Sous Vide Lechon Kawali Recipes

HOW TO COOK LECHON KAWALI WITH LIVER SAUCE

Steps:

• Boil pork belly in water with salt and MSG until skin can be pinched easily.
• Remove from fire and drain Cool and air-dry.
• Deep-fry in a deep saucepan until tiny blasters appear on the skin.
• Chop into serving pieces and serve with Lechon-liver Sauce.
• Mix liver paste, vinegar, water, bread crumbs, sugar, 1/2 of the kasubha, laurel, salt, pepper and MSG.
• Blend well and set aside. Saute garlic in cooking oil.
• Add the onions and fry until tender. Add the liver mixture.
• Boil without stirring. Do not cover the saucepan.
• Add the rest of the bread crumbs dispersed in 1 cup of water. Cook till it thickens.
• Serve sauce topped with the rest of the crisp brown garlic and fried kasubha. Good for 6 persons.

LECHON KAWALI WITH SPECIAL SAUCE RECIPE

Steps:

• Pour the water in a big cooking pot & bring to a boil.
• Put in the pork belly, onions, 1tbsp salt, bay leaves & peppercorns. Simmer for 30 minutes or until meat is tender.
• Remove the meat from the pot and let it cool down.
• Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections.
• We should deep fry the meat. On a dry frying pan, place the cooking oil and heat it up.
• When the oil is hot enough, put in the meat & cook until the bottom part is brown. Flip the meat to cook the opposite part.
• Remove the meat from the pan, let it cool down a little then slice according to desired portions. Place in a plate with paper towels so the oil from meat will be absorbed.
• Serve with sauce and enjoy!
• Making the sauce:
• Put in the water, onion, sugar, vinegar and soy sauce in a small bowl.
• Stir thoroughly until well blended.
• Serve and enjoy!