Cooking Tips
The Ultimate Guide To Cooking The Perfect Lechon Kawali Every Time
What To Know
- Using a sharp knife, score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat.
- Using a pair of tongs, carefully flip the pork belly and fry for an additional 10-15 minutes, or until the other side is also crispy and brown.
- Drizzle the pork belly with a mixture of honey and soy sauce before frying for a sweet and savory flavor.
Craving the tantalizing flavors of the Philippines? Look no further than lechon kawali, a crispy pork belly dish that will leave you craving more. With its golden-brown exterior and tender, juicy interior, lechon kawali is a culinary masterpiece that’s perfect for any occasion.
Ingredients:
- 2 pounds pork belly (with skin)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- Oil for frying
Instructions:
1. Prepare the Pork Belly:
- Remove the pork belly from the refrigerator and let it come to room temperature for 30 minutes.
- Using a sharp knife, score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat.
2. Season the Pork Belly:
- In a small bowl, combine the salt, pepper, garlic powder, and onion powder.
- Rub the spice mixture all over the pork belly, ensuring that it gets into the scored skin.
3. Marinate the Pork Belly:
- In a large bowl, combine the vinegar, soy sauce, and water.
- Add the pork belly to the marinade and cover it completely.
- Refrigerate for at least 4 hours, or overnight.
4. Fry the Pork Belly:
- Heat a large pot or Dutch oven over medium heat.
- Add enough oil to cover the bottom of the pot by about 1 inch.
- Carefully place the pork belly in the hot oil, skin side down.
- Fry for 15-20 minutes, or until the skin is golden brown and crispy.
5. Flip and Fry:
- Using a pair of tongs, carefully flip the pork belly and fry for an additional 10-15 minutes, or until the other side is also crispy and brown.
6. Remove and Drain:
- Remove the pork belly from the oil and drain it on paper towels.
- Let it rest for 10 minutes before slicing and serving.
7. Serve and Enjoy:
- Slice the pork belly into thin pieces and serve it with your favorite dipping sauce, such as vinegar with garlic and onions.
Tips:
- For extra crispy skin, pat the pork belly dry with paper towels before scoring and seasoning.
- If you don’t have a large enough pot or Dutch oven, you can fry the pork belly in batches.
- Let the pork belly rest before slicing to allow the juices to redistribute, resulting in a more tender and flavorful dish.
Variations:
- Spicy Lechon Kawali: Add 1 tablespoon of chili powder to the spice mixture for a kick of heat.
- Sweet and Sour Lechon Kawali: Drizzle the pork belly with a mixture of honey and soy sauce before frying for a sweet and savory flavor.
- Crispy Pork Belly Bites: Cut the pork belly into smaller pieces before frying for bite-sized treats.
How to Store and Reheat Lechon Kawali:
- Store leftover lechon kawali in an airtight container in the refrigerator for up to 3 days.
- To reheat, preheat your oven to 350°F (175°C) and place the pork belly on a baking sheet.
- Bake for 10-15 minutes, or until heated through.
Quick Answers to Your FAQs
Q: How long should I marinate the pork belly?
A: Marinate the pork belly for at least 4 hours, or overnight for best results.
Q: Can I use a different type of oil for frying?
A: Yes, you can use vegetable oil, canola oil, or peanut oil for frying.
Q: What can I serve lechon kawali with?
A: Lechon kawali is typically served with vinegar with garlic and onions, but it also pairs well with rice, vegetables, or a dipping sauce of your choice.