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==Description== |
==Description== |
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− | Got a hot frying pan for cooking? This classic pork dish is made and infused with real herbs, salt, and peppercorns from the boiling water and cooked to |
+ | Got a hot frying pan for cooking? This classic, crispy pork dish is made and infused with real herbs, salt, and peppercorns from the boiling water and cooked to divine, golden-brown perfection and keeps a steamy, robust aroma with the meat then including the fat. With crunchy skin and super-moist meat, every morsel is pork heaven! |
[[File:LechonKawali.jpg|thumb|270x270px]] |
[[File:LechonKawali.jpg|thumb|270x270px]] |
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==Ingredients== |
==Ingredients== |
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− | *4 pounds whole pork belly |
+ | *4 - 5 pounds whole pork belly |
*1 head garlic, pounded |
*1 head garlic, pounded |
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− | *2 tablespoons salt |
+ | *2 tablespoons salt |
*1 tablespoon peppercorns |
*1 tablespoon peppercorns |
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*2 bay leaves |
*2 bay leaves |
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+ | *3 cups water, cold or lukewarm only |
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− | *water |
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+ | *cooking oil |
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− | *oil for deep frying, corn, canola, olive, or vegetable only |
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==Directions== |
==Directions== |
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# In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top. |
# In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top. |
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− | # Lower heat, cover, and continue to cook for about 1 to 1 ½ |
+ | # Lower heat, cover, and continue to cook for about 1 to 1 ½ hour or until meat is just tender but not falling apart. |
− | # Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. |
+ | # Drain pork from liquid, discarding liquid. Wipe the pork dry, quickly removing any stray aromatics. |
# Place on a rack and refrigerate overnight to completely cool and dry. |
# Place on a rack and refrigerate overnight to completely cool and dry. |
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# In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350° F to 375° F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. |
# In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350° F to 375° F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. |
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− | # While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so. |
+ | # While the meat is frying, regularly sprinkle about 1 tablespoon cold/lukewarm water onto the meat and hot oil every 5 minutes or so. |
# Remove meat from the pot and drain on a wire rack set over a baking sheet. |
# Remove meat from the pot and drain on a wire rack set over a baking sheet. |
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− | #Let rest for about 5 minutes and then cut into serving pieces. Serve hot and plain with |
+ | #Let rest for about 5 minutes and then cut into serving pieces with the butcher knife or the cleaver. Serve hot and plain with ''lechon'' sauce or a dip of choice, or with other main dishes. |
+ | |||
+ | == Tips == |
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+ | To use a conventional method of boiling pork before frying, add 3 cups of water and salt to a large cooking pot. |
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+ | |||
+ | == Videos == |
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+ | [[File:How to cook Lechon Kawali|thumb|480x480px|centre]] |
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[[Category:Asian Recipes]] |
[[Category:Asian Recipes]] |
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[[Category:Asian Meat Dishes]] |
[[Category:Asian Meat Dishes]] |
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[[Category:Iodized Salt Recipes]] |
[[Category:Iodized Salt Recipes]] |
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[[Category:Breakfast Recipes]] |
[[Category:Breakfast Recipes]] |
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+ | [[Category:Southeast Asian Recipes]] |
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+ | [[Category:Southeast Asian Meat Dishes]] |
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+ | [[Category:Fried Recipes]] |
Revision as of 03:38, 30 July 2018
Description
Got a hot frying pan for cooking? This classic, crispy pork dish is made and infused with real herbs, salt, and peppercorns from the boiling water and cooked to divine, golden-brown perfection and keeps a steamy, robust aroma with the meat then including the fat. With crunchy skin and super-moist meat, every morsel is pork heaven!
Ingredients
- 4 - 5 pounds whole pork belly
- 1 head garlic, pounded
- 2 tablespoons salt
- 1 tablespoon peppercorns
- 2 bay leaves
- 3 cups water, cold or lukewarm only
- cooking oil
Directions
- In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and continue to cook for about 1 to 1 ½ hour or until meat is just tender but not falling apart.
- Drain pork from liquid, discarding liquid. Wipe the pork dry, quickly removing any stray aromatics.
- Place on a rack and refrigerate overnight to completely cool and dry.
- In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350° F to 375° F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed.
- While the meat is frying, regularly sprinkle about 1 tablespoon cold/lukewarm water onto the meat and hot oil every 5 minutes or so.
- Remove meat from the pot and drain on a wire rack set over a baking sheet.
- Let rest for about 5 minutes and then cut into serving pieces with the butcher knife or the cleaver. Serve hot and plain with lechon sauce or a dip of choice, or with other main dishes.
Tips
To use a conventional method of boiling pork before frying, add 3 cups of water and salt to a large cooking pot.