Wednesday, July 6, 2011

Lechon Kawali (Cripy Pan Fried Roasted Pork)

Japat Bday & Hayley Despedida
Rydges Hotel, Satwa, Dubai, UAE
Photo By: ©rosspisuena2011
06 July 2011

Last night I attended Mr.Japat's Bday & Miss Hayley's Despedida
at Rydges Hotel Filipino Restaurant with colleagues from
Camera Club of Dubai.And before we start to eat i took a
quick shot of the food using my dslr camera on ambient light.

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:

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.


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