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One of the well known and favorite Filipino dish is lechon kawali. I’m not sure why it is called lechon in the first place because lechon dishes are usually roasted or broiled over live charcoals like the popular “Lechon” or roasted pig and the “lechon manok” or roasted chicken. Since this dish is a whole chunk of pork belly deep fried until the skin is crispy, I think this should be called fried pork belly or pritong liempo. Anyway this is the way it is traditionally called so we might just as well enjoy it!
How to Cook Lechon Kawali and Liver Sauce Author: Manny Recipe type: Pork Recipe Cuisine: Filipino
1 kilo pork belly or liempo 4 cup water 2 tbsp. salt 1 tsp. MSG 4 cup liver paste 1 pc. bay leaf or laurel ¾…
View Full Recipe at Panlasang Pinoy
%206%20pieces%20shallots,%20sliced%20fine%3C/p%3E%3Cp%3EBoil%20pork%20belly%20in%20water%20with%20salt%20and%20MSG%20until%20skin%20can%20be%20pinched%20easily.%20Remove%20from%20fire%20and%20drain%20Cool%20and%20air-dry.%20Deep-fry%20in%20a%20deep%20saucepan%20until%20tiny%20blasters%20appear%20on%20the%20skin.%20Chop%20into%20serving%20pieces%20and%20serve%20with%20Lechon-liver%20Sauce.%20Mix%20liver%20paste,%20vinegar,%20water,%20bread%20crumbs,%20sugar,%20%C2%BD%20of%20the%20kasubha,%20laurel,%20salt,%20pepper%20and%20MSG.%20Blend%20well%20and%20set%20aside.%20Saute%20garlic%20in%20cooking%20oil.%20Add%20the%20onions%20and%20fry%20until%20tender.%20Add%20the%20liver%20mixture.%20Boil%20without%20stirring.%20Do%20not%20cover%20the%20saucepan.%20Add%20the%20rest%20of%20the%20bread%20crumbs%20dispersed%20in%201%20cup%20of%20water.%20Cook%20till%20it%20thickens.%20Serve%20sauce%20topped%20with%20the%20rest%20of%20the%20crisp%20brown%20garlic%20and%20fried%20kasubha.%20Good%20for%206%20persons.%20%203.5.3208%3C/p%3E){kind=link}