INGREDIENTS

1. 1 kilo Pork belly slab
2. 10 cups Water
3. 1 1/2 cups Datu Puti Patis
4. 1 tsp Black peppercorns, lightly crushed
5. 1 Small red onion, peeled and quartered
6. 5 c Loves garlic, peeled and crushed
7. 2 Bay leaves
8. 1 1/2 liter Golden Fiesta Palm Oil, for deep frying

DIPPING SAUCE

1. 1/2 cup Mang Tomas All-Around Sarsa

PREPARATION

• 1 Place 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.
• 2 Strain meat and dry on rack. Wrap in foil. Place in freezer overnight.
• 3 In 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.
• 4 Chop lechon kawali into bite-sized pieces. Serve with Mang Tomas All-Around Sarsa.

Looking for other easy fried pork recipes to try? We’ve got you covered! Check out our fried porkchop and tokwang baboyrecipes.