As far as what this is up to, this thinly tender, juicy, cube-sliced deep pan-fried Lechon Kawali remains as my family’s focal appetizer or simply pulutan. Its crispy crust is almost as like as chicharon. That’s why we Filipinos always pair this with the spicy sauce of lechon vinegar and a shower of calamansi.
Scorching an entire lechon is such a massive job and I don’t suppose I’m gonna achieve it. So that’s why an easier manner of cooking pork was created that can be effortlessly prepared at home.
Lechon Kawali is a pork belly dish, boiled first to soften, fried deep in a huge pan, then later sliced into thin cubes or strips to make them an actual tender, luscious insides.
An excellent amount of fat on this cut is the reason the meat does not shrivel up during the frying process. If you don’t want to be left out of the food craze then enjoy now the crispy meat.
Please visit our website, one of the best liempo in the Philippines - Mr. Liempo, awarded as best liempo of year 2012. Visit us also in Facebook.
