WebPart 1. 1. In a wok or frying pan, saute the garlic and onions. 2. Put-in ½ of lechon kawali, sauté for 3 minutes. 3. Add soy sauce, water, and pork cubes then …
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This version of lechon kawali uses just salt and pepper for the seasoning. It's so basic and simple yet does wonders in bringing out the bacony flavor of the pork. For boiling, you will need salt, whole black pepper, and optional scallions or green onion leaves. For frying, salt the skin of the pork to make it crispy.
This is a no-fry version of the Filipino dish Lechon Kawali. Traditionally, Lechon Kawali is boiled in salted water until tender, and deep fried in oil until crispy. This is a sort of healthier version. Got this cooking method from Casa Veneracion website.
Have the butcher cut through the ribs without going through the meat to make it easier to chop the Lechon into pieces when serving. To ensure a crisp skin, refrigerate the pork belly overnight, uncovered, to dry out. Pat dry with paper towels to remove excess moisture. Use a roasting rack to ensure even heat circulation and browning.
Lechon sa Hurno roasted low and slow in the oven turns out super crunchy yet juicy with no boiling, cooling or deep-frying involved. The ultimate treat for pork lovers in your life! Please hug me. I deserve it. I just discovered the path to hog heaven. And quite by accident, too.