Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) . Source:http://panlasangpinoy.com/2009/03/13/lechon-kawali/
LECHON KAWALI RECIPE:
Estimated cooking time: 50 minutes
Makes 2-4 servings
Lechon Kawali Ingredients:
1 1/2 lbs pork liempo (pork belly)
3 garlic cloves, crushed
2 laurel leaves (bay leaves)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
water, for boiling
oil (for frying)
3 tablespoons soy sauce
5 tablespoons vinegar
1 shallot, minced or 1 small onion, minced
1 garlic clove, minced
chili peppers (optional)
Lechon Kawali Cooking Instructions:
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 and serve lechon kawali while it’s hot.