Crispy Lechon Kawali can be enjoyed either as a main dish or as a pulutan. This is not the healthiest Pinoy food, but almost everyone loves it. This dish is best when served with a dipping sauce of either lechon gravy (lechon sauce) or simple spicy vinegar dip.
Ingredients
1 1/2 kilogram pork belly
4 pieces dried bay leaves
1½ tablespoons whole pepperorn
3 pints water
2 pints cooking oil
2 tablespoon salt
Procedure
In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top. Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until meat is tender but not falling apart.
Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.
In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and then cut into serving pieces.
Serve with lechon sauce or dip of choice. Enjoy :)
