Super crispy skin, tender, and juicy Lechon Kawali that is cooked in an oven and not deep-fried. This is your favorite Filipino crispy pork belly made easier and delicious with the simplest seasoning.
And, this is how you make it!
Pork Belly Lechon Kawali
I love everything about Lechon Kawali! The fat, the crunch and most of all the bacony flavor. BUT the process of making it frightens me. The traditional way that is.
Boiled fatty pork belly with an unknown amount of moisture deep-fried in a large pot of boiling oil. Argg! A recipe for disaster, at least in my case. Most of the time.
Never again will this ever happen! Finally, I found the best way of making my favorite Filipino crispy pork belly. No oil splatters, accidental oil burns, and lingering smell.
And, this is how you make it!
Pork Belly Lechon Kawali
I love everything about Lechon Kawali! The fat, the crunch and most of all the bacony flavor. BUT the process of making it frightens me. The traditional way that is.
Boiled fatty pork belly with an unknown amount of moisture deep-fried in a large pot of boiling oil. Argg! A recipe for disaster, at least in my case. Most of the time.
Never again will this ever happen! Finally, I found the best way of making my favorite Filipino crispy pork belly. No oil splatters, accidental oil burns, and lingering smell.
I am just so excited to share it with all of you.
but I will share to you about the leftover lechon kawali and to make potatoes with gravy
Contrary to common belief, gravy is not necessarily brown. In fact, brown gravy is only one of many types of gravy. I know it can be a little hard to imagine in a culture where gravy is defined by the thick brown sauce that accompanies fried chicken but that’s the truth. Gravy can be white, cream, light brown or dark brown. The base can be meat broth, vegetable broth, milk or cream — and that’s a pretty short and very incomplete list.
Servings: 4
Ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups meat broth - (you may need more)
- 2 to 3 cups lechon kawali - cut up (see instructions)
- 4 to 6 potatoes - boiled for 10 minutes, peeled and cut into wedges
- 4 tablespoons cream - (all-purpose cream)
- a pinch of nutmeg
- salt - to taste
- pepper - to taste
- chopped parsley
Instructions
- In a thick-bottomed pot, melt the butter and add the flour to make a blonde roux.
- Pour in the broth, little by little, stirring as you pour.
- Add the lechon kawali and potatoes. Season with salt, pepper and nutmeg. Cover and simmer for about 10 minutes until the potatoes are cooked through. Remember to stir and scrape occasionally to prevent scorching at the bottom of the pot. If the sauce appears too thick, add more broth, about a quarter cup at a time.
- Stir in the cream. Taste, adjust the seasonings, if needed.
Tags:
Pork Recipe