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What is Lechon Kawali. Crispy deep-fried pork is the simplest way to describe lechon kawali. Pork belly or liempo is the cut of pork usually used to cook it. This dish is best served for lunch or dinner with white rice on the side. It is also nice to have with dipping sauce.
To achieve that spicy taste, Lechon, make sure that you add chili while boiling your meat. That way, it can absorb the flavor that you want in your meal, together with the seasoning that can provide a savory effect to it.
This combo is outstanding because it can provide an extra savory taste to our star dish. The Lechon can absorb the flavor of the Kare-Kare that is why it builds an excellent combo. Sinigang – is a stew with a sour flavor that can counter the saltiness of our star dish. The contrasting taste of these two surprisingly works well.
“Kawali” is a Tagalog term for a wok or deep frying pan. The cooking process is easy (except if you are afraid of those splatters of oil during frying). However, you should make sure that the liquid where your meat will be boiled is flavorful enough so that your meat will have such taste when it absorbs those spices.