Ingredients with Measurements:
- 2 lbs pork belly
- 4 cups water
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup cooking oil
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup cornstarch
- 1/4 cup water
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Tongs
- Slotted spoon
- Saucepan
Step-by-step instructions:
1. In a large pot, combine pork belly, water, salt, black pepper, garlic powder, and onion powder. Bring to a boil and simmer for 30 minutes or until pork is tender.
2. Remove pork from the pot and let it cool. Cut into bite-sized pieces.
3. Heat cooking oil in a deep fryer or heavy-bottomed pot over medium-high heat. Fry pork pieces until golden brown and crispy. Remove from oil using tongs or slotted spoon and drain on paper towels.
4. In a saucepan, combine white vinegar, brown sugar, ketchup, soy sauce, and pineapple juice. Bring to a boil and simmer for 5 minutes.
5. In a small bowl, mix cornstarch and water until smooth. Add to the saucepan and stir until the sauce thickens.
6. Serve the crispy pork with the sweet and sour sauce 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: 40g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Pineapple juice can be substituted with orange juice or apple juice.
Variations:
- Add chopped onions and bell peppers to the sauce for a more flavorful sweet and sour sauce.
- Use a different dipping sauce such as garlic vinegar or soy sauce with calamansi.
Tips and tricks:
- Pat the pork dry before frying to ensure it gets crispy.
- Fry the pork in batches to avoid overcrowding the pot.
- Use a thermometer to check the oil temperature and maintain it at 350°F for best results.
Storage instructions:
- Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pork on a platter with the sweet and sour sauce on the side.
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Garlic fried rice
- Lumpia (Filipino egg rolls)
Troubleshooting advice:
- If the pork is not crispy enough, increase the frying time or temperature.
- If the sweet and sour sauce is too thick, add more water or pineapple juice.
Food safety advice:
- Use a thermometer to check the internal temperature of the pork, which should reach 145°F.
- Be careful when frying to avoid oil splatters.
Food history:
- Lechon kawali is a popular Filipino dish that originated from the Spanish dish lechon. It is made by boiling pork belly and then deep-frying it until crispy.
Flavor profiles:
- The pork is crispy and salty, while the sweet and sour sauce is tangy and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Filipino