- 2 lbs. Pork Bellyskin on
- 1 tsp. Salt
- 1 tsp. Ground Black Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Paprika
- 6 cups Water
- 6 cups Cooking Oilfor frying
Lechon Kawali is a popular dish in the Philippines that is made by slow-cooking and then deep-frying a pork belly until crispy and golden brown. The dish is often served as a main course, along with rice, and is a staple at special occasions and celebrations.
The process of making Lechon Kawali starts by seasoning the pork belly with a mixture of salt, black pepper, garlic powder, onion powder, and paprika. The seasoned pork belly is then boiled in a large pot of water for about 30 minutes to cook it through and to render out some of the fat. Once the pork has cooled for a few minutes, it is sliced into desired pieces.
Next, the oil is heated in a large pan or wok over medium-high heat. Once the oil is hot, the pork belly slices are carefully added to the pan, skin side down. The pork is then fried until the skin is crispy and golden brown, which takes approximately 15 to 20 minutes.
Lechon Kawali is often served with rice and a dipping sauce, such as a mixture of soy sauce and vinegar or a spicy dipping sauce made with chili peppers and vinegar. The crispy, juicy pork belly is a crowd-pleaser, and the dish is sure to be a hit at any gathering.
In conclusion, Lechon Kawali is a delicious and flavorful dish that showcases the richness and depth of flavor that can be achieved by combining simple ingredients and cooking techniques. Whether you are a seasoned cook or just starting out, this dish is a great way to impress your family and friends with your culinary skills.
In a large pot, combine the pork belly, salt, pepper, garlic powder, onion powder, paprika, and water.
Boil the pork belly over high heat for 30 minutes.
Remove the pot from heat and let the pork cool for 10 minutes.
In a large pan or wok, heat the oil over medium-high heat.
Once the oil is hot, carefully add the pork belly to the pan, skin side down.
Fry the pork belly for 15-20 minutes, turning occasionally, until the skin is crispy and golden brown.
Remove the pork from the oil and let it cool for a few minutes.
Slice the pork belly into desired pieces and serve with rice.