Lechon Kawali

Lechon Kawali

Ingredients:

Pork Belly (with skin intact)
Water for boiling
Corn oil for deep-frying salt and pepper
*This process is the same for crispy pata

Procedure:

Boil the pork belly ( a great choice for lechon kawali) over medium flame until the meat is tender but not disintegrated. Take out meat from the water and drain. Season with salt and pepper and air dry for a few hours or until moisture from the meat is gone. Do not skip this procedure because it will save you from impending kitchen disasters like the splattering of hot cooking oil all over the place and some explosion of the moisture trying to get released from the meat. Air drying ( do not desiccate ) the meat in front of an electric fan with occasional patting on it using kitchen towels will speed-up the process. Before frying, poke holes into the skin using the sharp point of a knife. This will create the blisters on the skin when fried. Deep-fry in hot oil, use plenty of it (practically let the meat swim in it) until the meat is golden brown and the skin is crispy. Cut into bite-sizes and serve hot. Best served with sauce from a combination of soy sauce, vinegar, crushed garlic and siling labuyo or atchara.

Caution: Do not leave the meat unattended while cooking, the skin will burn fast.

Tips: For extra crunchy, chitcharon like skin, soak the boiled meat into a bowl of lard or cooking oil at least two hours prior to frying. This process will breakdown hard fibers and molecules that toughen the skin. Ilocos 'bagnets' are made almost exactly this way.

Rachel Mendoza
Capayawan, Botolan, Zambales
ZambalesForum (ZF2) moderator

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