Cooking Lechon Kawali Like A Pro – Learn The Simple Tricks To Perfect Pork Belly Every Time!
What To Know
- Use a slotted spoon to flip the pork belly and fry the other side for an additional 10-15 minutes, or until the meat is cooked through.
- Remove the pork belly from the oil and place it on a wire rack set over a baking sheet.
- Yes, you can use pork shoulder or pork leg, but pork belly is the traditional cut and provides the best balance of meat and fat.
Indulge in the tantalizing flavors of the Philippines with this comprehensive guide on how to cook pork belly lechon kawali. This crispy, savory dish is a beloved staple in Filipino cuisine and a culinary masterpiece that will impress your taste buds and win over your heart.
Ingredients:
- 1 kg pork belly, with skin
- 3 cloves garlic, minced
- 1 onion, chopped
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup water
- 1 teaspoon black pepper
- Salt to taste
Equipment:
- Large pot or Dutch oven
- Slotted spoon
- Baking sheet
- Wire rack
Instructions:
#Preparation
1. Score the Skin: Use a sharp knife to make shallow cuts into the pork belly skin, about 1 cm apart. This will allow the fat to render and crisp up during cooking.
2. Marinate the Pork: In a large bowl, combine the pork belly, garlic, onion, soy sauce, vinegar, water, black pepper, and salt. Mix well to ensure that the pork is evenly coated. Cover and refrigerate for at least 4 hours, or overnight.
#Cooking
1. Boil the Pork: Bring a large pot of water to a boil. Add the marinated pork belly and reduce the heat to medium. Simmer for 1 hour, or until the pork is tender and the skin has softened.
2. Drain and Dry the Pork: Remove the pork from the pot and place it on a wire rack set over a baking sheet. Pat the pork dry with paper towels.
#Frying
1. Heat the Oil: In a large pot or Dutch oven, heat enough vegetable oil to cover the pork belly by about 2 inches. Bring the oil to 375°F (190°C).
2. Fry the Pork: Carefully lower the pork belly into the hot oil, skin side down. Fry for 15-20 minutes, or until the skin is golden brown and crispy.
3. Flip and Fry: Use a slotted spoon to flip the pork belly and fry the other side for an additional 10-15 minutes, or until the meat is cooked through.
4. Drain and Rest: Remove the pork belly from the oil and place it on a wire rack set over a baking sheet. Allow it to rest for 10 minutes before slicing and serving.
Serving Suggestions
- Serve the lechon kawali with steamed rice and dipping sauces, such as vinegar with garlic and chili peppers.
- Pair it with a side of pickled vegetables or a fresh green salad.
- Enjoy it as a main course or as a flavorful addition to a Filipino feast.
Tips for Perfect Pork Belly Lechon Kawali
- Use high-quality pork belly with a good amount of fat.
- Score the skin deeply but not too deeply, as this can cause the pork to fall apart.
- Marinate the pork for at least 4 hours, or overnight, to allow the flavors to penetrate.
- Fry the pork belly in hot oil to ensure a crispy skin.
- Do not overcrowd the pot when frying, as this will lower the oil temperature and prevent the pork from crisping up.
- Allow the pork belly to rest before slicing to prevent the juices from escaping.
Variations
- Crispy Pata: Use pork leg (hocks) instead of pork belly for a larger and meatier version.
- Lechon Kawali with Lechon Sauce: Serve the lechon kawali with a rich and flavorful lechon sauce made from pork liver, vinegar, and spices.
- Spicy Lechon Kawali: Add some chili peppers to the marinade or dipping sauce for a spicy kick.
Wrapping Up
Cooking pork belly lechon kawali is a culinary adventure that will reward you with a crispy, flavorful, and unforgettable dish. By following the steps and tips outlined in this guide, you can master the art of this Filipino delicacy and impress your family and friends. So, gather your ingredients, fire up your stove, and embark on a journey to create the perfect pork belly lechon kawali.
Top Questions Asked
1. Can I use a different cut of pork for lechon kawali?
Yes, you can use pork shoulder or pork leg, but pork belly is the traditional cut and provides the best balance of meat and fat.
2. How can I make the skin extra crispy?
Score the skin deeply, marinate the pork overnight, and fry it in hot oil. You can also use a blow torch to crisp up the skin after frying.
3. What is the best way to store lechon kawali?
Store lechon kawali in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
