Pick up a piece with a fork or just simply pick up a piece with your fingers. Dip it in that sweet and spicy liver sauce before you put it in your mouth. You will feel the crunch and the succulence on each and every bite.
Lechon is a Spanish word for “suckling pig.” In the Philippines, the word “lechon” means “roasted pig” or a fancier name “Lechon de Leche” meaning “Roasted Suckling Pig.” Okay, am I confusing you? Don’t worry, I’m confused too. Traditionally, lechon is roasted as a whole pig over hot coal over several hours until the skin becomes crisp. Check out Jun Belen’s post about lechon in the Philippines.
Now, “Lechon Kawali” is a different animal (no pun intended). Although, we are still using pig in this dish, we are only using part of the pig. We will be using the belly and we will not roast it, but instead we will deep fry it.
**Make sure that you are holding the pot cover in front of you while placing the pork belly in hot oil as it will splatter. Also, you may want to wear a long sleeve clothing to cover your arms. Be EXTRA careful! :)