Lechon Kawali

Lechon Kawali Recipe - Traditional Asian Dish from Philippines

Region / culture: Asia, Philippines, Southeast Asia | Preparation time: 1 hour | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Lechon Kawali is a popular Filipino dish that consists of deep-fried crispy pork belly. It is a favorite dish during special occasions and celebrations in the Philippines. The dish is known for its crunchy skin and tender meat, making it a delicious and satisfying meal.

History

Lechon Kawali has its roots in Spanish cuisine, particularly in the dish called Lechon, which is a whole roasted pig. The Filipino version, Lechon Kawali, is a simpler and easier way to enjoy the flavors of Lechon without the need for roasting a whole pig. The dish has become a staple in Filipino households and is often served with rice and a dipping sauce.

Ingredients

4 - 5 lb (2.27 kg) whole pork belly
1 head of garlic, pounded
2 tbsp salt
1 tbsp peppercorns
2 bay leaves
3 cups water, cold or lukewarm only
cooking oil

How to prepare

In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming any scum that floats on top.
Lower the heat, cover, and continue to cook for about 1 to 1.5 hours or until the meat is just tender but not falling apart.
Drain the pork from the liquid, discarding the liquid. Wipe the pork dry, quickly removing any stray aromatics.
Place the pork on a rack and refrigerate overnight to completely cool and dry.
In a deep, heavy-bottomed pot, heat enough oil to completely cover the meat to about 350° F to 375° F. Carefully place the meat into the oil and fry until the meat is golden and the skin is crisp and puffed.
While the meat is frying, regularly sprinkle about 1 tbsp of cold or lukewarm water onto the meat and hot oil every 5 minutes or so.
Remove the meat from the pot and drain it on a wire rack set over a baking sheet.
Let the meat rest for about 5 minutes and then cut it into serving pieces with a butcher knife or a cleaver. Serve hot and plain with lechon sauce or a dip of choice, or with other main dishes.

Variations

Instead of pork belly, you can use pork shoulder or pork loin for a leaner version of Lechon Kawali.
Add herbs and spices such as rosemary, thyme, or cumin for a different flavor profile.
Serve with a side of atchara (pickled green papaya) or achara (pickled vegetables) for a refreshing contrast to the rich pork belly.

Notes

To use a conventional method of boiling pork before frying, add 3 cup of water and salt to a large cooking pot.

Cooking Tips & Tricks

Make sure to completely dry the pork belly before frying to achieve a crispy skin.

- Sprinkling cold or lukewarm water onto the meat while frying helps create a crispy skin.

- Use a deep, heavy-bottomed pot and enough oil to completely cover the meat for even frying.

- Let the meat rest before cutting into serving pieces to allow the juices to redistribute.

Serving Suggestions

Lechon Kawali is best served with steamed rice, pickled vegetables, and a dipping sauce such as vinegar with soy sauce and chili peppers.

Cooking Techniques

The key to making perfect Lechon Kawali is to boil the pork belly until tender, then refrigerate it overnight to dry out the skin before frying. This process helps achieve a crispy skin and tender meat.

Ingredient Substitutions

If pork belly is not available, you can use pork shoulder or pork loin as a substitute. Adjust the cooking time accordingly based on the cut of meat used.

Make Ahead Tips

You can boil the pork belly in advance and refrigerate it overnight before frying. This allows you to save time on the day of serving and ensures a crispy skin.

Presentation Ideas

Serve Lechon Kawali on a platter with a garnish of fresh herbs such as parsley or cilantro. You can also add a squeeze of lemon or lime for a burst of citrus flavor.

Pairing Recommendations

Lechon Kawali pairs well with a side of steamed rice, garlic fried rice, or pancit (Filipino noodles). A side of pickled vegetables or a fresh salad can also complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftover Lechon Kawali in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a preheated oven at 350°F for about 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

A serving of Lechon Kawali typically contains around 400-500 calories, depending on the size of the serving and the cooking method used.

Carbohydrates

Lechon Kawali is a low-carb dish, with minimal carbohydrates coming from the pork belly and seasonings used in the recipe.

Fats

The main source of fat in Lechon Kawali comes from the pork belly, which provides a rich and flavorful taste to the dish. The frying process also adds additional fat content to the dish.

Proteins

Pork belly is a good source of protein, which is essential for muscle growth and repair. Lechon Kawali provides a satisfying amount of protein per serving.

Vitamins and minerals

Pork belly contains essential vitamins and minerals such as B vitamins, iron, and zinc. These nutrients are important for overall health and well-being.

Alergens

Lechon Kawali contains pork, which may be an allergen for some individuals. It is important to be aware of any food allergies before consuming this dish.

Summary

Lechon Kawali is a flavorful and satisfying dish that provides a good balance of fats, proteins, and essential nutrients. Enjoy in moderation as part of a balanced diet.

Summary

Lechon Kawali is a delicious and crispy Filipino dish that is perfect for special occasions and gatherings. With the right cooking techniques and ingredients, you can enjoy this flavorful dish at home with family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in the Philippines. My love for cooking had already begun to blossom, and I was always eager to learn new recipes and techniques from anyone willing to teach me.

One day, I was visiting my aunt who lived in a small village on the outskirts of Manila. She was known for her amazing culinary skills, and I always looked forward to spending time in her kitchen. On this particular visit, she was preparing a special dish called Lechon Kawali. The tantalizing aroma of crispy pork filled the air, and I was immediately intrigued.

As my aunt busily worked in the kitchen, I watched her every move, taking mental notes of the ingredients she used and the steps she took to create this mouthwatering dish. I asked her where she had learned to make Lechon Kawali, and she told me that it was a traditional Filipino recipe that had been passed down through generations in our family.

I was determined to learn how to make Lechon Kawali myself, so I begged my aunt to teach me. She smiled warmly and welcomed me into the kitchen, showing me step by step how to prepare the dish. I watched in awe as she seasoned the pork belly, boiled it until tender, then deep-fried it until it was golden and crispy.

The moment I took my first bite of the Lechon Kawali my aunt had made, I knew that this recipe would become a staple in my own culinary repertoire. The combination of tender, succulent pork and crispy, crackling skin was unlike anything I had ever tasted before. I was hooked.

From that day on, I made it my mission to perfect the art of making Lechon Kawali. I practiced tirelessly in my own kitchen, experimenting with different seasonings and cooking techniques until I had mastered the recipe. Over the years, I have made Lechon Kawali for countless family gatherings, special occasions, and even just for myself when I crave a taste of home.

I have added my own personal touch to the recipe, incorporating flavors and techniques that I have picked up along the way. Each time I make Lechon Kawali, I am transported back to that day in my aunt's kitchen, surrounded by the sights, sounds, and smells of my homeland.

I have shared this recipe with friends, neighbors, and anyone who is willing to try it. I take pride in passing down this traditional Filipino dish to future generations, ensuring that its rich history and delicious flavors will continue to be enjoyed for years to come.

As I stand in my kitchen now, preparing a batch of Lechon Kawali for a family dinner, I can't help but feel grateful for the memories and experiences that have led me to this moment. The journey to perfecting this recipe has been a labor of love, and I am proud to carry on the legacy of this beloved dish. The memory of finding this recipe for the first time may have been years ago, but its impact on my life and my love for cooking will last a lifetime.