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==Description==
 
==Description==
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 a divine, golden-brown crisp and keeps a steamy, robust aroma with the meat including the fat. With crunchy skin and super-moist meat, every morsel is pork heaven!
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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]]
   
 
==Ingredients==
 
==Ingredients==
*4 pounds whole pork belly
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*4 - 5 pounds whole pork belly
 
*1 head garlic, pounded
 
*1 head garlic, pounded
*2 tablespoons salt, iodized or kosher only
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*2 tablespoons salt
 
*1 tablespoon peppercorns
 
*1 tablespoon peppercorns
 
*2 bay leaves
 
*2 bay leaves
  +
*3 cups water, cold or lukewarm only
*water
 
  +
*cooking oil
*oil for deep frying, corn, canola, olive, or vegetable only
 
 
==Directions==
 
==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.
 
# 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 hours or until meat is tender but not falling apart.
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# 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.
 
# 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.
# While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
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# 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.
#Let rest for about 5 minutes and then cut into serving pieces. Serve hot and plain with [http://www.kawalingpinoy.com/2014/10/lechon-sauce/ lechon sauce] or a dip of choice, or with other main dishes.
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#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.
  +
  +
== Videos ==
  +
[[File:How to cook Lechon Kawali|thumb|480x480px|centre]]
 
[[Category:Asian Recipes]]
 
[[Category:Asian Recipes]]
 
[[Category:Asian Meat Dishes]]
 
[[Category:Asian Meat Dishes]]
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[[Category:Iodized Salt Recipes]]
 
[[Category:Iodized Salt Recipes]]
 
[[Category:Breakfast Recipes]]
 
[[Category:Breakfast Recipes]]
  +
[[Category:Southeast Asian Recipes]]
  +
[[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!

LechonKawali

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

  1. 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.
  2. Lower heat, cover, and continue to cook for about 1 to 1 ½ hour or until meat is just tender but not falling apart.
  3. Drain pork from liquid, discarding liquid. Wipe the pork dry, quickly removing any stray aromatics.
  4. Place on a rack and refrigerate overnight to completely cool and dry.
  5. 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.
  6. While the meat is frying, regularly sprinkle about 1 tablespoon cold/lukewarm water onto the meat and hot oil every 5 minutes or so.
  7. Remove meat from the pot and drain on a wire rack set over a baking sheet.
  8. 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.

Videos

How_to_cook_Lechon_Kawali

How to cook Lechon Kawali