Lechon kawali, a popular Filipino dish, is a staple in many Pinoy celebrations and gatherings. This crispy fried pork belly is a crowd-pleaser, and its rich flavors and textures make it a favorite among locals and tourists alike. In this article, we will delve into the world of lechon kawali and provide a comprehensive guide on how to cook this mouth-watering dish, Panlasang Pinoy style.
What is Lechon Kawali?
Lechon kawali is a Filipino dish that originated from the traditional lechon, a whole roasted pig that is slow-cooked over charcoal. However, lechon kawali is a more accessible and easier-to-prepare version of this classic dish. Instead of roasting a whole pig, lechon kawali uses pork belly, which is boiled and then deep-fried until crispy.
The History of Lechon Kawali
The concept of lechon kawali dates back to the Spanish colonial period in the Philippines. During this time, the Spanish introduced their own version of roasted pig, which was later adapted by the Filipinos. The Filipinos modified the recipe by using pork belly instead of a whole pig, and by deep-frying it instead of roasting it. This resulted in a crispy and flavorful dish that is now a staple in Filipino cuisine.
Ingredients and Equipment Needed
To cook lechon kawali, you will need the following ingredients and equipment:
Ingredients:
- 2 lbs pork belly, skin on
- 1 cup vinegar
- 1 cup water
- 2 tbsp salt
- 1 tsp black pepper
- 2 tbsp garlic, minced
- 1 tsp bay leaves
- Vegetable oil for frying
Equipment:
- Large pot with a lid
- Colander or strainer
- Cutting board
- Knife
- Deep frying pan or a deep fryer
- Tongs or a slotted spoon
- Paper towels
Preparing the Pork Belly
Before cooking the pork belly, it’s essential to prepare it properly. Here’s a step-by-step guide on how to prepare the pork belly:
- Rinse the pork belly under cold running water, then pat it dry with paper towels.
- Using a sharp knife, score the skin of the pork belly in a crisscross pattern. This will help the skin crisp up during frying.
- In a large pot, combine the vinegar, water, salt, black pepper, garlic, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the pork belly to the pot, making sure that it’s fully submerged in the liquid. If necessary, add more water or vinegar to cover the pork belly.
- Simmer the pork belly for at least 2 hours, or until the meat is tender and the skin is soft.
Cooking the Lechon Kawali
After simmering the pork belly, it’s time to fry it until crispy. Here’s a step-by-step guide on how to cook the lechon kawali:
- Remove the pork belly from the pot, and let it cool to room temperature.
- Cut the pork belly into smaller pieces, depending on your desired size.
- Heat a deep frying pan or a deep fryer with at least 2-3 inches of vegetable oil. The ideal temperature for frying is between 350°F to 375°F.
- Once the oil is hot, add the pork belly pieces to the pan. Do not overcrowd the pan, as this can lower the oil temperature.
- Fry the pork belly until it’s golden brown and crispy, about 5-7 minutes per side. Repeat the process until all the pieces are cooked.
- Using tongs or a slotted spoon, remove the lechon kawali from the oil and place it on a paper towel-lined plate to drain excess oil.
Tips for Achieving Crispy Lechon Kawali
Achieving crispy lechon kawali requires some techniques and tips. Here are some tips to help you achieve that perfect crispiness:
- Make sure the oil is hot enough before adding the pork belly. This will help the skin crisp up immediately.
- Do not overcrowd the pan, as this can lower the oil temperature and prevent the skin from crisping up.
- Use a thermometer to monitor the oil temperature. The ideal temperature for frying is between 350°F to 375°F.
- Do not stir the pork belly too much, as this can prevent the skin from crisping up. Instead, let it cook for a few minutes on each side before stirring.
Serving and Pairing Lechon Kawali
Lechon kawali is best served with a variety of dipping sauces, such as liver sauce, vinegar, or a combination of both. Here are some popular dipping sauces for lechon kawali:
- Liver sauce: a sweet and savory sauce made from liver, vinegar, and spices.
- Vinegar: a classic dipping sauce for lechon kawali, made from vinegar, salt, and black pepper.
- Sisig sauce: a spicy and sour sauce made from mayonnaise, chili peppers, and vinegar.
Lechon kawali can be paired with a variety of side dishes, such as steamed rice, grilled vegetables, or a fresh salad. Here are some popular side dishes that go well with lechon kawali:
- Steamed rice: a classic pairing for lechon kawali, steamed rice helps to balance the richness of the dish.
- Grilled vegetables: grilled vegetables such as eggplant, zucchini, and bell peppers add a nice contrast in texture and flavor to the dish.
- Fresh salad: a fresh salad with mixed greens, tomatoes, and cucumbers provides a refreshing contrast to the richness of the lechon kawali.
Conclusion
Cooking lechon kawali is a labor of love that requires patience, skill, and attention to detail. With this comprehensive guide, you can now cook delicious and crispy lechon kawali that’s sure to impress your family and friends. Remember to follow the tips and techniques outlined in this article, and don’t be afraid to experiment with different dipping sauces and side dishes. Happy cooking!
What is Lechon Kawali and how does it differ from traditional Lechon?
Lechon Kawali is a popular Filipino dish that is essentially a crispy fried pork belly. It differs from traditional Lechon in that it is not roasted over charcoal, but instead, it is boiled and then deep-fried until crispy. This method of cooking results in a crunchy exterior and a tender interior.
The difference in cooking method also affects the flavor and texture of the dish. Traditional Lechon has a smoky flavor from the charcoal, while Lechon Kawali has a more neutral flavor. However, the crispy exterior of Lechon Kawali makes up for the lack of smokiness, and it is often served with a dipping sauce to add more flavor.
What are the ingredients needed to cook Lechon Kawali?
The ingredients needed to cook Lechon Kawali are relatively simple. You will need a pork belly, salt, black pepper, garlic, bay leaves, and vinegar. You will also need oil for frying, and optional ingredients such as liver sauce or chili peppers for added flavor.
It’s also important to note that the quality of the pork belly can affect the outcome of the dish. Look for a pork belly with a good balance of fat and meat, as this will result in a crispy exterior and a tender interior.
How do I prepare the pork belly for cooking?
To prepare the pork belly, you will need to clean and trim any excess fat or skin. Then, you will need to boil the pork belly in a mixture of water, salt, black pepper, garlic, and bay leaves until it is tender. This step is important to remove any impurities and to add flavor to the pork.
After boiling, you will need to let the pork belly cool and dry before frying. This step is crucial to remove excess moisture, which can prevent the pork from becoming crispy.
What is the best way to achieve a crispy exterior on Lechon Kawali?
The key to achieving a crispy exterior on Lechon Kawali is to dry the pork belly thoroughly before frying. You can do this by letting it air dry or by patting it dry with paper towels. Then, you will need to heat the oil to the right temperature and fry the pork belly until it is golden brown.
It’s also important to not overcrowd the pot when frying, as this can lower the temperature of the oil and prevent the pork from becoming crispy. Fry the pork belly in batches if necessary, and make sure to not stir it too much, as this can also prevent it from becoming crispy.
Can I cook Lechon Kawali in a deep fryer or air fryer?
Yes, you can cook Lechon Kawali in a deep fryer or air fryer. In fact, using a deep fryer or air fryer can make the cooking process easier and less messy. Simply place the pork belly in the deep fryer or air fryer basket and set the temperature to the right level.
However, keep in mind that the result may be slightly different from cooking it in a pot on the stovetop. The deep fryer or air fryer may produce a more uniform crispiness, but it may lack the texture and flavor that comes from cooking it in a pot.
What are some common mistakes to avoid when cooking Lechon Kawali?
One common mistake to avoid when cooking Lechon Kawali is not drying the pork belly thoroughly before frying. This can result in a greasy and soggy exterior. Another mistake is not heating the oil to the right temperature, which can result in a pork belly that is not crispy.
It’s also important to not overcrowd the pot when frying, as this can lower the temperature of the oil and prevent the pork from becoming crispy. Finally, be careful when handling the hot pork belly, as it can cause burns.
How do I serve Lechon Kawali?
Lechon Kawali is typically served with a dipping sauce, such as liver sauce or vinegar. You can also serve it with steamed rice or as part of a larger meal. Some people also like to serve it with a side of vegetables or a salad.
When serving Lechon Kawali, be sure to slice it into thin pieces and serve it immediately. This will help to preserve the crispiness of the exterior. You can also garnish it with chopped green onions or chili peppers for added flavor and texture.