Lechon Kawali Recipes
FILIPPINO LECHON KAWALI
Crispy pan-fried pork belly. Mix all the sauce ingredients and serve lechon kawali while it's hot.
Provided by lanrover
Categories World Cuisine Recipes Asian Filipino
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 1.8 g, Cholesterol 61.6 mg, Fat 45.4 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 10.5 g, Sodium 1586.6 mg
LECHON KAWALI (FILIPINO CRISPY FRIED PORK BELLY) RECIPE
Filipino lechon kawali is one of the great pork dishes of the world. Boiled pork belly gets fried until intensely crisp and crunchy on the outside and meltingly tender within.
Provided by Joshua Bousel
Categories Appetizers and Hors d'Oeuvres Mains
Time 7h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large pot, place pork belly, skin side down, and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
- Remove pork from refrigerator and cut into 2-inch slices.
- Fill a wok or Dutch oven with at least 4 inches oil and heat to 375°F (190°C) over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste. Cut pork slices into 1-inch pieces. Serve immediately with vinegar or Lechon sauce for dipping.
Nutrition Facts : Calories 380 kcal, Carbohydrate 0 g, Cholesterol 95 mg, Fiber 0 g, Protein 26 g, SaturatedFat 10 g, Sodium 274 mg, Sugar 0 g, Fat 29 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
LECHON KAWALI (CRISPY PAN-FRIED ROASTED PORK)
A super quick and easy comfort food when I'm feeling homesick ... I thought it'll be worth posting as there seems to be no recipe on Lechon Kawali posted yet.
Provided by Kikais Kitchen
Categories Pork
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
- Bring to a boil and simmer for 35-45 minutes or until skin is tender.
- Drain, cool and air dry.
- Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
- Mix all the sauce ingredients.
- Enjoy!
Nutrition Facts : Calories 81.1, Fat 0.6, SaturatedFat 0.2, Sodium 1518.5, Carbohydrate 15.9, Fiber 4.7, Sugar 0.6, Protein 5.3
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- In a pot, combine pork belly, salt, peppercorn, bay leaves, soy sauce, garlic, and water. Bring to boil. Let it cook until meat is fork-tender.
- Remove the pork belly from water and let the excess water completely drain. Transfer to a plate and then rub 1 tablespoon of salt all over the meat. Put in the fridge overnight to dry out.
- Cut in cubes, about an inch thick. Heat oil in a wok or pot over medium-high heat. Once the oil is hot, fry each side of a cut for 5 minutes while sprinkling the skin with ice-cold water and letting it crackle from time to time.
- Remove from hot oil and transfer into a plate lined with kitchen paper towel to remove excess oil. Serve while still hot with your fave dipping sauce!
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