Required cooking skill level
Intermediate-
6-10
persons serving -
120
minutes + Overnight Freezing preparation time
INGREDIENTS
1 kilo Pork belly slab
10 cups Water
1 1/2 cups Datu Puti Patis
1 tsp Black peppercorns, lightly crushed
1 Small red onion, peeled and quartered
5 c Loves garlic, peeled and crushed
2 Bay leaves
1 1/2 liter Golden Fiesta Palm Oil, for deep frying
DIPPING SAUCE
1/2 cup Mang Tomas All-Around Sarsa
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.
2Strain meat and dry on rack. Wrap in foil. Place in freezer overnight.
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.
4Chop lechon kawali into bite-sized pieces. Serve with Mang Tomas All-Around Sarsa.
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.
2Strain meat and dry on rack. Wrap in foil. Place in freezer overnight.
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.
4Chop lechon kawali into bite-sized pieces. Serve with Mang Tomas All-Around Sarsa.
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