Ingredients with Measurements:
- 2 lbs. pork belly
- 2 cups water
- 1 tbsp. salt
- 1 tsp. black peppercorns
- 4 cloves garlic, crushed
- 2 bay leaves
- 2 cups cooking oil
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Special equipment needed:
- Large pot
- Deep-fryer or heavy-bottomed pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, combine pork belly, water, salt, black peppercorns, crushed garlic, and bay leaves. Bring to a boil over high heat. Reduce heat to low and simmer for 45 minutes or until pork is tender.
2. Remove pork from the pot and let cool. Pat dry with paper towels.
3. Heat cooking oil in a deep-fryer or heavy-bottomed pan over medium-high heat. Fry pork belly until golden brown and crispy, about 10 minutes. Drain on paper towels.
4. In a mixing bowl, whisk together white vinegar, soy sauce, minced garlic, salt, and black pepper to make the garlic-vinegar dip.
5. Serve the lechon kawali hot with the garlic-vinegar dip on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for frying
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 50g
- Carbohydrates: 2g
- Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
Variations:
- Add chopped onions and tomatoes to the garlic-vinegar dip for a more flavorful version.
- Use a different dipping sauce such as sweet chili sauce or hoisin sauce.
Tips and tricks:
- Make sure the pork belly is dry before frying to prevent oil splatters.
- Score the skin of the pork belly before boiling to make it easier to cut into pieces after frying.
- Use a deep-fryer for a more even and consistent frying.
Storage instructions:
- Leftover lechon kawali can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with the garlic-vinegar dip in a small bowl on the side.
- Garnish with sliced green onions or cilantro.
Pairings:
- Serve with steamed rice and a side of vegetables such as sautéed bok choy or green beans.
Suggested side dishes:
- Garlic fried rice
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the frying time by a few minutes.
- If the garlic-vinegar dip is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Lechon kawali is a popular Filipino dish that is traditionally served during special occasions such as fiestas and holidays.
Flavor profiles:
- Lechon kawali is savory and crispy with a hint of garlic and vinegar in the dipping sauce.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine