Lechon kawali, also known as lechon carajay. Lechon Kawali is favorite most of the Filipino because of it’s tender and crispy deep-fried pork. It is seasoned beforehand cooked then chopped into pieces and serve This dish is best served for lunch or dinner with white rice on the side. It is also nice to have with dipping sauce. This dish should not be mistaken with Lechon, which is considered as the national dish of the Philippines.
The exterior of lechon kawali is salty and extra crispy, while the interior is tender and moist with fat and juicy meat. It’s a rich combination that pairs extremely well with the mild tartness of cane vinegar, which cuts through the fat just enough to make eating a whole plate of fried pork a dangerously simple task. Despite the clear risk to the health it is delicious to eat. This is the ingredient and the procedure how to cook Lechon Kawali.
Crunchy Lechon Kawali Ingredients
1 kilo pork, whole
1 tablespoon rock salt
2 teaspoons peppercorns, whole
2 bay leaf
vegetable oil, to deep-fry
How to Cook Crunchy Lechon Kawali
Place pork belly, rock salt, black peppercorns, and bay leaves in a large stockpot. Fill with water until pork is completely submerged. Bring to a boil. Lower heat and cover pot partially. Simmer for about 1 hour or until fork-tender. Reserve 1 to 2 cups pork broth to make the sauce.
Transfer meat to a wire rack; let it sit until completely dry. Wrap meat in plastic wrap and freeze overnight.
Heat vegetable oil in a deep, heavy-bottomed pot. Deep-fry frozen pork for 10 minutes. Remove from pan, pat dry, and let it sit on a wire rack for 1 hour.
Deep-fry pork again in preheated oil. Sprinkle skin with ice-cold water and let it crackle. Fry for about 5 to 8 minutes or until golden brown and crispy.
Chop into 2-inch pieces. Serve with your favorite sauce. Serve immediately.
Try it! and let me know how is the taste of Lechon Kawali in the comment section below.
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