Filippino Lechon Kawali Food

FILIPPINO LECHON KAWALI

Filippino Lechon Kawali image

Crispy pan-fried pork belly. Mix all the sauce ingredients and serve lechon kawali while it's hot.

Provided by lanrover

Categories World Cuisine Recipes Asian Filipino

Time 1h10m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ pounds pork belly, cut into small pieces
3 cloves garlic, crushed
2 bay leaves
½ teaspoon salt
½ teaspoon ground black pepper
water to cover
oil for frying

Steps:

Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 1.8 g, Cholesterol 61.6 mg, Fat 45.4 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 10.5 g, Sodium 1586.6 mg

LECHON KAWALI (FILIPINO CRISPY FRIED PORK BELLY) RECIPE

Lechon Kawali (Filipino Crispy Fried Pork Belly) Recipe image

Filipino lechon kawali is one of the great pork dishes of the world. Boiled pork belly gets fried until intensely crisp and crunchy on the outside and meltingly tender within.

Provided by Joshua Bousel

Categories Appetizers and Hors d'Oeuvres Mains

Time 7h45m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds (900g) boneless skin-on pork belly, cut in half
8 medium cloves garlic, smashed
2 bay leaves
1 tablespoon black peppercorns
1/2 cup (120ml) soy sauce
Kosher salt
Canola or peanut oil, for frying
Rice or cane vinegar, preferably spicy, or Lechon sauce (such as Mang Tomas), for dipping

Steps:

In a large pot, place pork belly, skin side down, and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
Remove pork from refrigerator and cut into 2-inch slices.
Fill a wok or Dutch oven with at least 4 inches oil and heat to 375°F (190°C) over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into 1-inch pieces. Serve immediately with vinegar or Lechon sauce for dipping.

Nutrition Facts : Calories 380 kcal, Carbohydrate 0 g, Cholesterol 95 mg, Fiber 0 g, Protein 26 g, SaturatedFat 10 g, Sodium 274 mg, Sugar 0 g, Fat 29 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

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