:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/C2kOF19jfhmx0QlFQ-_1/3386c080397ea19b68e4a593e1b973.png "Deep Fry Crispy Filipino Pork Belly Lechon Kawali")
Deep Fry Crispy Filipino Pork Belly Lechon Kawali
Lechon Kawali is a Filipino delicacy made from pork belly simmered until tender and then deep-fried until golden and crisp. It's often served with a side of pickled papaya and a soy-vinegar dipping sauce. Crunchy on the outside while remaining juicy on the inside, this recipe is a true delight for both local and foreign palates.
Ingredients
Ingredients:
- 11⁄2 lbs brisket
- 4 cups water
- 1 tablespoon salt
- 2 bay leaves
- 5 cloves of garlic, crushed
- 1 tablespoon whole black peppercorns
- Cooking oil for deep frying
For the Sauce:
- 0.3 Cup vinegar
- 2 tbls soy sauce
- 1⁄2 small onion, chopped
- 2 cloves garlic, crushed
- 1 long green pepper (chili)
- Salt & pepper to taste
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Directions
Place the pork belly, water, salt, bay leaves, and crushed garlic in a pot. Simmer over medium heat for 1-2 hours or until the pork is tender.
Once tender, remove the pork from the pot and set it aside to cool. You can do this step ahead and refrigerate the pork and it will make the skin even more crispy when fried.
Heat a deep pan or wok with cooking oil enough to submerge the pork belly pieces. Deep-fry the pork belly until the skin is super crispy.
Meanwhile, mix together vinegar, soy sauce, onion, garlic, green pepper, salt and pepper to create the dipping sauce.
Cut the crispy pork belly into pieces and serve with the dipping sauce and a side of steamed rice.
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TammersDeep Fry Crispy Filipino Pork Belly Lechon Kawali
Lechon Kawali is a Filipino delicacy made from pork belly simmered until tender and then deep-fried until golden and crisp. It's often served with a side of pickled papaya and a soy-vinegar dipping sauce. Crunchy on the outside while remaining juicy on the inside, this recipe is a true delight for both local and foreign palates.
Place the pork belly, water, salt, bay leaves, and crushed garlic in a pot. Simmer over medium heat for 1-2 hours or until the pork is tender.
Once tender, remove the pork from the pot and set it aside to cool. You can do this step ahead and refrigerate the pork and it will make the skin even more crispy when fried.
Heat a deep pan or wok with cooking oil enough to submerge the pork belly pieces. Deep-fry the pork belly until the skin is super crispy.
Meanwhile, mix together vinegar, soy sauce, onion, garlic, green pepper, salt and pepper to create the dipping sauce.
Cut the crispy pork belly into pieces and serve with the dipping sauce and a side of steamed rice.
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