Lechon kawali originates from Spain. Lechon litteraly means pork in the Spanish language. Even though it originates from Spain, it’s one of the most famous pork recipes in the Philippines.
Lechon Kawali is a recipe that can be prepared anytime of the year but it’s often prepared during special occasions like birthdays, holidays or festival.
- 1 stalk celery
- 1 kilo pork belly
- 10 pieces of peppercorn
- 1 piece onion
- 1 tablespoon of salt
- cooking oil
- Ingredients needed for the Sauce:
- 3 tablespoons of soy sauce
- 5 tablespoons of vinegar
- 1 onion, minced
- 1 to 2 pieces of chili (optional)
- 1 tablespoons of sugar
- Put water in a pan and boil it for a minute, add salt on top of the pork belly and put the pork belly in the water together with peppercorn, onion and celery.
- Boil the pork belly until it’s tender, then remove it from the pan and let it drain/air dry for about two hours. Make sure the meat is really dry and all moisture is out of the meat!
- Add oil into a deep frying pot and make sure it reaches boiling heat. Before adding the pork belly poke some holes into the pork belly.
- Add the pork belly to the oil and let it fry until its golden brown. Don’t leave it unattended!
- When done, cut the lechon kawali into pieces. Serve the Lechon kawali while it’s still hot together with the sauce.
- Mix soy sauce, vinegar onion and sugar all together. Optionally you can add chili to make the taste spicier.