at a Filipino restaurant which is about a 30 minute drive from us, but this time my mom and I decided to try our hands on cooking it ourselves!
Lechon kawali is a crispy pork belly deep-fried in a pan or wok (kawali). It is seasoned beforehand, cooked then served chopped into pieces. It is usually accompanied with a lechon sauce such as Mang Tomas or toyomansi (soy sauce with calamansi). - Wikipedia
Recipe:
Ingredients:
- 1-1.5 kg/2-3 lb pork belly
- 1 tablespoon salt
- 4-6 dried bay/laurel leaves
- 1 tablespoon peppercorn
- 1 small head of garlic/1 teaspoon garlic powder
- 1 small onion/1 teaspoon onion powder
Procedure:
- Boil water enough to cover the pork belly.
- Add all the ingredients in the boiling water and leave for 30 minutes.
- Simmer for 30 minutes while skimming the floating scum.
- Remove from water and let it cool.
- Rub baking powder all over.
- Let rest for at least an hour (best overnight).
- Deep fry in high (but not smoking) heat until golden brown and fat is crispy.
- Cool down before you start eating because you might burn yourself (I totally didn't get too excited and did that *looks away*)
Goodbye diet!
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