How To Cook Lechon Kawali With Cucumber Vinegar Sauce Recipes

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HOW TO COOK LECHON KAWALI WITH CUCUMBER-VINEGAR SAUCE



How to Cook Lechon Kawali with Cucumber-Vinegar Sauce image

Provided by Manny

Categories     Pork Recipe

Number Of Ingredients 16

1 & 1/2 kilo pork belly slab
2 stalks of lemon grass (tied into a knot)
2 Tbsp. salt
1 Tbsp. whole black peppercorns
3 pcs bay leaves
4 cloves garlic (crushed)
fine salt for rubbing the pork
water for boiling
vinegar for brushing the skin
3 to 4 cups cooking oil for deep frying
1/2 cup palm vinegar
1 piece red onion (chopped)
1/2 cup sliced cucumber
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper powder (optional)

Steps:

  • Wash and drain the pork belly slab. Remove hairs in the skin by using a shaving razor or sharp knife.
  • Fill the large pot with water just enough to cover the meat. Bring to a boil then add in lemon grass, garlic, black peppercorns, salt and bay leaves.
  • Put the pork belly slab into the pot and let it boil in medium heat for 1 to 1 & 1/2 hours or until the pork is tender.
  • Remove from pot and drain in a colander. Set aside and let it cool down.
  • Poke the skin with a fork and brush with vinegar then let it dry. Rub with fine salt the skin and the entire surface of the pork.
  • Heat cooking oil in a pot deep enough to fry the pork belly slab. Fry the pork until golden brown then remove from oil and drain in a colander. Let it cool for 10 minutes.
  • Then heat the oil again and re-fry the pork belly until golden brown and the skin is crispy.
  • Remove from oil and let it cool. Then slice the lechon kawali and serve with cucumber-vinegar dipping sauce.
  • To make the dipping sauce: Combine all the ingredients in a bowl and stir until the sugar is dissolved.

Nutrition Facts : Calories 345 kcal, ServingSize 1 serving

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