Lechong Kawali

Lechong Kawali

• 3/4 kg. Pork liempo (pork belly)
• 3 garlic cloves, crushed
• 2 laurel leaves (bay leaves)
• 1 teaspoon peppercorns or 1/2 teaspoon black pepper
• salt
• water, for boiling
• oil (for frying)

Sauce:

• 3 tablespoons soy sauce
• 5 tablespoons vinegar
• 1 shallot, minced or 1 small onion, minced
• 1 garlic clove, minced
• chili peppers (optional)

Cooking Instructions:

1. Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
2. Bring to a boil and simmer for 35-45 minutes or until skin is tender.
3. Drain, cool and air dry.
4. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
5. Mix all the sauce ingredients and serve lechon kawali while it’s hot.