Lechon Kawali

Hearts race in anticipation when we hear the crackle and pop of a belly slab deep-frying in hot cooking oil.

  • Required cooking skill level

    Intermediate
  • 6-10
    persons serving
  • 120
    minutes + Overnight Freezing preparation time

INGREDIENTS

DIPPING SAUCE

Preparation

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    1Place pork in a large pot. Add enough water to cover pork. Add Datu Puti Patis, peppercorns, onions, garlic and bay leaves. Bring to a boil, then simmer for 1 1/2 hours until tender.

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    2Strain meat and dry on rack. Wrap in foil. Place in freezer overnight.

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    3In a large pot, heat enough Golden Fiesta Palm Oil to cover pork. Once oil is hot, lower 1 frozen slab into oil. Deep fry until golden brown on all sides. Remove from heat and drain on a rack over paper towels.

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    4Chop lechon kawali into bite-sized pieces. Serve with Mang Tomas All-Around Sarsa.

  • No Image Available

    1Place pork in a large pot. Add enough water to cover pork. Add Datu Puti Patis, peppercorns, onions, garlic and bay leaves. Bring to a boil, then simmer for 1 1/2 hours until tender.

  • No Image Available

    2Strain meat and dry on rack. Wrap in foil. Place in freezer overnight.

  • No Image Available

    3In a large pot, heat enough Golden Fiesta Palm Oil to cover pork. Once oil is hot, lower 1 frozen slab into oil. Deep fry until golden brown on all sides. Remove from heat and drain on a rack over paper towels.

  • No Image Available

    4Chop lechon kawali into bite-sized pieces. Serve with Mang Tomas All-Around Sarsa.