Discover The Simple Steps To Making Mouth-watering Filipino Braised Pork Belly – It’s Easier Than You Think!
What To Know
- In a large pot or Dutch oven, bring the marinade to a simmer over medium heat.
- Bring to a boil, then reduce heat to low and simmer covered for 1-2 hours, or until the pork is tender and falling apart.
- The fat content and marbling of the pork belly will determine the tenderness and flavor of the dish.
Filipino braised pork belly, known as “lechon kawali,” is a beloved dish that tantalizes taste buds with its crispy exterior and melt-in-your-mouth tenderness. If you’re craving this culinary masterpiece, this comprehensive guide will empower you to recreate this Filipino delicacy in the comfort of your own kitchen.
Ingredients:
- 2 pounds pork belly, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup vinegar
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 cup water
- Vegetable oil, for frying
Instructions:
1. Marinate the Pork Belly: In a large bowl, combine the pork belly, soy sauce, brown sugar, vinegar, garlic, onion, bay leaf, black peppercorns, and water. Cover and refrigerate for at least 4 hours, or overnight.
2. Sauté the Marinade: In a large pot or Dutch oven, bring the marinade to a simmer over medium heat. Cook for 15-20 minutes, or until the sauce has thickened.
3. Brown the Pork Belly: Remove the pork belly from the marinade and pat dry. Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom of the skillet. Brown the pork belly on all sides, about 5-7 minutes per side.
4. Braising Time: Return the pork belly to the pot with the marinade. Bring to a boil, then reduce heat to low and simmer covered for 1-2 hours, or until the pork is tender and falling apart.
5. Frying the Pork Belly: Remove the pork belly from the braising liquid and set aside to cool slightly. In a large skillet or deep fryer, heat the vegetable oil to 375°F. Fry the pork belly in batches for 2-3 minutes per side, or until golden brown and crispy.
6. Drain and Serve: Drain the pork belly on paper towels and serve immediately with your favorite dipping sauce.
Tips for Perfect Lechon Kawali:
- Use a good quality pork belly: The fat content and marbling of the pork belly will determine the tenderness and flavor of the dish.
- Marinate the pork overnight: This allows the flavors to penetrate deeply into the meat.
- Brown the pork belly well: This creates a crispy exterior that contrasts with the tender interior.
- Don’t overcook the pork belly: Overcooked pork will be tough and dry.
- Serve with your favorite dipping sauce: Lechon kawali is traditionally served with a vinegar-based dipping sauce.
Variations:
- Spicy Lechon Kawali: Add 1-2 tablespoons of chili flakes to the marinade.
- Sweet and Sour Lechon Kawali: Use pineapple juice instead of vinegar in the marinade.
- Lechon Kawali with Vegetables: Add chopped vegetables, such as carrots, celery, and onions, to the braising liquid.
Accompaniments:
- Vinegar-based dipping sauce: Combine equal parts vinegar, soy sauce, and water. Add minced garlic, onions, and chili peppers to taste.
- Steamed rice: The perfect accompaniment to absorb the flavorful sauce.
- Pickled vegetables: Add a tangy and crunchy element to the meal.
Questions We Hear a Lot
Q: Can I use boneless pork belly?
A: Yes, you can, but it will not be as tender as bone-in pork belly.
Q: How can I make the pork belly extra crispy?
A: After frying, place the pork belly on a wire rack and let it rest for 15-20 minutes. This will allow the skin to crisp up further.
Q: What is the best way to reheat lechon kawali?
A: Reheat in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
