Recipes - Other Recipes

Filipino Crispy Pork Belly (Lechon Kawali)
Lechon Kawali


Pork belly boiled with and then deep-fried with crispy skin and tender meat. Get the recipe for Filipino Crispy Pork Belly (Lechon Kawali). Recipe by Asian Inspirations.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: > 120mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Other Recipes









Ingredients:

1.8kg pork belly slab
1 whole garlic (pounded)
2 tbsp salt
1 tbsp peppercorns
2 bay leaves
water
oil for deep frying




Steps:
  1. Place pork belly, garlic, salt, peppercorns and bay leaves into a pot. Pour in water just enough to cover the ingredients. Boil for 2 mins, skimming froth off the water surface. Then, simmer for 1½ hours until meat is tender.
  2. Remove pork and pat dry with paper towels, removing any stray aromatics. Refrigerate overnight.
  3. Heat oil (enough to cover the pork) in a large pot to 190 degrees Celcius. Deep fry pork until deeply browned and skin has bubbled and puffed.
  4. Dish the pork out and drain on a wire rack. Allow to rest for 5 mins before cutting into bite-sized pieces. Serve immediately with lechon sauce or a dipping sauce of your choice.

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Filipino Crispy Pork Belly (Lechon Kawali)

Filipino Crispy Pork Belly (Lechon Kawali)

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Pork belly boiled with and then deep-fried with crispy skin and tender meat. Get the recipe for Filipino Crispy Pork Belly (Lechon Kawali). Recipe by Asian Inspirations.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: > 120mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Other Recipes
Ingredients

1.8kg pork belly slab
1 whole garlic (pounded)
2 tbsp salt
1 tbsp peppercorns
2 bay leaves
water
oil for deep frying

Instructions
  1. Place pork belly, garlic, salt, peppercorns and bay leaves into a pot. Pour in water just enough to cover the ingredients. Boil for 2 mins, skimming froth off the water surface. Then, simmer for 1½ hours until meat is tender.
  2. Remove pork and pat dry with paper towels, removing any stray aromatics. Refrigerate overnight.
  3. Heat oil (enough to cover the pork) in a large pot to 190 degrees Celcius. Deep fry pork until deeply browned and skin has bubbled and puffed.
  4. Dish the pork out and drain on a wire rack. Allow to rest for 5 mins before cutting into bite-sized pieces. Serve immediately with lechon sauce or a dipping sauce of your choice.

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