Crunchy Lechon Kawali

Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) .

2 lbs. pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs. dried bay leaves
3 cups cooking Oil
34 ounces Water
Place the water on a big cooking pot and bring to a boil
Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender
Remove the meat from the pot and let it cool down for a few minutes
Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy
Flip the meat to cook the opposite side
Remove the meat from the pan, let it cool down a little then slice according to desired portions
Serve hot. Share and Enjoy!

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