Lechon Kawali Cooking Instruction:
- First, place the pork belly, crushed garlic, bay leaf and sea salt in a pot and fill with water until the pork is completely covered. Bring to a boil and reduce to simmer.
- Continue to cook for about one hour or until the pork is fork-tender.
- Drain the pork. The stock can be saved for future use. Place the pork in a baking tray and let it dry out inside the oven set at 200 degrees F for about one hour. Let it stand to cool.
- Heat the cooking oil in a wok or a pan. Use enough oil to completely cover the pork slab. Deep-fry the pork with the skin down. Turn the heat to low and fry slowly for 20 to 30 minutes on each side.
- For more moist meat, fry the whole slab over high heat for an additional 5 to 10 minutes with the skin side down just before serving.
- Fish out with a strainer and place on a platter lined with paper towels. Cut into 1- to 2-inch cubes.
For crunchier meat, cut the pork slab into 1- to 2-inch cubes and then deep-fry for an additional 5 to 10 minutes over high heat.
- Fish out with a strainer and place on a platter lined with paper towels.
- Serve with sauce like ketchup, achara (pickled green papaya), spicy vinegar or traditional lechon sauce according to your taste.
|
