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Lechon Kawali

Exterior of boiled and deep fried pork belly in this Lechon Kawali recipe is extra crispy and salty while the interior is moist and tender with juicy and fat meat.
Posted By: Sid Alapai
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Prep Time: 20 | Cook Time: 60 | Ready In: 80
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US Metric

1.5 pounds pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil

Sauce:
Vinegar
Aloha shoyu
Onion ; chopped
Garlic; mined
Mang Tomas lechon sauce (optional)


Cooking Process:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

User Reviewsview all rating
Reviewed on: Nov 12, 2013 By
Super yummy!!
Reviewed on: Nov 12, 2013 By
Super yummy!!
Reviewed on: Nov 12, 2013 By
Super yummy!!
Comments:

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