Lechon kawali, also known as pan-roasted pork, is sometimes confused with lechon, a popular Filipino dish that is also the country of the Philippines. While lechon is cooked in a pit of burning charcoal, lechon kawali is prepared by first boiling and then deep-frying a piece of the pig (often the pork belly).
Please serve a cup of rice and a lechon kawali! When I was in high school, I would typically order this at least once a week. One of the better versions of this dish is served in our school cafeteria. The pork is tastiest when it has just been taken out of the pot. It is quite hot and crispy.
What exactly is Lechon Kawali?
The easiest way to describe lechon kawali is crispy deep-fried pig. The cut of pork used to cook it is commonly pork belly, also known as liempo. This meal is best served with white rice for lunch or dinner. It’s also tasty with dipping sauce.
This meal should not be confused with Lechon, which is the Philippines’ national cuisine. Both dishes are made in a different way. These have distinct visual appearances as well. Lechon kawali gets its name from the traditional frying pan used to prepare it, the Kawali. It is the typical pan found in practically every Filipino household. This is the “go-to” pan in the kitchen for everyday cooking is this one.
The term “lechon” was likely adopted to alludes to the crunchy texture of the classic lechong baboy.
How to Cook Lechon Kawali ?
The preparation of lechon kawali involves two steps. The pig belly is boiled in the first step before being deep-fried until the skin is crispy.
First, let’s discuss the boiling procedure. To get that result of crispy skin, this is required. The results of simply frying pork without boiling will differ.
The pork belly must become extremely soft during this process. In a large saucepan, begin by bringing water to a boil. I also season with salt and other ingredients. While the pork is boiling, the flavors are absorbed. The bare minimum is thirty minutes. If more time is needed, feel free to extend it.
Secondly, The skin of the pork belly becomes crispy and golden brown when it is deep-fried. To do this, warm up some oil in a large cooking pot. Before frying the boiled pig belly, make sure to season it thoroughly. It contributes to adding flavor.
Put a piece of pork belly into the heated oil in the pan with caution, and keep your guard up by holding the pot lid. If required, partially cover the area as hot oil begins to splatter. Completely covering the pot is not advised because it holds the steam that eventually turns to water. As a result, when oil drips from the base of the cover, it splatters more. Cook the pork belly over medium heat until it is crispy.
WHAT IS THE BEST PORK CUT FOR LECHON KAWALI?
- ‘Liempo’ or pork belly is the cut that is used to make Lechon Kawali.
- One of the best parts of the hog due to the alternating layers of flesh and fat.
- Select a slab of pork belly with evenly distributed layers of meat and fat.
- Don’t get a thick piece of (lean) beef because it will have a dry, hard, and chewy texture.
- Select a slab of pork belly that is no thicker than 1 1/2 inches.
Lechon Kawali Recipe
This is a recipe for crispy deep-fried pig belly, often known as lechon kawali.
Prep: 10minutes minutes
Cook: 50minutes minutes
Total: 1hour hour
2 lbs. pork belly
2 tablespoons salt
2 tablespoons whole pepper corn
5 pieces dried bay leaves
3 cups cooking Oil
34 ounces Water
See video : How to Cook Lechon Kawali
- On the cooking pot, pour water, Boil
- Add 1 tablespoon of salt and the pork belly.
- Add some bay leaves and pepper.
- Cook the beef for 30 minutes, or until it is soft.
- Take the meat out of the saucepan and allow it to cool for a while.
- The pork belly should be covered in 1 tablespoon of salt.
- Ensure that it is distributed evenly throughout all parts.
- Begin deep-frying the cooked meat. On a cooking saucepan, heat the oil.
- With particular care, carefully place each piece of boiled pig belly into the heated oil. till crunchy, fry.
- The meat should be properly fried till crispy on the other side. Note: When frying, exercise extra caution because oil can spatter.
- While oil is spewing, you can use the pot’s lid to cover it. However, don’t entirely cover it because that will trap steam.
- It’ll result in more splatters.
- Take the meat out of the cooker. To cool, arrange on a wire rack.
- Slice into appropriate portion sizes.
- Serving: 6g
- Calories: 893kcal (45%)
- Carbohydrates: 2g (1%)
- Protein: 14g (28%)
- Fat: 91g (140%)
- Saturated Fat:30g (150%)
- Cholesterol: 108mg (36%)
- Sodium: 2382mg (99%)
- Potassium: 324mg (9%)
- Fiber: 1g (4%)
- Vitamin A: 85IU (2%)
- Vitamin C: 0.8mg (1%)
- Calcium: 34mg (3%)
- Iron: 1.5mg (8%)