Lechon Kawali (Pan Roasted Pork)

Kuma Inn: Lechon Kawali - Deep Fried Suckling Pig (Photo credit: panduh)

Lechon Kawali is a Filipino recipe that involves cooking the pork meat with the skin and fats on it.  Once cook on the right way it yields a crunchy and crispy pork skin that is excellent to the bite.  Just beware on the calorie intake because you might forget your diet once you enjoy those crispy and crunchy bites.

Ingredient:

1 kg. Liempo or pork belly

Boil the pork belly in a water with salt for 10 minutes then check if it is almost tender.   Don’t let it be cooked too tender or soft because the skin will not be crunchy when fried.  Take out from the fire and drain.

Heat large amount of oil in a deep pan.  Always prepare a big cover because the oil will splatter once the meat is fried.   When the oil is extremely heated fry the meat then cover.

If the skin of the pork is nearly brown sprinkle with a little bit of water so that  it will bulge and skin will somewhat filled with air.

The splattering will subside for awhile then remove the cover to turn the meat so that it can be cooked evenly.  Take out from the frying pot when the skin is crunchy and cooked.

Recommended sauces:

1. Mang Tomas – available in most Filipino Stores
2. Grated papaya with mafran -  grate about 1 pc. Papaya, washed and squished the juice.  Add a little bit of vinegar and salt according to taste then add mafran.  Serve as a souce for the lechon.