Ingredients with Measurements:
- 2 lbs pork belly
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tsp black pepper
- 1 tsp salt
- Oil for frying
Special Equipment Needed:
- Deep-fryer or large pot
- Tongs
- Baking sheet
- Saucepan
Step-by-Step Instructions:
1. Preheat the deep-fryer or large pot with oil over medium-high heat.
2. Cut the pork belly into 2-inch cubes and season with salt and black pepper.
3. Fry the pork belly in batches until golden brown and crispy. Use tongs to remove from the oil and place on a baking sheet lined with paper towels to drain excess oil.
4. In a saucepan, combine soy sauce, brown sugar, rice vinegar, water, grated ginger, and minced garlic. Bring to a boil and reduce heat to low. Let it simmer for 5 minutes until the sauce thickens.
5. Brush the soy-ginger glaze over the fried pork belly cubes.
6. Preheat the oven to 350°F and bake the pork belly cubes for 10-15 minutes until the glaze caramelizes.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Deep-fryer or large pot: medium-high heat
Oven: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 30g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chili flakes or hot sauce to the glaze for a spicy kick.
- Use a different glaze such as hoisin sauce or sweet chili sauce.
- Serve with a side of steamed rice or noodles.
Tips and Tricks:
- Pat the pork belly dry with paper towels before seasoning to ensure a crispy texture.
- Fry the pork belly in batches to avoid overcrowding the pot and lowering the oil temperature.
- Use a splatter screen to prevent oil from splattering while frying.
- Let the glaze cool before brushing it over the pork belly to prevent the glaze from sliding off.
Storage Instructions:
Leftover Lechon Kawali can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Lechon Kawali in the oven at 350°F for 10-15 minutes until heated through.
Presentation Ideas and Garnishes:
- Serve the Lechon Kawali on a platter with the glaze drizzled over the top.
- Garnish with sliced scallions or cilantro.
Pairings and Suggested Side Dishes:
- Serve with a side of steamed rice or noodles.
- Pair with a refreshing cucumber salad or pickled vegetables.
Troubleshooting Advice:
- If the pork belly is not crispy enough, increase the frying time or temperature.
- If the glaze is too thick, add more water to thin it out.
Food Safety Advice:
- Use a thermometer to ensure the pork belly is cooked to an internal temperature of 145°F.
- Use caution when frying with hot oil to avoid burns.
Food History and Flavor Profiles:
Lechon Kawali is a popular Filipino dish that originated from the Spanish dish "Cochinillo Asado." The dish is known for its crispy texture and savory flavor. The soy-ginger glaze adds a sweet and tangy flavor to the dish.
Serving Suggestions:
Serve the Lechon Kawali with a side of steamed rice or noodles and a refreshing cucumber salad.
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Region: Philippine