Lechon Kawali

Boiled pork belly, fried until golden and crispy, and served with atsara and Mama Sita’s Sarsa ng Lechon.

Tip: You can use the left over pork stock for making palabok sauce.

Cooking Time: 50 mins

Serves: 5-7

Main Ingredients: Pork

Cooking Style: Fried

Collection: All-time favorites, Salo-salo

Difficulty: Intermediate

Instructions

  1. Combine pork, water and salt in a saucepan. Bring to a boil.
  2. Lower the heat and simmer until the pork is tender. Drain the pork and cool.
  3. Prick the skin with fork and rub with salt. Leave in a colander to drain and dry for one hour.
  4. Heat cooking oil in a deep fryer or wok at high heat. Fry pork until golden brown and crispy. Cut into serving pieces and serve with Mama Sita’s Sarsa ng Lechon Sauce.

Ingredients

Metric

English

Ingredient

1 bottle

312 g

Mama Sita’s Sarsa ng Lechon Atbp.

2.2 lbs

1 kg

Pork

4 cups

1 L

Oil

4 cups

1 L

Water

To taste

Salt

See Also:

All-time favorites, Salo-salo
Cooking Style: Fried