Previously, I have shared a little secret on how to cook the best Lechon Kawali that I've learned from a good friend of mine, Tita Cora (found on my reviews blog: http://mariaspfloro.multiply.com/reviews/item/5. Here's a second take on that recipe and this time with a photo attached!
Lechon Kawali is a Philippine all-time favorite dish. There's nothing like eating crispy pork with steamed white rice and a liver sauce or just a store bought Mang Tomas Sauce found in many Oriental/Filipino stores on the side for dipping. Yum!
*Eat with caution: this is high in fat and cholesterol! Eating this a couple of times a year might not be too bad...hehehe
Enjoy!
Ingredients:
A Slab of Pork Belly or Fat Back (Liempo in Tagalog)
Boiling Water
Salt and Pepper
Bay Leaf (Optional)
Cloves of Garlic (Optional)
Vegetable Oil for frying
Directions:
Boil pork belly on a large pot with water, seasoned with salt and pepper, garlic and bay leaf (optional) for about an hour and a half, until tender. Drain and place the pork belly on a rack with a baking pan underneath (I like to use a cookie rack over a baking pan...this enables all the fat and water/moisture to drip out). Let the pork belly stand at room temperature, covered lightly with a tin foil until most of the fluids and oil drain off from the meat. After a few hours, bake the pork belly at 350 degrees F for about an hour to an hour and half until it is golden brown. After baking, let it stand again at room temperature. You can even fry it the following day.
When you are ready to fry, get a big round frying pan, fill it up with cooking oil (about half way up from the pork belly). Cook each side for about 7-8 minutes or until browned and crisp!
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