Lechon Kawali Recipe is considered as the Philippines’ national dish. However, it takes a really long time to cook it, and roasting a whole pig over a hot charcoal pit is not always accessible for everyone. Filipinos are always ingenious, so locals have devised a way to recreate this dish using the stove top.
The belly is then lathered with salt, and deep-fried. There are others who prefer using an oven to make this dish, but there are also some who use turbo broilers.
Filipinos love this dish so much because it’s crispy and tasty. To make sure that the Lechon Kawali will always turn out crunchy, some cooks drench the meat in cold water before deep-frying it. Alternatively, the meat can also be boiled first, since boiling also guarantees that the meat is cooked all the way through. Garlic, pepper, bay leaf, and onions can be added to the water while boiling, so that there are other flavors infused in the meat.
Lechon Kawali Recipe can be served at any time of the day, and it is best paired with rice and sawsawan (dipping sauce). Lechon sauce is the most popular dip for this dish, but some also use soy sauce or vinegar as alternatives. This Filipino dish is also a popular “pulutan,” or a side appetizer, while drinking a bottle of beer or any liquors.
Lechon Kawali Recipe
Lechon Kawali literally translates to “pork roasted in a pan.” Liempo, or the pork belly, is the most commonly used cut of pork used for this dish, since this part has a lot of fat that goes really crunchy when fried.
- Boil a water in a pot then add salt and pepper
- Add the pork belly and boil for 20 - 30 minutes
- Dry the pork and ensure there is no water left
- Deep fry the pork until golden brown
- Serve with Mang Tomas sauce