Lechon Kawali (Philippines)



  • 2,2 lbs pork thigh or belly (boneless)
  • 4 tablespoons of salt
  • 2 tablespoons of black pepper
  • Oil (for frying)
  • Mang Tomas sauce (for serving)
For service alongside:
  • Potato salad
  • Atchara (pickle)


Wash and drain the pork thoroughly. Then rub the meat with salt and pepper, ensuring that the spices are evenly distributed throughout. Let the meat rest in the refrigerator for at least 1 hour.
Add water to a deep pot and bring it to a boil. Carefully place the prepared pork in the boiling water and boil it on low heat for about 30-40 minutes. Continue boiling until the pork is thoroughly cooked and the inside is tender.
Remove the boiled pork from the pot and set it aside to cool. Then pat dry the meat and leave it uncovered in the refrigerator for a few hours or overnight to allow it some air.
Add oil to a wide skillet and heat it. Carefully place the cooled pork in the hot oil. Fry the meat for about 10-15 minutes until crispy on all sides. Turn it occasionally so that all sides are evenly browned.
When frying is complete, remove the Lechon Kawali from the pan and place on a paper towel to drain excess oil.
Slice and serve Lechon Kawali. You can serve it with side dishes such as potato salad, atchara (pickles) and Mang Tomas sauce.
Lechon Kawali is a delicious dish with its crispy skin and delicious meat. You can experience it with potato salad, atchara and Mang Tomas sauce you serve alongside.

ENJOY YOUR MEAL
 

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