Lechon Kawali is a deep fried pork belly that has been boiled beforehand and mixed with some aromatics like garlic, onions and peppercorn. It is served with a dip consisting of sinamak or spiced vinegar or gravy or commercially available lechon sauce such as Mang Tomas, a liver-based sauce.
Servings: 6 people
Frying Pan or Wok
- 1 kilo Pork Belly Slab
- 5 cloves Garlic chopped
- 1 bulb Onion chopped
- 5 pcs Bay Leaves
- 1 tsp Whole Peppercorn
- 1 tbsp Salt
- 4 cups Cooking Oil
Put in the pork slab in a cooking pot together with 1 tsp salt, onion, garlic, whole peppercorn and bay leaves. Then add water enough to submerge the pork. Boil it for 30 minutes to 1 hour in slow-medium heat.
Remove meat from the pot and air dry for 5-10 minutes.
Slice the pork slab into smaller pieces so that it is easier to manage when you deep-fry it. Then rub salt all over the pork.
Heat cooking oil in a pan and deep fry the pork belly until golden brown. Remove from heat, put it in a paper towel to remove excess oil.
Slice the meat and serve with your preferred sauce or dip. Enjoy!
- Use rock salt or kosher salt when rubbing salt on the pork. Do not use iodized salt.
- Put splatter cover over the frying pan so you will not get burned with oil.