April 1, 2012
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Lechon kawali is similar to roasted pig but this one is really pan-roasted.



1)  Place the water on a big cooking pot and bring to a boil.  Put-in the pork belly and season with  salt and pepper.  Simmer until the meat is tender.  Remove the meat from the pot, place in a wire rack and let cool.
2)  Mix 1 tablespoon of salt and 1 tablespoon of pepper and season meat on all sides).   Make sure seasoning is evenly distributed.
3)  In a pot or deep pan, heat oil.  Once oil is hot put the meat (be careful with splatters).  Let it cook until the side of the meat is golden is brown and meat’s texture is crispy.   Flip the meat to cook the opposite side.  Sprinkle some water in the oil (again watch out for splatters) and cover pan.  This will make the skin crispy.
4)  Remove the meat from pan, and let it cool down a little before slicing.   Serve with vinegar or liver sauce.

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