Lechong Kawali

Lechong Kawali

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

- See more at: http://www.pinoytsibog.com/2015/07/lechon-kawali.html#sthash.9tHcCOxv.dpuf

• 1 Kg Pork belly
• 1 Tablespoon + 1 teaspoon salt
• 1 Tablespoon whole pepper corn
• 1 teaspoon ground black pepper
• 3 pieces dried bay leaves
• 3 cups cooking oil
• 3 cups Water
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar

Procedure:

1. Put all the ingredients (except the cooking oil, 1 tbsp salt and 1 tbsp ground black pepper) on a big pot and bring to a boil. Let it simmer for 30 minutes or until meat is tender.
2. Remove the meat from the pot and let it cool down.
3. Cut the pork into roughly 2x2 inches thick.
4. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat.
5. Heat cooking oil on a pot. The oil should be hot enough before putting the meat.
6. Deep fry the pork until it is golden brown and the pork skin is crispy.
7. Remove the meat from the pot and put it on a paper towel to drain excess oil.
8. Serve and enjoy!

- See more at: http://www.pinoytsibog.com/2015/07/lechon-kawali.html#sthash.9tHcCOxv.dpuf

• 2 Kg Pork belly (divided into 4 slabs)
• 1 L cooking oil or enough for deep frying

 Brining Solution

• 2 tbsp salt
• 1 tbsp black pepper corn, cracked
• 5 pieces dried bay leaves
• 1/4 cup Apple cider vinegar
• 4 Tablespoons Balsamic vinegar 
• 5 cups Water

 Rub

• 1 tbsp salt
• 1 tsp black pepper powder

 Cooking Instructions:

1. Mix all the ingredients for the brining solution in a big pot and bring to a boil. Cool down.
2. Marinade pork in the brining solution for at least an hour.  
3. After 1 hour, bring the solution into a boil then let simmer for 30 minutes or until meat is tender.
4. Remove the meat from the pot, drain, and let it cool down. Allow the pork to dry.
5. Sprinkle 1 tbsp of salt and 1 tbsp ground black pepper on the meat. Rub vigorously.
6. Heat cooking oil on a pot. The oil should be smoking hot enough before putting the meat.
7. Deep fry the pork until it is golden brown and the pork skin is crunchy
8. Remove the meat from the pot and put it on a paper towel to drain excess oil.
9. Serve and enjoy!

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

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.