Wednesday, April 24, 2013

Lechon kawali

My 1st attempt lechon kawali (crispy fried pork belly)

1lb pork belly with skin
3 cloves garlic chopped
2 bay leaves
Water to parboil
Lard for frying

Place belly in pot filled with water to cover, add garlic, bay leaves and salt. Boil for 60min or until tender. Remove from liquid and pat dry. Score skin and rub with course salt. For crunchy bits cut pork into small chunks, for moister meat leave whole. Bring lard to 350deg, carefully lay bell skin side down and fry till golden brown and crispy. When done remove from fryer to cool. Squeeze lime over lechon and enjoy

1 comment:

  1. This sounds fabulous and I love how the fried scores are so defined. Thanks for the inspiration.