The verdicts are that the Lechon Belly recipe is one of the most famous Filipino recipes that a lot of people use to cook and eat, especially in southeast Asia and Western restaurants. But, availability in restaurants does not mean that a person cannot make it home.
I love meat that is crispy on the outside, and juicy and tender on the inside and this Crispy Pork Belly Lechon Kawali is just that and it will literally melt in your mouth. It's crunchy, delicious, and full of flavor from the garlic and soy sauce.
Lechon belly is best-served kamayan style with a side of sinangag (garlic rice), pork BBQ skewers, and some tangy atchara. If you want a dipping sauce, there’s nothing easier than an even ratio of cane vinegar and soy sauce. If you do have leftovers, you can keep them in the fridge for up to 5 days in an airtight container.
This lechon recipe by Budgie Montoya adapts a famous, celebratory Filipino dish. While it’s usually made with a whole suckling pig roasted over an open fire, this pork belly version is practical yet deliciously rich and full of aromatic garlic, chilli and lemongrass.