Lechon Kawali.
Lechon baboy or roasted whole pig in open charcoal flame is a Pinoy traditional dish cooked only during fiestas or major celebrations.
Lechon kawali on the other hand is crispy deep fried pork belly in
palayok. Roast pork is not an every day dish so when ever Pinoy crave for the crispy pork rind, crispy
pata and
lechon kawali are the popular choice.
See my previous post on crispy pata. How ever
lechon kawali is more economical and easier cook.
To cook lechon kawali, the pork belly is boiled in water with spices and plenty of salt, drained then let cool in the fridge and deep fried until rind is crisp and golden brown, moist and succulent in the inside. It has to be served immediately. The fat congeals once it cools and rind becomes rubbery. Re-heating or re-frying is not recommended as it makes the meat too dry.
Ingredients:
1/2 k. pork
liempo (pork belly), whole cut
1 cup Sprite or 7-up
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
1 tsp. soy sauce
cooking oil for frying
Cooking Procedure:
Wash pork belly and place in a pot. Add Sprite or 7-up and enough water to cover the pork belly. Add salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil and simmer for 45 minutes to 1 hour or until tender. Remove all scum that rises. Remove pork belly from the pot and place in a collander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours.
In a large kawali heat enough cooking oil and deep fry pork belly for 10-15 minutes or until golden brown and blisters starts to appear on the skin.
Drain on paper towels. Chop lechon kawali to serving pieces and serve immediately with a selection of dipping sauce.
See other Pork Lechon recipes;
I tried this dish. It was very good - hindi na nga kailangan ng sawsawan eh! Thank you for sharing your recipe.
ReplyDeletehousekeeper,
ReplyDeleteSalamat din for your continued patronage sa OPC...
hindi kaya ito tatalsik pag piniprito? nagluto kc ako minsan at takot akong lutuin ulit because of the tilamsik of the oil. i love this food pa naman. anyway thanks for posting your version of lechon kawali.
ReplyDeleteHi len, expect a lot of splashing hot oil lalo na sa unang few minutes. Cover the pan when frying and be careful..
ReplyDeletewow...this is good..im here in US and craving for lechon kawali, i didnt know you have to boil it first..this post was a big help...by the way, what theme did you use for this blog, it looks really nice.
ReplyDeleteHi Beatrice,
ReplyDeleteIt was originally from Snapshot-Tequila but I have been continuously modifying it.
can i ask you something? am i going to fry the belly in moderate heat or high heat? because i tried it on high and i did not get the crispy skin..huhuhu
ReplyDeleteHi Dann, Deep fry in high heat. You may need to fry it a little bit longer until the skin is crisp and blistered to a golden brown in color.
ReplyDeleteif you rub the skin with some patis right before frying it will be so much more malutong. happy eating!
ReplyDeleteThanks for sharing
ReplyDeletehi my name is Ryan
ReplyDeleteTanung ko lng kung kylangan bang wisikan ng tubig pra lumutong? Thank you.
Hi Ryan,
ReplyDeleteHindi ko pa nasubukan wisikan ng tubig habang nagpriprito ng pork. Basta kailangan batayan mo lng yong pagprito mo, adjust mo ang heat/lower pag masyadong mabilis syang maprito para ti masunog at tumigas.taasan mo naman temperature pag hindi sya kumukulo para hindi kumunat.
Hi! I'm just new to your site.I was copying some recipes from another site pero ung ibang recipes nya is palpak ang taste or di pareho ang outcome na hinahanap ko.Sinusunod ko naman ang recipe but i still don't know the problem.I found this and tried some of your recipes and it was a success.The taste is really good.Palpak nga lang ako dito sa lechon kawali kasi nasunog sya tapos di pa luto ang loob.Can you give me advice about this.Ano ba ang heat na tama dit? Mas maganda ba kung iluluto ng room temp or ung kagagaling lang sa refrigerator.Gusto ko kasing makuha ang perfect na pagkakaluto.Nung tinikman namin ang loob is masarap cya although di namin mkuha ng husto ang lasa dahil nga nasunog.Please tell me the best way to do it.I'll try this again next time..Thank so much for sharing your recipe.God bless!
ReplyDeleteTo Anonymous,
ReplyDeleteWelcome to OPC,
I hope na-boil mo yong pork belly before frying, sa tagal kasi ng recomented time ko sa recipe dapat soft and tender ang loob nya.
I fry mo sya ng chilled .
Start at high heat sa pag prito for the first 3 to 5 minutes then reduce to moderate-low hangang maging golden brown.
Yeah, boiled cya,Sinunod ko lahat ng nasa recipe.Siguro un ang pagkakamali nasa fire.Di ko inalis sa moderate sobrang init ng mantika bago ko nilagay.Dapat siguro hininaan ko.Cya nga pala pano ba mag-browse dito sa list ng recipes? kasi pag me hinahanap akong isang dish ang daming lumalabas? Yung lechon kawali pag knlick ko ung name,dinuguan ung recipe.Kaya ko lang nakikita ung mga hinahanap ko minsan kapag in-scroll down ko nakikita ko ung pics.Hope u get what i mean.As i said new ako dito.O cge tnx for ur reply.I will definitely try your recipes again..God bless and more power!
ReplyDeleteYong search Overseas Pinoy Cooking box diko rin maintindihan kong paano sya nag-fifilter. Try mo mag search sa Recipe Category Menu or Index sa top navigation bar nalang.
ReplyDeletehi!
ReplyDeletei tried this recipe last weekend, the taste is really great but it was sunog :(
i used canola oil, does it affect the frying? do you any suggestions kung pano sya di masusunog? we're thinking if best way to fry the pork belly is to use a deep fryer.
please help! as my husband is really dying to have this menu again.
thanks!
sydney lady
Hi Sydney lady,
ReplyDeleteCanola oil is fine, just make sure to use enough oil, kailangan lubog sya or use a deep fryer instead.