Lechon kawali kare kare is a popular Filipino dish that combines the crispy, savory goodness of lechon kawali (deep-fried pork belly) with the rich, nutty flavor of kare kare (peanut-based stew). This dish is a staple in many Filipino households and is often served on special occasions. In this article, we will guide you through the process of cooking the perfect lechon kawali kare kare.
Understanding the Components of Lechon Kawali Kare Kare
Before we dive into the cooking process, it’s essential to understand the components of lechon kawali kare kare. This dish consists of two main parts: lechon kawali and kare kare.
Lechon Kawali
Lechon kawali is a type of Filipino dish that involves deep-frying pork belly until it’s crispy and golden brown. The pork belly is typically boiled or steamed before being deep-fried to remove excess fat and make it crispy.
Choosing the Right Pork Belly
When choosing a pork belly for lechon kawali, look for one that has a good balance of fat and meat. A pork belly with too much fat may be too greasy, while one with too little fat may be too dry.
Kare Kare
Kare kare is a type of Filipino stew made from peanuts, vegetables, and sometimes meat or seafood. The peanuts are typically ground into a fine paste and mixed with water to create a rich and creamy sauce.
Understanding the Different Types of Kare Kare
There are several types of kare kare, including:
- Traditional kare kare: This type of kare kare is made with peanuts, vegetables, and sometimes meat or seafood.
- Vegetarian kare kare: This type of kare kare is made without meat or seafood and is a popular option for vegetarians.
- Seafood kare kare: This type of kare kare is made with seafood such as shrimp, fish, or mussels.
Cooking Lechon Kawali
Now that we’ve discussed the components of lechon kawali kare kare, let’s move on to cooking the lechon kawali.
Boiling the Pork Belly
To cook the lechon kawali, start by boiling the pork belly in a large pot of water. Add some salt, pepper, and spices to the water to give the pork belly flavor.
| Ingredients | Quantity |
|---|---|
| Pork belly | 1 kg |
| Water | 2 liters |
| Salt | 1 tablespoon |
| Pepper | 1 teaspoon |
| Spices (e.g. bay leaves, black pepper) | 1 teaspoon |
Deep-Frying the Pork Belly
Once the pork belly is boiled, remove it from the water and let it cool. Then, heat some oil in a deep frying pan and deep-fry the pork belly until it’s crispy and golden brown.
Tips for Deep-Frying the Pork Belly
- Use the right type of oil: Use a neutral-tasting oil with a high smoke point, such as vegetable oil or peanut oil.
- Don’t overcrowd the pan: Deep-fry the pork belly in batches to prevent it from sticking together.
- Don’t overcook the pork belly: Deep-fry the pork belly until it’s crispy and golden brown, but not too long that it becomes dry and tough.
Cooking Kare Kare
Now that we’ve cooked the lechon kawali, let’s move on to cooking the kare kare.
Roasting the Peanuts
To cook the kare kare, start by roasting the peanuts in a pan until they’re fragrant and lightly browned.
Tips for Roasting the Peanuts
- Use the right type of peanuts: Use raw peanuts that are specifically labeled as “kare kare peanuts.”
- Don’t burn the peanuts: Roast the peanuts until they’re fragrant and lightly browned, but not too long that they become burnt and bitter.
Grinding the Peanuts
Once the peanuts are roasted, grind them into a fine paste using a food processor or blender.
Tips for Grinding the Peanuts
- Use the right type of grinder: Use a food processor or blender that is specifically designed for grinding nuts.
- Don’t overgrind the peanuts: Grind the peanuts until they’re smooth and creamy, but not too long that they become oily and separated.
Cooking the Kare Kare Sauce
Once the peanuts are ground, mix them with water and other ingredients to create the kare kare sauce.
| Ingredients | Quantity |
|---|---|
| Ground peanuts | 1 cup |
| Water | 2 cups |
| Vegetables (e.g. eggplant, okra, string beans) | 1 cup |
| Spices (e.g. salt, pepper, garlic) | 1 teaspoon |
Tips for Cooking the Kare Kare Sauce
- Use the right type of vegetables: Use vegetables that are specifically labeled as “kare kare vegetables.”
- Don’t overcook the sauce: Cook the sauce until it’s thick and creamy, but not too long that it becomes dry and separated.
Assembling the Lechon Kawali Kare Kare
Now that we’ve cooked the lechon kawali and kare kare, let’s assemble the dish.
Plating the Lechon Kawali
Start by plating the lechon kawali on a serving plate. Slice the lechon kawali into thick slices and arrange them on the plate.
Tips for Plating the Lechon Kawali
- Use a decorative plate: Use a decorative plate that is specifically designed for serving Filipino dishes.
- Arrange the lechon kawali neatly: Arrange the lechon kawali slices neatly on the plate to make it visually appealing.
Serving the Kare Kare Sauce
Once the lechon kawali is plated, serve the kare kare sauce on the side. You can serve the sauce in a small bowl or sauceboat.
Tips for Serving the Kare Kare Sauce
- Use a decorative bowl: Use a decorative bowl that is specifically designed for serving sauces.
- Serve the sauce hot: Serve the sauce hot to bring out the flavors and textures of the dish.
Conclusion
Cooking lechon kawali kare kare is a complex process that requires patience, skill, and attention to detail. By following the steps outlined in this article, you can create a delicious and authentic Filipino dish that is sure to impress your family and friends. Remember to use the right ingredients, cook the lechon kawali and kare kare sauce correctly, and assemble the dish neatly to create a visually appealing and delicious meal.
What is Lechon Kawali Kare Kare and how does it differ from traditional Kare Kare?
Lechon Kawali Kare Kare is a variation of the traditional Filipino dish Kare Kare, which is a peanut-based stew made with ox tripe, vegetables, and ground rice. The main difference between Lechon Kawali Kare Kare and traditional Kare Kare is the addition of crispy fried pork belly, known as Lechon Kawali, which adds a crunchy texture and rich flavor to the dish.
The combination of the crispy pork belly and the creamy peanut sauce creates a unique and delicious twist on the traditional Kare Kare recipe. This variation is perfect for those who want to add a bit of excitement to the classic dish. By incorporating Lechon Kawali into the recipe, the flavors and textures of the dish are elevated, making it a standout in any Filipino meal.
What are the essential ingredients needed to make Lechon Kawali Kare Kare?
To make Lechon Kawali Kare Kare, you will need a few essential ingredients, including ox tripe, pork belly, ground rice, peanuts, vegetables such as eggplant and bok choy, and spices like garlic, onion, and ground black pepper. You will also need vegetable oil for frying the pork belly and cooking the vegetables.
In addition to these ingredients, you will also need some Filipino staples like patis (fish sauce) and bagoong (fermented shrimp paste) to add depth and umami flavor to the dish. You can find these ingredients at most Asian markets or online. Make sure to have all the ingredients ready before starting to cook to ensure a smooth and enjoyable cooking process.
How do I prepare the ox tripe for cooking?
Preparing the ox tripe is an important step in making Lechon Kawali Kare Kare. To prepare the tripe, start by cleaning it thoroughly under cold running water. Then, cut it into bite-sized pieces and boil it in water until it is tender. This process can take about an hour, depending on the toughness of the tripe.
Once the tripe is tender, drain it and set it aside to cool. You can then slice it into thinner strips and add it to the Kare Kare sauce. Make sure to cook the tripe until it is tender, as it can be chewy and tough if not cooked properly. By taking the time to prepare the tripe correctly, you will end up with a delicious and tender ingredient that adds texture and flavor to the dish.
How do I make the peanut sauce for Lechon Kawali Kare Kare?
To make the peanut sauce for Lechon Kawali Kare Kare, start by grinding peanuts in a blender or food processor until they are finely ground. Then, heat some oil in a pan and sauté garlic, onion, and ground black pepper until fragrant. Add the ground peanuts, patis, and bagoong to the pan and stir well.
Next, add some water to the pan and bring the mixture to a boil. Reduce the heat and let it simmer until the sauce thickens. You can adjust the consistency of the sauce by adding more water or peanuts. The peanut sauce is the backbone of the Kare Kare dish, so make sure to take the time to make it correctly. By using fresh peanuts and spices, you will end up with a rich and creamy sauce that complements the crispy pork belly perfectly.
How do I cook the Lechon Kawali for Lechon Kawali Kare Kare?
To cook the Lechon Kawali, start by boiling the pork belly in water until it is tender. Then, let it cool and slice it into thick pieces. Heat some oil in a deep frying pan and fry the pork belly until it is crispy and golden brown.
Make sure to not overcrowd the pan, as this can cause the pork belly to stick together. Fry the pork belly in batches until it is all cooked, then set it aside on paper towels to drain excess oil. The crispy pork belly is a crucial component of Lechon Kawali Kare Kare, so make sure to cook it until it is golden brown and crunchy.
Can I make Lechon Kawali Kare Kare ahead of time?
While it is possible to make some components of Lechon Kawali Kare Kare ahead of time, it is best to cook the dish just before serving. The crispy pork belly is best served immediately, as it can lose its crunchiness if left to sit for too long.
However, you can prepare the peanut sauce and cook the ox tripe ahead of time. Simply store them in the refrigerator and reheat them when you are ready to cook the dish. By cooking the dish just before serving, you will ensure that the flavors and textures are at their best.
What are some common mistakes to avoid when making Lechon Kawali Kare Kare?
One common mistake to avoid when making Lechon Kawali Kare Kare is not cooking the ox tripe until it is tender. This can result in a chewy and tough texture that is unpleasant to eat. Another mistake is not frying the pork belly until it is crispy, as this can result in a greasy and soggy texture.
Additionally, be careful not to overcook the peanut sauce, as this can cause it to thicken too much and become sticky. By taking the time to cook each component of the dish correctly, you will end up with a delicious and well-balanced Lechon Kawali Kare Kare that is sure to impress.