LECHON KAWALI (FRIED PORK BELLY)
The secret to a good lechon kawali is its perfectly crispy skin and juicy interior. One way to achieve this is to let it completely dry before frying.
3 lb slab of pork belly
3 garlic cloves (smashed)
3 dried bay leaves
Salt & Pepper
Submerge the slab of meat in a pot of water with its skin side up. Add garlic, bay leaves, salt, and pepper. Boil over medium heat for about an hour, until you can pierce through the skin with a fork.
Drain the meat and let it cool.
Prick the skin all over with a fork or a skewer, making sure not to prick through the meat.
Slice the meat lengthwise with about an inch thickness. This will make meat crispy all around after frying while keeping the inside juicy.
Salt the meat and pat dry.
Let the meat sit in the fridge overnight uncovered to let the skin air dry.
For frying, heat oil in a pot enough to almost cover the meat. Make sure the oil is hot enough before putting the meat in. Fry in batches, if necessary. Do not overcrowd the meat in the pot. Fry until golden brown.
Let cool and slice.
Best served with Mang Tomas (pork liver sauce) or a mixture of soy sauce and vinegar with garlic and onions.
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