The Ultimate Guide To Cooking The Perfect Lechon Kawali Every Time

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.