Hello wonderful people of the Asean Hive Community! Hi to all my dearest friends here on Hive!. How are you all? I hope that all is well and we are all in good condition with the bountiful blessings of our Almighty and loving God. How was your weekend? Well as usual we stayed only home with my daughters and then church time on Sunday. We crave for a crunchy dish. Wait! Did you guy's likes eating crispy food? Ohhh we love eating crispy, juicy and tasty pork so we are blessed that we have a pork belly in the refrigerator. That pork belly was meant for Pork Adobo or Humba but because we craved for crispy, the pork belly which is for humba or adobo turned into LECHON KAWALI.
PHOTO EDITED BY CANVA
Lechon Kawali Recipe is a Filipino crispy fried pork belly dish.This dish is one of the many best dishes for Filipino’s. Mostly served during special occasions.Like birthday’s, anniversaries, christening or any celebrations. So now, let me share with you all how I cooked The tasty and crispy Pinoy Pork Lechon Kawali recipe.
Let’s go to the kitchen to cook.
PORK LECHON KAWALI
Ingredients:
One kilo Pork belly Two small pieces of Onions One pcs of Magic Sarap seasoning Four cloves of Garlic ⅛ teaspoon of Black Ground pepper Half table spoon of Salt Water for boiling and simmering Cooking Oil for frying
PROCEDURE:
Wash the Pork belly and drain the excess water. Remove the skin of the onions and garlic. * Slice the onions and garlic into your desired size.
In a pot add water enough to cover the pork.
Add the sliced onions, garlic,salt,black ground pepper and the Magic sarap seasoning.
We add our seasonings and spices so that our pork belly would absorb those while simmering it and would taste good.
*Bring to a boil. * When boil,add the pork.
- Simmer it for one hour or until the pork skin is tender. *Remove the pork from the pot and drain the water using a colander.
*Let it cool. * When cool, chill it overnight.
*Slice it to make sure the cooking oil can cook the inside portion.
In a frying pan, add cooking oil to fry. When the cooking oil is hot, add the pork carefully. *Cover it as soon as possible to prevent oil from splashing or you would got burn from splash oil.
*Fry it until golden brown.
*Remove from the pan and drain the excess oil. * Let it cool in a colander then slice it.
Now we can enjoy our Pinoy Pork tasty, juicy and crispy Lechon Kawali.
Best served with Mang Thomas all around Sarsa or you can dip it into a sweet chili sauce or You can make vinegar with onions and garlic Sawsawan or sauce. Best to eat lunch time or dinner time.
UP TO FIVE SERVING’S
That’s all for now my dear ASEAN HIVE COMMUNITY. My heartfelt thanks to all those who would spend time reading my blog. I am your Hiver friend @ronimarie82 from the Philippines. God bless to all Hiver’s and have a fruitful evening.
SEE YEAH SOON ON MY NEXT BLOG!
NOTE: all photos are mine
