Crispy Pork Belly Lechon Kawali

Crispy Pork Belly

Crispy Pork Belly

Crispy Pork Belly Lechon Kawali

What is Lechon Kawali? Lechon Kawali is made of a whole chunk of fried pork belly turned into a flavorful pork recipe along with its crunchy, crackling taste; The final product is a salty pork skin with a tender and juicy meat inside. Most of the people love this Filipino pork recipe as it is easy to prepare. There are many ways of cooking this delicious recipe. Some cook it with pork being frozen first after it is boiled with water and seasonings. This technique allows the skin to be crispy but takes time to freeze the pork. Others also use a sun drying method which is not recommend.Follow this steps and you will have a crispy and juicy lechon kawali

Ingredients:

1lb pork belly
1 tsp Dry Ginger Powder
1 tsp Five Spice Powder
1/2 tsp white pepper
2 tsp salt

Method:

Wash the meat under cold water.

Immerse the pork belly meat in a pot of water and boil for about 15 minutes on medium heat.

Take away the pork and rest it in a strainer to let it dry for about 15 minutes. You may take the additional step of patting the pork belly skin dried up with a paper towel for extra crispy skin.

Poke the pork with a knife a few times and rub the spices and salt on the flesh only (not the skin). We suggest layering the spices in the following order: 5 spice powder, spiced ginger powder, white pepper and salt.

Let it cure for 1 hour, though over night is better for a deeper flavor.

In a oven or a large cast iron pan, fill up it with oil sufficient to cover the skin of the pork belly. Stay away from using olive oil since it has a short smoking point. You can put the pork belly in pan while the oil is still cold to prevent splatter. WARNING!!! The pork will splash a lot, so it is better to use an oven with a heavy lid or use a splash screen to place over your frying pan.

Fry the skin side first for roughly 5 mins or until golden brown and crispy, turn it on the side and fry it only for a min or two, repeat on all sides (it is best not to fry it on the flesh side for too long as it will toughen the meat) Frying is a skill learned over time, so if the skin is burnt, you can scratch it off with a kitchen knife.

Let it rest until cool to the feel and cut into large  slices.

Comments

comments