Lechon Kawali 2
I have been using this simple Lechon Kawali recipe for years. This deep fried pork belly is the perfect amount of salty nice that keeps you addicted.
Makes 4 Servings
1 slab pork belly with rib (2 to 3 lbs)
2 cups vinegar
2 heads garlic, crushed
1 onion, peeled and sliced
1/3 cup salt
1 tbsp peppercorns, crushed
6 to 7 cups water
2 to 3 bay leaf
Have your local butcher cut through the ribs (but not all the way through) of the pork belly.
In a deep pot, combine all ingredients except oil, and simmer until pork is tender, around 1 1/2 to 2 hours. Add more water and adjust salt quantity as needed.
When meat is tender, drain well from liquid. Discard juices and spices. Refrigerate the cooked pork belly uncovered for 1 to 2 hours, or ideally, overnight. Pork should be very dry.
Meanwhile in a heavy-bottomed pan or skillet (I prefer to use my wok), heat enough oil for deep-frying. When the oil is very hot, carefully place pork belly skin side down. Every minute or so, drizzle water into the hot oil. Continue to fry until golden brown and skin is crispy. Turn and continue to fry until all sides are golden brown. Continue to drizzle water into hot oil throughout the frying process.
Remove from pan. Allow to stand uncovered for around 5 minutes. Chop into serving pieces. Serve hot with liver sauce or with spiced vinegar.
The temperature of the oil is crucial in deep-frying. To prevent it from plummeting during the frying, do not overcrowd pan.
There are no nutritional values recorded for this Lechon Kawali recipe.