Philippines
Lechon kawali
Boiled, dried, then fried pork belly with crackling skin and a vinegar dip. Loud crunch, louder grins.
120 minTime
35 gProtein each
mildSpice
1hPlan ahead. Soak for 1 hour first; the 120 minutes come after.
Make it your way
Grandma's wayFried in a kawali, vinegar dip.
The original650kcalsame
35 gproteinsame
1 gfibresame
120minutessame
Lechon kawali.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Simmer pork with salt, pepper, bay and half the garlic until tender.
- 2Drain, pat dry and rest uncovered in the fridge at least 1 hour.
- 3Fry in hot oil in a deep wok, covered with a splatter guard, until the skin blisters and crackles.
- 4Mix vinegar, onion, remaining garlic and chilli for the dip. Chop the pork into chunks.
Serve it like this
Chop into bite size chunks, pile on a board with the spiced vinegar dip and steamed rice alongside.
