One of A‘s favorite – lechon kawali (crispy deep-fried parboiled pork belly)! Every time I come across a pork dish A loves, the words ‘sinfully delicious’ come to my mind. Oh well so much for man’s carnivorous nature.
Ingredients for the Lechon Kawali:
1 kilo pork belly, sliced but not cut through
1 clove of garlic, crushed
about 10 pc of peppercorns
Ingredients for the soup:
1 small onion, cut into quarters
1 large potato, cut into small cubes
1 bowl of shredded cabbage
1 small carrot, cut into small cubes
Drop the pork in boiling water and continue boiling for 2 minutes. Add in the rest of the ingredients and simmer until the meat is tender (approx. 30 minutes). Remove pork from heat and drain. Reserve the stock. Chill the pork for atleast 2 hours.
Deep fry the chilled pork in hot oil until brownish and the rind is crisp with tiny blisters. (This is the time to cook the vegetable soup.) To make it crispier, sprinkle water on the hot oil when the pork is almost done. Serve with lechon sauce, ketchup, condiment of vinegar, salt, pepper and crushed garlic, or home-made sweet & sour sauce.
While cooking the lechon kawali, boil the potatoes and onion using the reserved pork stock. Adjust the taste. When the potatoes are almost cooked, add in the cabbage and carrots and cook till the cabbage is al dente. Serve hot alongside lechon kawali and plain rice. Try some sweet and sour sauce as condiment.
Note: Main photo above is an update.