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.
- 2 lbs pork belly (whole)
- ¼ cup oyster sauce
- 4 bay leaves
- 2 Tablespoon salt
- 5 cloves garlic - crushed
- 1 small onion - peeled and quartered
- 1 teaspoon whole pepper corn
- Water for boiling
- 5 cups vegetable oil
- Place pork belly in a large stock pot.
- Add water (about 1 inch above pork belly to submerge it)
- Add bay leaves, oyster sauce, salt, onion, garlic, and pepper corn.
- Bring water to boil and reduce the heat to medium.
- Boil until tender (when you can prick with fork).
- Remove pork belly from the pot and into a strainer to drain and to cool to room temperature.
- Place pork belly in a plate and refrigerate for at least 8 hours to air dry.
- Place large pot over medium-high heat.
- Add vegetable oil.
- Heat up the oil
- Take the pork belly out of the refrigerator.
- Carefully place pork belly the the skin down. ** PLEASE SEE COOK'S NOTE
- Fry until golden brown.
- Turn pork belly and fry the other side.
- Remove pork belly from the pot and place in a colander to drain the excess oil.
- Chop and slice pork belly into cubes.
- Serve with traditional sweet and spicy liver sauce.
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